It took me awhile to find some decent tortillas for these wraps. I’m not one to look at nutrition facts, but I do pay a lot of attention to the ingredients list.
This recipe started as a sandwich – but everything would just fall out the moment you picked it up.
So I decided this would be a MUCH better wrap recipe!
Only problem was I couldn’t justify buying wheat tortillas loaded with crap. And I knew corn tortillas wouldn’t be the same.
I almost gave up and went back to the drawing board.
But with one final attempt, I stumble upon the brand LaTortilla Factory and was very satisfied.
I cook a lot – and get pretty burnt out of prep work.
So recipes that don’t require a lot of slicing and dicing make me really happy.
That is why I kept this wrap super simple.
In fact, I even used canned beets.
There is just something about the texture of canned beets that are so perfect for recipes like this.
Typically I like to use fresh veggies as much as possible, but sometimes canned is the way to go.
To make things even easier, I baked the chicken in a small covered dish (foil would work too) so I could put it in the oven for an hour and walk away.
As for time – the wrap really only takes about 15 minutes to prep and assemble, and then about an hour for baking the chicken. But you can always speed things up pan frying the chicken or using leftovers from the night before.
This is the kind of recipe that is perfect for the last minute trail food to pack and take with (especially if you have left over chicken you don’t know what to do with).
- Sauteed onions
- Sundried tomatoes
- Canned beets
- Goat cheese
- Preheat oven to 350°F.
- In a medium baking dish (preferably covered - foil will work too) bake the chicken for 1hr in the oven.
- Slice the onion and sauté on medium heat.
- Put it all together!
- This wrap is good fresh or even after it has sat in the fridge for a day.