This Chicken Wrap recipe is vibrant, fresh, healthy, and full of flavor. It comes together quickly, and easily. End result? Incredibly delicious.
Chicken wraps. Chicken and veggie roll-ups. Call them whatever you want. This recipe is so good!
Whether you’re watching your carbs, counting your calories, or choosing whole foods only, this deliciously guilt-free recipe is sure to please your taste buds.
Why You Need To Make These Chicken Vegetable Wraps
You probably have most, if not all, of the ingredients at home. Seriously, no crazy ingredients here. Just chicken, asparagus, bell peppers, EVOO, and seasoning.
It comes together in under 30 minutes. This recipe makes a quick healthy snack or is a perfect dish for a busy weeknight.
It’s healthy. Literally just chicken and veggies. This recipe’s got a good amount of protein, more than half of your daily recommended Vitamin C, and a decent amount of potassium all while being low-carb and low-calorie.
I find these to be a great after-school snack that my kids really enjoy. It really helps bridge the gap between the time they get home and dinner. Sometimes, my family will even request this recipe for dinner with some of their favorite sides.
What I love most about this recipe is that you can choose the veggies to your liking. Personally, I think asparagus and bell peppers are perfect. But feel free to add your own favorites. I can imagine carrots, plantains, onions, or spinach all being great additions. Maybe a small cube of cheese would work really well here too!
Whatever veggies you end up choosing, this is one fun and delicious recipe.
What do I need to make this recipe?
- 2 chicken breasts, boneless-skinless
- 4 asparagus stalks
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- salt
- pepper
- extra virgin olive oil
How to make Chicken Wraps:
- Cut 2 chicken breasts horizontally through the center. Now, you should have 4 pieces.
- Get a sheet of plastic wrap, put on top of the chicken breast, and with a tenderizer flatten it.
- Add a pinch of salt and pepper to each chicken piece.
- Slice red and yellow bell peppers in thin slices. In the center of each chicken piece add 1 piece of asparagus, few red pepper slices, and few yellow pepper slices. Wrap up each chicken piece.
- In a skillet, heat up 3 Tablespoons of extra virgin olive oil.
- Place the end of each chicken piece down first. This way it will hold its shape and won’t unroll.
- Sauté each side for 5-7 minutes, or until golden brown color. Close the skillet with a lid while cooking, so the inside gets cooked too. Enjoy!
- This recipe makes 4 chicken wraps. If you choose to bake them, cover each piece with foil so the moisture stays inside.
Try these other chicken recipes also:
Equipment I Used
How to Make Chicken Wrapped Vegetables
Equipment
- Knife
- Cutting board
- Skillet
- tongs
Ingredients
- 2 chicken breasts boneless, skinless
- 4 asparagus
- ½ red bell pepper
- ½ yellow bell pepper
- salt to taste
- pepper to taste
- extra virgin olive oil for frying
Instructions
- Cut 2 chicken breasts horizontally through the center. Now, you should have 4 pieces.
- Get a sheet of plastic wrap, put on top of the chicken breast, and with a tenderizer flatten it.
- Add a pinch of salt and pepper to each chicken piece.
- Slice red and yellow bell peppers in thin slices. In the center of each chicken piece, add 1 piece of asparagus, few red pepper slices, and few yellow pepper slices. Wrap up each chicken piece. Secure with toothpicks, if needed.
- In a skillet, heat up 3 Tablespoons of extra virgin olive oil.
- Place the end of each chicken piece down first. This way it will hold its shape and won’t unroll.
- Sauté each side for 5-7 minutes, or until golden brown color. Close the skillet with a lid while cooking, so the inside gets cooked too. Enjoy!
Notes
Nutrition
