These chicken wraps are a fast dinner solution on a busy weeknight. They go together quickly and are pretty flexible. The kids like selecting their own veges and condiments so it’s a nice way to incorporate healthy choices.
Chicken Wraps
A fast, fresh, and flexible weeknight dinner idea.
Ingredients
- 1 package of boneless chicken breast
- dash of olive oil for cooking chicken
- 1 package of your favorite wraps we like Aztec or Toufayan
- mesclun mix kale or leaf lettuce
- shredded carrots
- shredded cole slaw
- tomatoes
- Condiments of your choice: mayo mustard, Russian dressing, ranch, barbeque sauce, (my favorite is ranch and barbeque together)
Instructions
- Cut the chicken into bite sized pieces and sauté over medium high heat ( I like to use cast iron).
- Once the chicken is cooked and brown on sides, assemble the wraps.
- I like to lay one wrap on a plate and make a line of chicken down the center.
- Top with veges of your choice.
- Add the condiment of your choice.
- Roll it up!
I like to make the chicken a bit crispy and I find the best way to do this is to just “let the chicken be” when I first put it in the pan – do not stir until it’s a little crispy on one side.
Customize your veges and condiments.
Roll it up and enjoy! For this wrap, I had mesclun mix on hand which had some radicchio and frisee in it. That gave this a nice bite in contrast to the sweetness of the barbeque/ranch sauce. I really like the flexibility of this for a fast weeknight dinner. Definitely a low-stress, fresh dinner.