Wraps are a great option for families looking for healthy lunch recipes, and a good way to use up leftover chicken breasts and salad from a previous evening’s dinner. The variety of wraps are endless. Choose a whole-wheat or roasted red-pepper tortilla for your wrap, or visit your local health food store for one of the new options such as flax, multi-grain or spinach wraps. The flavor of the dressing you choose can also significantly change the flavor of the finished chicken wrap recipe.
Chicken wraps are also a healthy lunch choice for picky kids. My toddler loves chicken and avocado wraps and especially this recipe that uses mango dressing and dried cranberries. Experiment with flavored tortilla wraps, dressings, veggie choices, and seeds and nuts (sesame, sunflower and flaxseeds are good choices) to find the perfect combination that your kids enjoy. Children love to help in the kitchen, and learning how to make a chicken wrap recipe is a good opportunity to teach your kids about making healthy food choices, measuring ingredients, and also safe food preparation -scrub those little hands well prior to handling poultry and all other ingredients! Some picky eaters become less finicky when they have prepared the food themselves.
2 chicken breasts, cooked and sliced thinly
one handful of romaine lettuce, shredded OR
one handful of mixed greens, including mustard greens and arugula
1/4 cup shredded carrots
6 grape tomatoes, sliced
2 green onions, chopped finely
3 tablespoons of homemade or commercially prepared Salad Dressing (see Mango Salad Dressing Recipe below)
3 tablespoons dried cranberries, either original or orange-flavored
2 tablespoons chopped fresh cilantro leaves
2 large tortilla wraps
How to Make a Chicken Wrap:
Lay tortilla wraps flat on a large work surface or dinner plate. Line each tortilla with romaine lettuce or mixed greens. Place sliced chicken in a horizontal line about 1/3 of the way up the tortilla. Add shredded carrots, grape tomatoes, and chopped green onions over the chicken. Sprinkle salad dressing over everything, and add dried cranberries and fresh cilantro leaves to taste. Carefully roll up wraps and slice in thirds. Serve with a glass of low-fat organic milk or almond milk for a healthy lunch, or add some fruit and yogurt for a healthy dessert.
Easy Mango Salad Dressing Recipe
3 tablespoons organic freshly squeezed mango juice
3 tablespoons vinegar
1 cup extra virgin olive oil
Combine all ingredients together well in a glass bottle. Store in fridge for up to one week. That’s it – super easy!
This recipe serves two adults for lunch, or one adult and two children. It can be easily doubled or tripled. This make-ahead lunch recipe can be taken to work or school and stored in a cooled and insulated lunch bag.
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