I’ve fallen for the wrap
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First came the Black Bean and Veggie Burritos, which were not only great, but helped get me during finals week when I needed healthy grab and go lunches.
Then, my husband made Tuna Avocado Wraps for our swap in May, which proved eating well on the doesn’t have to be expensive or take a lot of time. He made, around ten in no more than an hour one evening, start to finish.
Inspired, I went forth
My goal was something with meat and veggies, and lots of flavor. Ingredients that weren’t exotic and would be able to spend time in the freezer, all without a lot of trips to the grocery or hassles in the kitchen.
The recipe lends itself beautifully to whatever vegetables you love to roast. The chicken can be made separately, using some for wraps and tucking the rest away in the freezer for the times when you need to pull out a protein source to add to your meal.
~ Adapted from Nutritionist In the Kitchen
Balsamic Chicken and Roasted Veggie Wraps
- 1 tbsp olive oil
- 1 cup sliced mushrooms
- 2 zucchini, cut into thick slices
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 1 head roasted garlic
- 1 red pepper, sliced
- 1 lb boneless, skinless chicken breasts
- ¼ cup aged balsamic vinegar
- 2 tsp Italian seasoning
- 2 tbsp fresh basil salt and pepper
- 4 whole-grain tortilla wraps (gluten-free if you’re avoiding gluten)
- Preheat the oven to 400° F
- Place all the vegetables on a baking sheet and toss with olive oil, 2 Tbsp balsamic vinegar, 1 tsp Italian seasoning, salt and pepper
- In a bowl, toss the chicken breast with 2 Tbsp balsamic vinegar, 1 tsp Italian seasoning, and the basil.
- Place the chicken on the same or a separate baking sheet (I roasted the chicken and veggies on the same baking sheet with success)
- Place everything in the oven and roast for 20 minutes.
- Remove from oven and let cool slightly
- Once cooled, slice the chicken and assemble wraps with roasted vegetables