Chicken Wrap


For the main course, Marian prepared a simple Chicken Wrap for the South Arm Cooking Club for Seniors. The Chicken Wrap is a nice change from the regular pasta or grain dish.

Chicken-Wrap-11

The Chicken Wrap is colorful as it has various color vegetables like green snow peas, yellow and red bell peppers.

Chicken-Wrap-12

To make it a tad more healthy, we used whole wheat tortillas instead of white ones.

Ingredients

  • 4 to 5 pieces of skinless chicken breasts, cut into strips
  • 1 red and yellow bell pepper each, de-seeded and sliced
  • 1 cup snow pea, trim ends
  • 8 pieces of whole wheat tortillas
  • 1 tablespoon lime juice
  • 2 tablespoons honey
  • 1 tablespoon canola oil
  • hot sauce (optional)
  • salt and pepper to taste

Chicken-Wrap-1

Source: unknown via Marian

Serves 8

Instructions

Place tortillas in an ovenproof plate and cover with foil. Place them in a low preheated oven just to keep them warm and pliable. Do not over toast them or else they will break when you try to wrap it around the filings.

Chicken-Wrap-3In a bowl, combine chicken strips with honey, oil, hot sauce, salt and pepper. Mix well and let marinate for at least 30 minutes in the refrigerator.
Chicken-Wrap-5Heat a frying pan with canola oil. Add marinated chicken and cook until golden brown and caramelized on medium heat.
Chicken-Wrap-6Turn the heat to medium high and add the vegetables. Cook the vegetables lightly until they are tender crisp. Stir occasionally to prevent sticking.
Chicken-Wrap-7Place some of the chicken and vegetables mixture on the bottom half center of a tortilla.
Chicken-Wrap-9Fold the top half over towards you to make a half moon shape.
Chicken-Wrap-10Fold the right side inward and fold the left side inward overlapping the right side. Serve warm.

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