A quick, healthy lunch with poultry, dairy, vegetables, grains, and 5 easy steps inspired by Ree Drummond’s Heavenly Hummus Wrap. Enjoy.
1 Whole Wheat Tortilla
1 piece or 5 oz Refrigerated Grilled Chicken, Shredded or Roast Chicken
Sharp Cheddar Cheese, Grated
1/4 Onion, Peeled And Finely Chopped
2 Garlic Cloves, Peeled And Minced
1/4 Cup Broccoli, Washed And Finely Chopped
1/4 Cup Cauliflower, Washed And Finely Chopped
1/4 Cup Zucchini, Washed And Finely Chopped
1/2 Cup Mushrooms, Washed And Finely Chopped
5 Sweet Peppers, Washed, Seeded, And Diced
Garlic Powder, to taste
Adobo, to taste
For the vegetables:
1. Oil a pan, and add garlic. Sauté until slightly browned, add onion, and let cook. Add vegetables, season with garlic powder and adobo, and sauté until fully cooked.
For the wrap:
1. Sprinkle the tortilla with grated cheese, and microwave the tortilla until it has slightly melted, about 45 seconds.
2. Assemble your wrap. Sprinkle the shredded chicken around the tortilla, and spoon the vegetables on top. Brush water around the edge of the tortilla, and roll it up, making sure it’s secure. Cut the tortilla in half if desired. Serve immediately, or store inside aluminum foil, and refrigerate until further use. Enjoy.
Yields: 1 large wrap or 2 small wraps