Saturday, April 13, 2013

Balsamic Chicken Veggie Wrap

My healthy food kick continues with a wrap that has all the fixings and flavor you'll need for a nice lunch or light dinner. The best part is you can throw this together with things leftover in your fridge on a weeknight after a long day of work.   

Balsamic Chicken Veggie Wrap Ingredients  
- 2 chicken breasts
- 4 tbs. olive oil
- 1 medium sized red pepper (sliced)
- 1 small sized onion (sliced)
- 2 tbs. basil
- 1/2 c. sliced mushrooms
- 2 1/2 tbs. balsamic vinegar
- 1 pkg. whole-grain tortilla wraps
- Dash of pepper                                                        
Servings: Makes 4 wraps 

    Start by heating 2 tbs. of oil in a small skillet. While its heating, chop the chicken up into small strips. Then, cook the chicken until done. Set the pan aside to let the chicken cool and grab another small skillet.

   Heat 2 tbs. of oil on medium in your new skillet. Then, put in your slices of red pepper and cook them for a few minutes. Once they're start getting soft, add the 1/2 c. of sliced mushrooms, slices of onion and 2 tbs. of basil and pepper.
After a few minutes, add 2 1/2 tbs. of balsamic vinegar and cook until it bubbles for a minute. This will allow the vegetables to soak up the balsamic vinegar and finish cooking.

Once the vinegar bubbles, take the vegetables off the hot stove and allow to cool. Then take a tortilla wrap and put the vegetables inside and lay your pieces of chicken down. Wrap it up tight and enjoy all the flavors. The best part of this wrap is you can eat it either hot or cold.


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