Roasted Vegetable & Balsamic Chicken Wrap
 
 
Serves: 2
Ingredients
  • 1 tbsp olive oil
  • 1 cup sliced mushrooms
  • 1 zucchini, cut into thick slices
  • 1 cup cherry tomatoes, halved
  • ½ red onion, sliced
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced
  • 2 - 4oz chicken breasts
  • 2 + 2 tbsp aged balsamic vinegar
  • 1 tsp italian seasoning
  • 1 tbsp fresh basil (I use Gourmet Garden fresh basil paste!)
  • salt and pepper
  • 2 whole grain tortilla wraps (or GF wraps if needed!)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place all the vegetables on a baking sheet and toss with olive oil, 2 tbsp balsamic vinegar, and ½ tsp italian seasoning, salt and pepper.
  3. In a bowl, toss the chicken breast with 2 tbsp balsamic vinegar, ½ tsp italian seasoning, and the basil.
  4. Place the chicken on the same or a seperate baking sheet.
  5. Place everything in the oven and roast for 20 minutes.
  6. Remove from oven and let cool slightly.
  7. Once cooled, sliced chicken and assemble wraps with roasted vegetables!
Nutritional Information
Serving size: 1 wrap Calories: 396.6kcal Saturated fat: 1.8g Unsaturated fat: 6.6g Carbohydrates: 40.2g Sugar: 3.2g Fiber: 7.5g Protein: 32.7g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/roasted-vegetable-balsamic-chicken-wrap-and-challenge-update-3/