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California Chicken Wrap

California Chicken Wrap
California Chicken Wrap
Nancy Burgess

Sandwiches are a great summer meal, even for supper. A wrap sandwich is even better because it is more contained and seems lighter and healthier to the consumer. This is an easy recipe that can be prepared in a skillet.

Chicken, bacon, blue cheese and roasted red peppers create a delicious wrap. Using a spinach flavored tortilla wrap adds even more deliciousness. Serve the wrap with a pile of kettle cooked potato chips on the side and everyone will be happy.

This is a real one-pot meal, using the same one pot for two different pieces of the sandwich.

California Chicken Wrap

  • 1 pound boneless, skinless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 slices bacon
  • 4 (10-inch) flour tortillas or wraps, preferably spinach flavored
  • 1/2 cup chunky blue cheese dressing
  • 2 cups alfalfa sprouts
  • 1 cup drained roasted red peppers, cut into 1/2-inch wide strips
  1. Coat a large nonstick skillet with cooking spray, like PAM. Heat skillet over medium-high heat.
  2. Sprinkle chicken with salt and pepper.
  3. Add chicken to the skillet. Cook until browned, about 5 minutes. Turn over and reduce heat to medium. Cover and cook, turning once, until no longer pink inside, about 5 minutes on each side. Cool and slice chicken.
  4. Wipe skillet clean with paper towel. Heat again over medium-high.
  5. Add bacon. Cook until crisp, about 6 to 8 minutes. Drain on paper towels.
  6. Spread tortillas with blue cheese dressing, leaving 1/2-inch border around all edges.
  7. Top with alfalfa sprouts, chicken, red pepper strips and bacon.
  8. Fold in tortilla sides. Roll up from bottom. Secure with toothpicks. Halve crosswise. Remove toothpick before eating.
  9. Serve with additional dressing on the side, if desired.
  10. Pile up some traditional potato chips on the plate and serve.

Serves 4.


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