These delightful bundles are not just a meal; they are a celebration of flavor, texture, and color. The crunch of fresh vegetables paired with the savory, golden-brown chicken creates a symphony of taste that will have your family asking for seconds.
Ingredients
Scale:
2 cups, cooked and shredded boneless, skinless chicken breasts
4 large whole wheat or low-carb wraps
1 cup, sliced bell peppers (mixed colors)
1 cup, julienned carrots
1 cup, thinly sliced cucumber
1 cup, shredded red cabbage
1 tablespoon olive oil
Salt to taste
Black pepper to taste
1/4 cup your choice of wrap sauce (e.g., honey mustard, sriracha mayo)
Instructions
In a large skillet, heat olive oil over medium heat. Add the shredded chicken and season with salt and black pepper. Cook for about 5 minutes until heated through.
While the chicken is warming up, prepare your vegetables. Slice the bell peppers, julienne the carrots, and thinly slice the cucumber and red cabbage.
Once the chicken is cooked, remove it from heat and set aside. Take a wrap and lay it flat on a plate.
On one side of the wrap, layer a handful of the cooked chicken, followed by a generous amount of fresh vegetables.
Drizzle your choice of wrap sauce over the top. Be generous; it adds flavor and moisture.
Fold the sides of the wrap in, then roll it up tightly from the bottom to the top. Cut in half diagonally to serve.
