Nowadays, chicken wraps are the way to go. Places all over are offering them as a quick snack or healthy lunch. But are they really that healthy? Many chicken wraps are drenched in ranch and defeat the purpose healthy choices. Try making your own snack wrap at home. My chicken wrap recipe is bigger, has less fat, and will keep you full longer.
Makes 4 Servings
What you’ll need:
- 4 Whole wheat tortillas (or low carb)
- 1 Boneless, skinless chicken breast
- low fat or fat free ranch (I like Hidden Valley)
- 1/2 tomato
- 1/4 of an onion
- handfull shredded cheddar cheese (or your favorite cheese, feta is great too)
- 1 1/2 cups of baby romaine lettuce or spinach leaves
- 2 tsp minced garlic
- splash of chicken stock or broth
- Extra Virgin Olive Oil (or your choice of cooking oil)
- 1 tsp onion powder
- 1 tsp of basil
- dash of pepper
Make sure chicken is defrosted before cooking. Cut the breasts up into small bite size pieces and put in into the pan at medium heat with a dash of EVO, stiring occasionally. When the pieces start to get a golden brown, add the pepper, basil, chicken stock, garlic, and onion powder, and let it simmer until most of the moisture is absorbed and evaporated.
Pour the chicken pieces in a bowl and place in the freezer for five minutes to cool while you prepare your wrap. Cut up the onion and tomato into small pieces and put them in a bowl. For those of you really short on time, try buying pre cooked chicken strips at the grocery store, or cooking a big batch of chicken in advance to use for many different recipes! Add the lettuce and cooled chicken and a splash of ranch. Mix together. Take a tablespoon of your ranch and spread it across the inside of each wrap. Add the ingredients from the bowl to each wrap evenly and add a small sprinkle of shredded cheddar cheese. Wrap those suckers up and you’re good to go!
How do you like this chicken wrap recipe? Would you do anything different? Comment Below!