If you can plan ahead and use leftover chicken and roasted vegetables from dinner, these delicious wraps will be ready in just a few minutes for lunch the next day at home or on the go.

We have included the recipe and instructions to make them from scratch – be sure to double up so you can have them the next day too!

Banana Walnut Muffin Recipe Alt Text

Makes

4 wraps

Prep Time:

30 minutes

Cook Time:

40 minutes

Good For:

lunch

Ingredients

  • 4 large chicken thighs
  • 1 red pepper cut into strips
  • 1 yellow pepper cut into strips
  • 1 zucchini cut into strips
  • Olive oil to drizzle
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 cup hummus (optional)
  • 4 large tortilla wraps

How to makeĀ Chicken and Roasted Veggie Wraps

Check out our easy step by step video

Step by Step Instructions

Step 1

Pre-heat oven to 400 degrees F

Step 2

Spread the peppers and zucchini on a baking tray

Drizzle with olive oil and season with salt and pepper

Step 3

Place the chicken thighs on a separate baking tray

Season with the rosemary, paprika salt, and pepper

Step 4

Bake for 40 minutes until the peppers are roasted and the chicken is cooked through

Remove from the oven

Step 5

Remove the chicken from the bone and slice into strips

Step 6

Warm up the tortillas in a stack in the still-warm oven for 5 minutes

Divide the hummus, chicken, peppers, and zucchini onto each tortilla

Roll up and enjoy!

Other Chicken Cooking Options

You can also debone your chicken and grill on the BBQ or indoor contact grill

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Chicken and Roasted Vegetable Wraps

If you can plan ahead and use leftover chicken and roasted vegetables from dinner, these delicious wraps will be ready in just a few minutes for lunch the next day at home or on the go. We have included the recipe and instructions to make them from scratch - be sure to double up so you can have them the next day too!
5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine American
Servings 4
Calories 484 kcal

Ingredients
  

  • 4 large chicken thighs bone in skin on
  • 1 red pepper cut into strips
  • 1 yellow pepper cut into strips
  • 1 zucchini cut into strips
  • Olive oil to drizzle
  • 1/4 tsp dried rosemary
  • Salt and pepper to taste
  • 1/2 cup hummus optional
  • 4 large tortilla wraps
  • 1/4 teaspoon paprika

Instructions
 

  • Pre-heat the oven to 400 degrees F
  • Spread the peppers and zucchini on a baking tray
  • Drizzle both with olive oil and season with salt and pepper
  • Place the chicken thighs on a separate baking tray
  • Season with rosemary, paprika salt and pepper
  • Bake for 40 minutes until the peppers are roasted and the chicken is cooked through
  • Remove from the oven
  • Remove the chicken from the bone and slice into strips
  • Warm up the tortillas in a stack in the still-warm oven for 5 minutes
  • Divide the hummus, chicken, peppers, and zucchini onto each tortilla
  • Roll up and enjoy!

Notes

Other Chicken Cooking Options
You can also debone your chicken and grill on the BBQ or indoor contact grill

Nutrition Facts per serving

Calories: 484kcalCarbohydrates: 25gProtein: 30gFat: 29gSaturated Fat: 7gCholesterol: 142mgSodium: 439mgPotassium: 666mgFiber: 4gSugar: 4gVitamin A: 1263IUVitamin C: 101mgCalcium: 66mgIron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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