Roasted Vegetable & Balsamic Chicken Wrap
- 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!)
- Preheat the oven to 400 degrees.
- 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.
- In a bowl, toss the chicken breast with 2 tbsp balsamic vinegar, ½ tsp italian seasoning, and the basil.
- Place the chicken on the same or a seperate baking sheet.
- Place everything in the oven and roast for 20 minutes.
- Remove from oven and let cool slightly.
- Once cooled, sliced chicken and assemble wraps with roasted vegetables!
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/
3.5.3208