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!
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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