Healthy Chicken Wrap - Serves 1
1 chicken breast pounded to 1/4" thickness
1 tsp. minced garlic
1/2 tsp. oregano
1/2 tsp. seasoning salt (you could use sea salt)
2 mini portabellas sliced
1/2 Red bell pepper. (I used a frozen mixed variety I had in my freezer the second time and it still tasted great...almost better)
4 asparagus' spears trimmed
Heat oven to 375
Pound out chicken & season if you would like with S&P.
Heat a Tbsp. of olive oil in a saute pan and saute garlic until it starts turning brown.
Throw in the mushrooms, bell peppers & asparagus spears, oregano and seasoning salt & saute until soft.
Once vegetables are soft, arrange them in the center of chicken and roll. Secure with a toothpick. If any left over vegi's doesn't stay in the chicken, place it on top of the chicken for a pretty topping. Bake for 30 minutes and serve it with some vegi's such as this Kale Salad drizzled with EVOO & fine sea salt. Topped with fruit of choice. Mine has pineapple here, mango is my favorite so far! Enjoy!
My family enjoyed this meal. The chicken wrap was just 'ok' and overall I thought the flavor was pretty boring. I added a serrano pepper too to spice it up - still was pretty bland.
ReplyDeleteThanks for sharing another recipe. It's always fun for the family to cook something new together!