Chicken Mixed Green Salad Wraps
Recipe
Chicken Mixed Green Salad Wraps
says:
"There are times that I just don't want to dirty up the kitchen. Yes, I do use shortcuts! With the past few weeks being so busy, I decided to simplify life by doing some wraps. I still wanted to use some fresh chicken instead of slice deli meat so I did some simple oven baked breasts. This is so easy and you can prepare the chicken breasts while you are assembling the other parts of the wrap. The chicken mixed green salad wraps were certainly a hit. You can add optional ingredients such as thinly sliced onion or cucumbers. You can also modify the Ranch Dressing by using a spiced up yogurt sauce with lemon and herbs. How healthy is that?
For those of you wanting a nice wrap to for a work lunch, don't place the dressing on when you prepare this in the morning. Keep the dressing in a small container on the side. I recommend keeping the wrap chilled if using for school or work lunches."
Estimated Cooking Time: 30 minutes
Ingredients for two large wraps:
2 medium chicken breasts
4 tablespoons spicy Italian dressing
2 tablespoons olive oil
1 teaspoon granulated garlic
1 tablespoon lemon juice
salt and pepper
6 slices thinly sliced Swiss Cheese
2 tablespoons sliced Kalamata olives
2 1/2 cups of mixed green salad greens
1/4 cup small diced tomato
1/2 cup Ranch Dressing
1 teaspoon Louisiana Hot sauce
Flax Natural Lavash Roll up Flat Bread or any type of thin flat bread
Heat oven to 350 degrees F.
Toss the medium chicken breasts in the Italian dressing, granulated garlic, lemon juice, salt and pepper. Use the 2 tablespoons of olive oil to grease a 1/4 sheet pan. Place the chicken on the sheet pan and place in oven. Bake for 15 minutes and turn over. Bake for an additional 15 to 20 minutes until the internal temperature of the chicken reaches 165 degrees. Remove from oven and allow to slightly cool.
While the chicken is cooking, prepare the fillings. Mix the Ranch Dressing with the Louisiana Hot Sauce and set aside.
After the chicken has cooked enough to handle, thinly slice the chicken and cut those pieces in half so that they will be slightly larger than bite sized.
To assemble 1wrap:
Lay the flatbread down and place three slices of cheese lengthwise about 2 inches from the end closest to you.
Place 1/2 of the sliced chicken across the cheese from the left to the right side of the flat bread. Divide the greens into half and use that half to cover the chicken. Use 1 tablespoon of olives and 1/2 of the chopped tomato over the greens.
Spread 2 to 3 tablespoons of the ranch dressing over the greens.
Starting from the end of the flat bread nearest to you, begin to tightly roll the ingredients up in the bread until a firm roll is completed. Slice in half.
Repeat with remainer of the ingredients for the second roll.
The end result will be two large Chicken Mixed Green Salad Wraps. Use the extra sauce for dipping. Enjoy with some nice truffle fries or chips.
For photos visit www.cabeuser.wordpress.com
Printer-friendly version
Recipe Link:
https://www.katy.com/recipes/view_recipe.php?recipe_id=620
