Chicken With Zucchini and Roasted Pepper Wraps

5.00 (3)
⏱ 45 mins 🍽 4 serving(s) 🏷 Snack

These wraps feature chicken breast and zucchini marinated with rosemary and garlic, then grilled. They are assembled in warm tortillas with a spread of honey Dijon cream cheese, fresh mozzarella, basil, and pickled sweet peppers. The finished wraps can be served whole or sliced into quarters for sharing. Preparation takes approximately 45 minutes and yields four servings.

Chicken With Zucchini and Roasted Pepper Wraps

Ingredients

  • 4 tortillas
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon sugar
  • 1 garlic, minced fine
  • 1 sprig fresh rosemary, diced
  • salt and pepper (to season)
  • 2 chicken breasts
  • 1 small zucchini, sliced lenghtwise into 4
  • 4 slices pickled sweet peppers
  • 4 basil leaves, chiffonade
  • 4 ounces fresh mozzarella cheese
  • 4 ounces cream cheese, softened
  • 2 tablespoons honey dijon mustard

Method

  1. Combine the olive oil, lemon juice, garlic, rosemary, sugar, salt and pepper in a bowl.
  2. Place the chicken breast and zucchini slices into the marinade and leave for 30 minutes.
  3. While the chicken marinates, blend the honey Dijon mustard with the softened cream cheese.
  4. Set this cheese mixture aside for later.
  5. Cook the marinated chicken on a hot, oiled grill for 20 25 minutes, until the juices run clear.
  6. Remove the chicken, cover it with foil, and allow it to rest for 10-15 minutes.
  7. Grill the zucchini slices until they are browned on both sides.
  8. This should take about 4-5 minutes.
  9. Warm the tortillas by wrapping them in foil and placing them on the grill briefly.
  10. Spread one quarter of the cream cheese mixture onto each warmed tortilla.
  11. Top the spread on each tortilla with 1 ounce of fresh mozzarella cheese.
  12. Next, scatter one quarter of the basil leaves over the cheese.
  13. Slice the rested chicken breast into thin pieces.
  14. On each tortilla, layer one quarter of the chicken slices, followed by the basil, peppers and grilled zucchini.
  15. Roll up each filled tortilla tightly before serving.

Nutrition (per serving)

Sodium758300 mg

Recipe details

CategorySnack
AuthorRita1652