Summer Chicken Wrap

15 min

8 servings

Kayla Trautmann created this light and quick meal that’s a breeze to make and enjoy al fresco. Get the kids involved in prep, customize with your favourite veggies, and pack along your preferred Epicure dip. Prepping ahead? Marinate the chicken in the Rotisserie Chicken Seasoning. Then, when you're ready to make dinner, simply cook it in the microwave. This recipe is fresh, customizable, and ideal for sunny days!

Ingredients

  • 2 lbs (900 g) boneless, skinless chicken breast fillets
  • 1 pkg Rotisserie Chicken Seasoning
  • 1 small tomato
  • 1 bell pepper
  • 1⁄2 English cucumber
  • 1⁄2 red onion
  • 1 cup prepared Creamy Ranch Dip, 3 Onion Dip, or dip of your choice
  • 3 tbsp Creamy Ranch Dip Mix
  • 1 cup light sour cream, or yogurt
  • 1 cup light mayonnaise
  • 3 tbsp 3 Onion Dip Mix
  • 1 cup sour cream or plain yogurt
  • 1 cup mayonnaise
  • 8 tortillas (10"), your choice
  • 4 cups baby spinach or shredded lettuce
  • 1⁄2 cup grated cheese, your choice
  • Better Than Bacon Topper, optional

Preparation

  • In Multipurpose or Round Steamer, add chicken and seasoning. Stir to coat.
  • Cover; microwave on high 7–10 min or until cooked through, stirring halfway. Drain any excess liquid from steamer.
  • Meanwhile, slice tomato, pepper, cucumber, and onion. Spread 2 tbsp dip over each wrap. Divide veggies, spinach or shredded lettuce, cheese and topper (if using) between wraps. Once cooked, add chicken to wraps. Roll tightly.

Nutritional Information

Per serving(1 wrap): Calories 430, Fat 20 g (Saturated 6 g, 0.1 0 g), Cholesterol 95 mg, Sodium 600 mg, Carbohydrate 26 g (Fiber 6 g, Sugars 3 g), Protein 34 g.

Tips

Cooking time may vary depending on your microwave and the thickness of your chicken. To test chicken for doneness, insert an instant read thermometer into the thickest part of the meat. It should register at 165° F.

Tips

Cooking time may vary depending on your microwave and the thickness of your chicken. To test chicken for doneness, insert an instant read thermometer into the thickest part of the meat. It should register at 165° F.