ROASTED VEGETABLE AND CHICKEN WRAP
Serve any leftover roasted vegetables as garnish. For a healthier wrap, omit the mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. In a small bowl, combine the shredded chicken and mayonnaise, if using, and set aside. Drizzle the head of garlic and beet with 1 tablespoon olive oil for each, and wrap each separately in foil. Place in the oven to cook until tender, 45 to 60 minutes. Remove from oven, and let cool. When cool enough to handle, peel beet, and cut into 1/2-inch pieces; set aside. Squeeze garlic from skins; set aside.
- Place the sweet potato, parsnip, 3 tablespoons olive oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Place the mixture in a large roasting pan in the oven, and roast, turning vegetables as necessary, until vegetables are starting to soften, 15 to 20 minutes.
- Meanwhile place zucchini, yellow pepper, red pepper, beans, apple, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Add to the partly roasted vegetables, and continue to roast until vegetables are tender, about 15 minutes more. Remove from oven, and set aside to cool to room temperature.
- Melt the butter in a medium skillet set over medium-low heat. Add the Vidalia onion, and cook, stirring occasionally, until the onion is very soft, about 10 minutes. Remove from heat, and set aside.
- Spread a quarter of the reserved roasted garlic on the center of each wrap. Divide the chicken, reserved beet, and roasted vegetables among the four wraps. Sprinkle each with a quarter of the cheese. Roll each wrap tightly in waxed or parchment paper, and slice in half before serving.
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Ola Cash
[email protected]This wrap was delicious and satisfying. I will definitely be making it again.
Baran
[email protected]I would definitely recommend this recipe to others. It's a great way to get your daily dose of vegetables.
John Antonio Von Trapp
[email protected]This wrap was a great way to use up leftover chicken and vegetables. It was also a healthy and easy lunch option.
Hammed Tajudeen
[email protected]I've made this wrap several times now and it's always a hit with my friends and family. It's a great recipe to have on hand for busy weeknights.
Jason Bunger
[email protected]This wrap was a bit too spicy for my taste, but I think that's just a personal preference.
Ariana Raz
[email protected]I'm always looking for new and healthy lunch options, and this wrap fit the bill perfectly. It was delicious and satisfying.
M Ibrahim Brohi
[email protected]This wrap was easy to make and very tasty. I will definitely be making it again.
GTS GANNU gaming
[email protected]I made a few substitutions to the recipe and it still turned out great! I used zucchini instead of bell pepper and added a bit of feta cheese.
Mercy Manji
[email protected]I followed the recipe exactly and the wrap turned out great! I would definitely recommend this recipe to others.
ebrahim rishat
[email protected]This wrap was a little bland for my taste. I think it would have been better with a more flavorful sauce.
April Scheel
[email protected]I'm not a big fan of wraps, but this one was really good! The combination of flavors and textures was perfect.
Md Raza
[email protected]This recipe is a great way to use up leftover roasted vegetables and chicken. It's also a healthy and easy lunch option.
Birwinyu Loise
[email protected]I made this wrap for lunch today and it was delicious! The roasted vegetables added a nice smoky flavor and the chicken was cooked perfectly. I will definitely be making this again.
Mohamed Mahdi
[email protected]This roasted vegetable and chicken wrap was a hit with my family! The vegetables were perfectly roasted and the chicken was tender and juicy. The wrap was also very easy to make, which is a bonus on busy weeknights.