Mediterranean Chicken Wraps
A quick and easy dinner idea that’s full of flavor. Serve with a side of Greek Salad. Use a rotisserie chicken for even a quicker meal (make sure you check label for allergens). Omit feta cheese to make dairy free.
Olive oil to lightly coat a skillet, plus 2 teaspoons for vegetable marinade
1 cup chopped red bell pepper
1 cup of chopped green bell pepper
2 tablespoon diced red onion
½ tablespoons balsamic vinegar
1 cup coarsely chopped tomatoes
2 tablespoon chopped fresh cilantro (Substitute 1 tablespoon of mint for a sweeter taste)
2 garlic clove, minced
2 teaspoon lime or lemon juice
1 cup hot cooked white rice (about 1/3 cup of uncooked rice)
2 cups of cooked chicken, shredded
3 tablespoons well chopped fresh basil
¼ cup diced red onion
4 (8-inch) gluten-free corn tortillas (Check label for allergens)
½ cup crumbled feta cheese (omit for dairy free)
½ cup sliced black kalamata olives
In a large skillet, lightly coated with a bit of olive oil, sauté the chopped red and green peppers, along with the chopped red onion. Cook until very slightly softened. Once done, remove from heat and drizzle the cooked vegetables with 2 teaspoons of the olive oil and the balsamic vinegar. Set aside.
In a medium bowl, combine the chopped tomatoes, cilantro, minced garlic and the lemon/lime juice and toss well. Next add the cooked rice, chicken and the basil; set aside.
Warm tortillas according to package directions, or by wrapping in paper towels and quickly heating in microwave for several seconds. Spoon about ¼ cup rice mixture down center of each tortilla. Top each tortilla with a spoonful or two of the cooked peppers and onion, and top with the feta cheese (omit for dairy free) and the sliced olives; roll up and serve immediately.
Serves 4.
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