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.

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

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

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.

In 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.

Heat a frying pan with canola oil. Add marinated chicken and cook until golden brown and caramelized on medium heat.

Turn the heat to medium high and add the vegetables. Cook the vegetables lightly until they are tender crisp. Stir occasionally to prevent sticking.

Place some of the chicken and vegetables mixture on the bottom half center of a tortilla.

Fold the top half over towards you to make a half moon shape.

Fold the right side inward and fold the left side inward overlapping the right side. Serve warm.