Making a simple and economical meal delicious is easy with this recipe for Springtime Herbed Chicken Wraps.
There is still some cold weather and snow out there for some of us, but some lighter, springier fare may help put us in the mindset for the warmer weather that is no doubt on the way. Springtime Herbed Chicken Wraps are a tasty meal, as well as quick and easy to make. Additionally, this is a great recipe for those nights when you would like to make one chicken breast stretch into two!
The first thing you will need for this recipe is chicken. There are many different ways you can go about this, depending on just what you have available. This is an excellent way to use your favorite grilled chicken recipe. I used the Herbed Chicken recipe from this site, and I pounded my one chicken breast before grilling, making it not only easier to cook, but easy to slice. And, pounding the chicken also increases the area of the chicken breast, making it possible to get more out of what you have; I was able to make a very filling meal for two from my one chicken breast I had in the fridge.
If you don’t want to grill your chicken, feel free to prepare it in an oven or on the stovetop, if you would rather. This would also be a good recipe for using those frozen chicken strips that have been taking up space in your freezer for weeks (I’m bad to buy those things and forget about them, but they are a good kitchen resource in a pinch), or you could even shred some rotisserie chicken from your local market’s deli section. Basically any chicken that will work in a wrap will work in this dinner. You will also need:
- Corn or Flour Tortillas (I used corn, but either is fine)
- Dressings (Whatever your family likes on their salad would work well; mustards, oil and vinegar, or mayo would all be delicious; I simply set out several on the table and we pick what we would like as we roll up a wrap)
- A variety of wrap toppings (Lettuce, tomato, onion, pickles, jalapenos, banana peppers, olives, whatever you have in the fridge that would be good on a salad or sandwich; again, I simply put the toppings on a plate and we add as we create our own wraps at the table)
Basically, this recipe is pretty self-explanatory. Prepare your chicken, your toppings, dressings and tortillas, and put them on the table, family-style. For your couscous, prepare the amount needed according to the directions, and season lightly with black pepper, garlic powder, chives and salt. The couscous is great on the wrap or on the side—I actually had it both ways last night!
An additional perk of this dinner is it is a fun meal for the family, especially if you have kids. They will have a great time putting their own touches on their wraps; no two will be the same! And, any leftovers make great lunches—just go ahead and fill the tortilla, then wrap with plastic wrap the night before. When you retrieve it from your lunch box the next day, it should stay tightly wrapped, assuming you did a good job preparing it the night before!
Huliq Reader Question: What are some of your favorite ways to make chicken stretch in your recipes? Let us know in the comment section below!
Image: From the Kitchen of Mechele R. Dillard