Friday, August 22, 2008

Little Italy Chicken Wraps

The original recipe came to me from Sugar & Spice (I think she got it elsewhere), but while I enjoyed using the Pitas, I just found that it's cheaper to make them a wrap. And we enjoy them just the same.

Little Italy Chicken Wraps
1 pound (about 2) cooked* chicken breasts, diced
2 T balsamic vinegar
1.5 T extra virgin olive oil
1 clove garlic, minced
1 T chopped sun-dried tomatoes
1/4 tsp black pepper
1 medium tomato, diced
1/4 c fresh basil, thinly sliced
1/2 c grated parmesan cheese
2 c mixed baby greens
Flour tortillas

Combine balsamic vinegar, olive oil, garlic, sun-dried tomatoes and black pepper in a medium bowl. Add the chicken, tomatoes, basil and parmesan cheese. Toss till combined. Line a tortilla with a handful of baby greens, spoon the chicken mixture on top and roll it on up. You can thank me later.

And sorry Sheri, still no nutritional information.

*My favorite way to cook my chicken breasts is this. Preheat your oven to 350. Place your thawed chicken breasts in a glass pan (8x8, 9x9, 9x13, pie pan, whatever) and put foil over it. Put it in the oven for 25 minutes. Voila. It's the easiest way ever and your chicken comes out super moist!


Jenny said...

We absolutely loved these when you made them in PA. They have made it into our rotation. But we do use the sun-dried tomato oil from the jar rather than the olive oil.

sheri said...

YUM! Must try these, too.

And you said moist.