I am always looking for something quick and delicious and nutritious to put in a wrap. It seems to always be on a Thursday night, when I am exhausted and come home late from work. So last week, I came up with this new twist on a chicken wrap. Mella and I called it Tropical Chicken Wrap. So check it out.
Ingredients:
1 lb of boneless skinless chicken breast
1/4 cup BBQ sauce
12 fresh pineapple spears
12 cucumber spears
6 cups of shredded romaine lettuce
1/4 cup almond/cranberry mix
1/4 cup Kraft Fig Balsamic salad dressing
6 small whole wheat tortillas
Serves 3, 2 wraps each.
Cut chicken breast into long, thin strips. Stir fry the chicken breast in a pan with a bit of oil or Pam. When it's almost done, add the BBQ sauce, if you add it in too early it will just burn because of the sugar in the sauce. See the picture of the nice 'salad topping' it has nice almonds, pumpkin seeds, raisins. I just add cranberries for a bit of sweetness.
Cut your fresh pineapple and cucumber into spears. I place 2 of each in each wrap. It would be nice to add other crunchy things like bean sprouts or water chestnuts.
Chop up your romacine lettuce, add your nuts and berries and choose a sweet dressing. I just love the Kraft Fig Balsamic. Warm up your tortillas in the microwave and wrap each one individually. Really nice cold the next day too. You will have extra salad to eat on the side as well.
Nutrional Information:
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