Mediterranean Chicken Wrap
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Mediterranean Chicken Wrap
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| Servings |
| 6wraps |
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Ingredients
Marinated White Beans
- 15ounce canned white beansdrained and rinsed
- 2Tablespoons parsleychopped
- 2Tablespoons oreganochopped
- 2Tablespoons basilchopped
- 1/4cup roasted jarred red peppersdiced
- 2Tablespoons shallotfinely diced
- 6ounce jar artichoke heartschopped
- 1 garlic clovesminced
- 1/4cup extra virgin olive oil
- 1teaspoon lemon zest
- 1 1/2Tablespoons lemon juice
- 1/4teaspoon red pepper flakes
- 1/4teaspoon ground black pepper
Wrap
- 6 Garlic and Herb Tortillas
- 10ounces cooked chickencubed or shredded
- 2 Cups Spinachcut into bite-sized pieces
Instructions
- Wash hands and sanitize the preparation area.
- In a mixing bowl, combine white beans, parsley, oregano, basil, red peppers, shallot, artichoke hearts, garlic, olive oil, lemon zest and juice, red pepper flakes, salt and pepper.
- Cover with air-tight lid and refrigerate for at least 8 hours to allow flavors to develop.
- To assemble wraps, start by laying out tortillas.
- Add cooked chicken to center of tortilla, dividing evenly between each wrap.
- Top chicken with 1/2 cup marinated white beans.
- Add spinach on top of white beans.
- To fold wrap, fold in the left and right sides and then roll up wrap from the bottom. Cut wraps in half diagonally and serve.
- NOTES Wrap Storage: Wrap each chicken wrap individually or place in air-tight container and store in the refrigerator until ready to serve for easy, premade lunches. Marinated Bean Storage: Prepared Beans will stay fresh in the refrigerator for 3-4 days.
Recipe Notes
