Gluten-free chicken and veggie wraps
Ingredients
- 4 Boneless Skinless chicken breasts
- 2 tbsp Olive oil
- 1 tsp Cumin
- Salt and pepper to taste
- 1 Red bell pepper Sliced
- 1 Zucchini Sliced
- 1 Onion Sliced
- 4 Cloves of garlic Minced
- 4 Gluten-free wraps
- 1 cup Shredded lettuce
- 1 Avocado Sliced
- 1/4 cup Fresh cilantro Chopped
Instructions
- In a small bowl, mix together olive oil, cumin, salt, and pepper. Place the chicken in a plastic bagand pour the marinade over the chicken. Seal the bag and massage the chicken to evenly coat it with the marinade. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 6–8 minutes per side or until cooked through.
- Remove the chicken from the skillet and let it cool for a few minutes. Cut the chicken into bitesize pieces.
- In the same skillet, add a little more oil and stir-fry the red bell pepper, zucchini, onion, andgarlic until they are tender.
- Lay out gluten-free wraps and place chicken and vegetables on top. Add shredded lettuce, avocado, and cilantro.
- Roll up the wraps and enjoy.
Notes
Nutrition value
Calories: 480
Fat: 26g
Protein: 34g
Carbohydrates: 29g
Fiber: 6g