Thursday, August 26, 2010

Chicken Wraps

Wraps.....quick, simple and oh so yummy. I think I might have to make these more often. I did make the tortillas, but if you are pressed for time you can use store bought....there is scads of salt in store bought though. I marinated enough chicken to do a second round of wraps the following day. Leftover chicken makes a quick meal even quicker. ;)

There is so much you can do to personalize your wraps....adding in cheese, bacon, peppers, mushrooms, ect. I kept mine fairly simple with onions and lettuce, but they are extremely versatile.

Chicken Wraps

Roasted Vegetable Spread
2 boneless chicken breasts, divided in half
1 tbls reduced sodium teriyaki sauce
2 tbls apple cider vinegar
2 tsp reduced sodium worchestire sauce
1 tbls raw honey
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 red pepper flakes
1/8 tsp black pepper
1 sweet onion, sliced and sauteed
romaine lettuce

Place divided chicken breasts in ziplock bag with teriyaki sauce, vinegar, worchestire sauce, honey, garlic powder, onion, powder, red pepper flakes, and black pepper. Seal the bag and shake/swish the contents around spread everything around. Put the bag in the fridge for a couple hours to marinate. Turn your bag every so often.

Drain off marinade. Place chicken pieces on greased cookie sheet or foil and bake for 25 to 30 minutes at 375. Remove chicken pieces and slice.

Heat your tortillas in the microwave for a short time to soften. Spread the roasted vegetable spread across the tortilla. Pile on the chicken, sauteed onions, and lettuce. Roll wrap closed. Nosh!


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  2. These look good! I just found your blog, and I am going to have fun taking a look around! (sorry about the delete...that will teach me to check my spelling before I hit enter!)