I always want to order wraps when I go out to lunch but I am so picky that I'd feel like I'm high maintenance by asking for xx wrap, hold the dressing, salsa, etc. so I never order them. I don't know what's kept me from making them on my own before. This was so easy and perfect for a quick, simple dinner. I do think my tortilla's were on their last leg though because they were a little dry and therefore didn't wrap too well. Taste wise it was perfectly fine though!
As I mentioned, I'm picky, so this is just the meat and potatoes (well, rice in this case) of a wrap. It can obviously be tweaked however desired.
Ingredients (for 2 wraps and a nice sized "burrito bowl" lunch)
- 1 cup brown rice, cooked
- 1 tablespoon lime juice
- 1-2 BS chicken breasts, depending on size
- ¼ c. olive oil
- 2 cloves garlic, pressed
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- S&P to taste
- 3-4 slices bacon, cooked and chopped (I planned on including in the meal but I totally forgot this until the next morning when I went in the meat drawer and saw the bacon in there!)
- ½ cup Mexican blend shredded cheese (or favorite cheese)
- 1 cup shredded lettuce (favorite blend – I use Romaine and Iceberg)
- 2 tortillas (Used Honey Wheat)
Directions
- Marinate chicken, pounded thin, in Olive Oil, Garlic, Oregano, Onion Powder, Red Pepper and S&P for 1-3 hours
- Grilled chicken over medium heat until center reaches 165 internally (about 5 minutes per side)
- Take chicken off grill and let rest while warming the tortillas
- Reduce grill temperature and warm tortillas over low heat for a few moments
- Chop chicken and place in bowl
- Add rice, bacon, cheese and lettuce to chicken and lightly mix
- Fill the center of each tortilla with 1/3 chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top and cut in half diagonally
- 1 cup brown rice, cooked
- 1 tablespoon lime juice
- 1-2 BS chicken breasts, depending on size
- ¼ c. olive oil
- 2 cloves garlic, pressed
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- S&P to taste
- 3-4 slices bacon, cooked and chopped (I planned on including in the meal but I totally forgot this until the next morning when I went in the meat drawer and saw the bacon in there!)
- ½ cup Mexican blend shredded cheese (or favorite cheese)
- 1 cup shredded lettuce (favorite blend – I use Romaine and Iceberg)
- 2 tortillas (Used Honey Wheat)
Directions
- Marinate chicken, pounded thin, in Olive Oil, Garlic, Oregano, Onion Powder, Red Pepper and S&P for 1-3 hours
- Grilled chicken over medium heat until center reaches 165 internally (about 5 minutes per side)
- Take chicken off grill and let rest while warming the tortillas
- Reduce grill temperature and warm tortillas over low heat for a few moments
- Chop chicken and place in bowl
- Add rice, bacon, cheese and lettuce to chicken and lightly mix
- Fill the center of each tortilla with 1/3 chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top and cut in half diagonally
** You can easily add your favorite salad dressing, salsa, mayo, etc. to the mixture however I don’t do dressings…
Oooh - this wrap looks delicious!
ReplyDelete