Thursday, February 25, 2010

TUSCAN CHICKEN WRAPS


I've been unknowingly holding out on you. I'm so sorry.

Today while eating my lunch, which consisted of leftover Tuscan Chicken Wraps from last night, I was remembering the first time I had them. I think it was when I was pregnant with Emma and was feeling too yucky to make food, but I was fine with eating it. So, my dear friend Kelly brought us dinner one night, and I fell in love. Thank you Kelly!

So, as I was remembering this I was looking through the recipes on my sidebar and was shocked to find it not there, because I specifically remember taking a pic for posting while making these years ago. And what do ya know, I went through the pics on my computer and here is the picture, taken Nov 27th, 2007. If you know me, you know it takes me a while to get around to getting some things done, but I think this is a new record.

Seriously, these are sooooo easy to make and the flavors are amazing. They are one of my favorites for sure. They only take about 30 minutes from start to finish which only adds to their beauty. So, without further ado...

2 chicken breasts, cut into ½ -inch strips
1 7-oz jar roasted red peppers, drained and cut into 1 inch strips
2 T olive oil
2 garlic cloves, minced
1 t. basil
½ t. salt
½ t. pepper

4 greek pita flatbreads
fresh spinach leaves
grated mozzarella cheese

Preheat the oven to 425. Toss the chicken, roasted peppers, 1 T of the oil, garlic, basil, salt and pepper together in a small casserole dish. Bake, uncovered just until the chicken is cooked through, about 10-15 minutes. Leave the oven on to warm the pita.
Brush one side of each pita with the remaining T of olive oil. Heat them, oiled side down, directly on the oven racks until slightly crisp, but not brittle, about 1 minute. Distribute a quarter of the chicken-pepper mixture onto each pita. Put on mozzarella and spinach to taste. Fold in half kind of like a taco, and eat.

Warning: Pretty juicy! Don’t try to eat this in the car! This is one of our favorite things to cook and eat. I’ve actually taken all the parts over to people’s houses when I need to bring a meal in (with assembly instructions). It’s quick and so tasty, and a nice alternative to a casserole for them. And, this recipe serves 4, but it’s very easy to make more of the chicken mixture. We usually double it for our family of 5, and then there’s some for lunch the next day, which is always a happy thing.

2 comments:

  1. I made this for dinner tonight (finally). . . it was a big hit with one and all. Thanks!

    ReplyDelete
  2. FYI - This has become one of my favorite dinners to make and eat. My sisters are even all making it now.

    ReplyDelete