At the request of a lovely young lady, I’m tossing the recipe for Baked Chicken and Vegetable wraps that I made last weekend on here so she can wow her man. The best part about these bad boys is you can freeze them and take them out the night before serving, as well. Which makes them great for work lunches.
2 cups of cooked chicken, diced or shredded
1 cup of your favourite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup Daiya Cheese Shreds (I use a mix of mozza and cheddar)
any veg that you would like included (I tend to go for onion, mushroom, & green pepper)
First off season the chicken, I use some extra cumin and oregano, and bake it at 400 for 25-30 minutes and while that’s cooking, fry up all of your veggies and when they are done set them aside. In a big bowl mix your spices together and when the chicken comes out, let it rest for a bit then dice it and add it to the bowl along with the mixed veggies, cheese, and salsa. At that point, mix it well, and portion it out onto your tortillas, roll them tight, and put them in a baking dish. Take some olive oil and lightly brush the wraps, then put them in the oven at 350 for 30 minutes.
Remove, decorate with all the guac and salsa you would like, and enjoy!