Easy Weekend Lunch: Spicy Chicken Wrap

This is a no fuss healthy lunch that you can put together in less than 30 minutes. It's packed with lots of veggies and a mouth watering spicy grilled chicken breast. It's light, fresh and full of flavor. I promise you that this wrap will have you addicted.



                                                                                                                         

  Makes: 2 Wraps

Ingredients:

Marinade for chicken:
2 Boneless Skinless Chicken Breasts
2 Garlic cloves, grated
2 Tbsp Olive Oil
1 1/2 Tsp Lime juice
1 sprig Rosemary
1 Tbsp Balsamic Vinegar
1/2 Tsp Cayenne Pepper
1/2 Tsp Paprika
1 Tsp Hot pepper sauce
1/4 Tsp Black pepper
1/2 Tsp Salt

To assemble wrap:
2 Plain / Whole Wheat Tortilla wraps
1 Carrot, grated
1 cup shredded Lettuce
1 Tomato, thinly sliced
1/2 each green and red bell peppers, sliced
1/2 cup pickled onions ( see notes for recipe)
Light Ranch Dressing ( I used Hidden Valley)



Method:

Place the chicken breast (one at a time), between two pieces of clear wrap and using a rolling pin or a pan, pound the breast, flattening evenly to about 1/2 an inch. Place in a bowl and add in the marinade ingredients. Toss the chicken around a few times, to ensure that it's evenly coated. Cover with clear wrap and place in the fridge for 20 mins or up to an hour.

Place your grill pan over medium heat, once hot and lightly smoking, place your chicken in the pan and grill for 15 minutes or until cooked through. Since the chicken was marinating in oil,we don't need to use oil in the pan. Once the chicken is cooked, transfer to your cutting board and let rest for 5 mins, then cut into strips.

Let's assemble our wraps. Warm up the tortilla wraps in the microwave for about 10-20 minutes.
Place one tortilla on a flat surface (this makes it easy to warp), put a few strips of chicken close to the end of the wrap, then add some tomato slices, bell pepper slices, carrot, some pickled onions, lettuce, and finally a squeeze of the dressing.

Don't over full the tortilla because it will be difficult to wrap up and it may rip. Tightly roll up your tortilla and serve. You may also use foil to make it more secure.






Notes:
Pickled Onions
2 Tbsp White Vinegar
1/3 cup water
1 Tbsp Sugar
1/2 Tbsp Salt
1 Tsp Black pepper
1/2 large Onion, thinly sliced

Method:
Combine all ingredients in a small bowl, stir until the sugar has dissolved. Add in the onion slices, cover with clear wrap and place in the fridge for 1 hour or up to 1 week.