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!
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 make 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
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
Nutrition Facts per serving
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.
