Things are starting to heat up around here. In Guatemala, Summer is around the corner, the days are sunny and warm and we all start craving fresher meals. And the beach. And Easter holiday.
These Chicken Wraps are a simple meal you can start to prepare beforehand, by having your veggies sliced in advance. I’ve been doing a lot of that lately. This year, I’m trying the cook for the week approach, and it really helps on the morning of my cooking day to have all the vegetables sliced from the night before. To dress this pita wrap a bit, I tried a cilantro dressing. You can try it with plain yogurt or a spicy mayonnaise.
A Foodies’ Kitchen Original
3 pita bread
2 chicken breasts, cooked
1 sliced cucumber
1 sliced zucchini (raw)
2 sliced tomatoes
1 avocado, sliced
salt and pepper, to taste
- Slice all the vegetables and chicken breasts, and place on a platter along with the romaine lettuce.
- Build your wrap by placing lettuce on the middle of the pita bread, then chicken and topping with a few slices of the rest of the vegetables.
- Drizzle with yogurt dressing. Fold and devour.
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