Chicken and Vegetable Wrap Recipe

Name: Chicken and Vegetable Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 flour tortillas; 4 to 6 romaine lettuce leaves, cut away from the ribs; 1/2 cup shredded carrots; 1/4 cup cucumber, cut in julienne (take several thin slices of cucumber, stack them and cut them in thin strips); 18 sweet red pepper, cut in very thin strips; 1 tablespoon freshly squeezed lime juice; 2 tablespoons extra virgin olive oil; 1/2 avocado, sliced; 1/2 to 3/4 shredded poached chicken breast; Salt; freshly ground pepper to taste; Optional: cilantro, basil, tarragon, other herbs

Servings: persons

2 flour tortillas
4 to 6 romaine lettuce leaves, cut away from the ribs
1/2 cup shredded carrots
1/4 cup cucumber, cut in julienne (take several thin slices of cucumber, stack them and cut them in thin strips)
18 sweet red pepper, cut in very thin strips
1 tablespoon freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1/2 avocado, sliced
1/2 to 3/4 shredded poached chicken breast
Salt
freshly ground pepper to taste
Optional: cilantro, basil, tarragon, other herbs

1
In a medium bowl, combine all of the ingredients except the lettuce and toss together.
2
Taste and adjust seasoning.
3
Warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible.
4
Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around.
5
Place half the chicken mixture over the lettuce in a strip on the bottom half of the tortilla.
6
Spoon some of the juices from the bottom of the bowl over the lettuce.
7
Fold the bottom edge of the tortilla over the filling.
8
Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact.
9
Place the roll on a piece of plastic wrap.
10
Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure.
11
Repeat with the remaining tortilla, lettuce and filling.
12
Refrigerate for at least five minutes and for as long as 24 hours.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 flour tortillas, 4 to 6 romaine lettuce leaves, cut away from the ribs, 1/2 cup shredded carrots, 1/4 cup cucumber, cut in julienne (take several thin slices of cucumber, stack them and cut them in thin strips), and more.

Yes, Chicken and Vegetable Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Vegetable Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions