I am a huge fan of chicken wraps but I want to take it to the next level of adding something more…more healthy stuff! But this does not mean that I will compromise that good taste of this dish. Don’t worry, I made sure that this is full of flavors and various textures.

What’s inside the Chicken Wrap? Well of course, there’s chicken. I also added scrambled eggs, avocado salad and pico de gallo. Excited? I gotchu.

INGREDIENTS

  • store-bought whole wheat Indian flat bread
  • 2 boneless chicken breast
  • Cooking oil (I used Avocado oil)
  • salt
  • pepper
  • 1/2 tsp balsamic vinegar
  • 1/4 tsp sugar
  • 1/4 tsp chili flakes
  • 3 large beaten eggs
  • 8-10 cherry tomatoes, slice in half
  • 3-5 large tomatoes, chopped in chunks
  • 1/2 bundle cilantro, finely chopped
  • 1 whole avocado, chopped in chunks
  • 1 lime/lemon, slice into two- first half for avocado salad and other half for pico de gallo
  • 1 red onion, chopped
  • 1 red chili (this is VERY spicy)
  • 1 sweet red bell pepper, slice into two – one half for avocado salad and other half reserved for pico de gallo

INSTRUCTIONS:

CHICKEN:

  1. Cut boneless breast chicken into strips
  2. Season with salt and pepper
  3. Heat oil in a skillet to roast the chicken breast. It might take around 5 minutes to cook each side evenly
  4. While roasting the chicken, season it with sugar and chili flakes then pour the balsamic vinegar. Leave the chicken in the pan for 2 more minutes
  5. Set aside the cooked chicken

SCRAMBLED EGG:

  1. Feel free to use the same pan and adjust the heat to medium temperature
  2. Heat oil in the pan to cook the beaten eggs
  3. Season the scrambled egg with salt and pepper
  4. Keep stirring with a rubber spatula
  5. It will take around 7-10 minutes to achieve a hard scramble egg so it’s convenient for you to arrange it in the flat bread

AVOCADO SALAD:

  1. In a bowl, mix the avocado, cherry tomatoes, onion, bell pepper, salt and pepper
  2. Finish it with freshly squeezed lemon/lime. Don’t forget to mix it well to spread the flavors evenly. Easy

PICO DE GALLO:

  1. One important rule: Make sure that cilantro is finely chopped
  2. Prepare a bowl where you can toss your ingredients
  3. Mix the chopped large tomatoes, cilantro, onion, bell pepper and red chili
  4. Season it with salt, pepper and lemon
  5. Let your pico rest for 15 minutes before serving. This allows the flavors to mingle properly and brings out their best.

WHOLE WHEAT INDIAN FLAT BREAD

  1. Use a clean non-stick pan and set the heat in medium temp
  2. Cook each side of the bread for 2-3 minutes

FINAL STEP:

  1. Scoop a tablespoon of avocado salad and pico de gallo then add 2 strips of chicken and a good amount of scrambled egg to your flat bread. Make sure to place your fillings in the center of the flat bread

2. Fold the sides of the wrap halfway towards the center

3. Bring the bottom third towards the center

4. Tuck your filling back into the wrap as you roll it up

5. Enjoy!

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