This pan-roasted chicken wrap is a delightful, light lunch or dinner. Your taste buds will dance for joy and your waistline will simmer down… or, um, er… slimmer down. In the end, everybody is happy.
Pan-Roasted Chicken Wrap
- Balsamic Glaze (recipe below)
- 4 tablespoons olive oil or grapeseed oil
- 3 large chicken breasts, butterfly cut
- Dash sea salt
- Dash coarse ground pepper
- 1 sweet onion, sliced thinly
- 3 cloves fresh garlic, minced
- 6 sun-dried tomato wraps
- Microgreens and/or romaine lettuce (microgreens recommended when available because, well, delightful)
- 4 large avocados, pitted and sliced
- Grape tomatoes or cherry tomatoes, halved
Make balsamic glaze in advance and allow to cool to room temperature.
Place a large cast-iron or clad frying pan over medium-high heat. Drizzle oil into the pan. Pat chicken breasts with paper towels to reduce wetness. Place butterflied chicken breast into the hot pan. Sprinkle both sides with salt and pepper. Add sliced onions to the pan.
Brown both sides of chicken by cooking 3-4 minutes on the first side, flipping, then cook 3-4 minutes on the second side. The chicken is done when it reaches 160°F. Remove chicken from pan and place on a tray to rest while finishing cooking the onions. Add minced garlic to onions. Stir and saute the onions & garlic until the onions are dark brown and then remove from heat.
Place sundried tomato wraps on plates. Place some microgreens (and/or lettuce), avocado slices, and tomatoes in the middle of each of the wraps. Slice the chicken breasts. Place chicken and garlic & onions in each wrap. Drizzle each with balsamic glaze. Fold or roll wraps. Cut in each in half if desired.
Balsamic Glaze
- 3/4 cup balsamic vinegar
- 1/4 cup honey
Place balsamic and honey in a saucepan over medium heat. Once it starts to boil, reduce heat to medium-low and simmer for about 10 minutes or until glaze reduces to half the amount. Set aside to cool. Any extra glaze does not have to be refrigerated. Glaze can be used for savory foods and desserts.
Seared. Sauteed. Saucy. And that’s a wrap.
For gluten-free, keto, or paleo options, just replace the wrap with a lettuce leaf or remove it altogether and eat like a salad.
