Healthy grilled chicken wraps

Based on 2 ratings

“For those lazy days when you want something satisfying without breaking a sweat and without feeling like you wasted your effort at the gym”

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
1
min.
Resting

Ingredients

Servings:-2+
chicken breast (boneless, skinless)
60 g cooked pumpkin
1 slice mini cucumber
¼ slice red onion
⅓ slice red bell pepper
1 tbsp blue cheese
1 sprig cilantro
60 g canned kidney beans
1 tsp dried thyme (for marinating)
1 tsp dried rosemary (for marinating)
1 tsp mixed herbs (for marinating)
2 pinches salt (for marinating)
1 tsp pepper (for marinating)
4 sheets flour tortillas
2 tsp smoked paprika powder
Metric
Imperial

Utensils

  • 1 bowl (small)
  • skillet
  • 1 tongs
  • plate
  • Step 1/4

    • 1 tsp dried thyme (for marinating)
    • 1 tsp dried rosemary (for marinating)
    • 1 tsp mixed herbs (for marinating)
    • 2 pinches salt (for marinating)
    • 1 tsp pepper (for marinating)
    • 2 tsp smoked paprika powder
    • 1 bowl (small)

    Mix spices and on rub chicken breast generously. Leave to marinate.

  • Step 2/4

    • chicken breast (boneless, skinless)
    • skillet
    • 1 tongs

    On a hot oiled skillet, gently lay the piece of breast and let cook for 2-3 minutes on each side. Once golden brown, set aside on paper towel to drain oil and let rest.

  • Step 3/4

    • 60 g cooked pumpkin
    • 1 slice mini cucumber
    • ¼ slice red onion
    • ⅓ slice red bell pepper
    • 1 tbsp blue cheese
    • 1 sprig cilantro
    • 60 g canned kidney beans
    • 4 sheets flour tortillas
    • plate

    Slice the chicken breast. Place two tortillas on each plate and stuff with equal amounts of sliced vegetables in the middle. Add salt and pepper to taste,

  • Step 4/4

    Enjoy while warm and fresh.