20-Minute Chicken Vegetable Wrap

20-Minute Chicken Vegetable Wrap

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Ever exhausted after a long day and want something quick and easy to whip up? This chicken vegetable dish is quick and simple, only taking about 20 minutes for a full protein packed, nourishing meal! Save this for your next long day!

Ingredients: Serves 2
8 oz Chicken Breast, diced
1 Zucchini, diced
1 Sweet Potato, diced
1/2 Butternut Squash, diced
2 Gluten-Free or farro tortillas
1 Handful Spinach
4 tablespoons Kimchi
1 onion, diced

Seasonings for chicken
1/2 teaspoon rosemary
1/2 teaspoon dill
1/2 teaspoon black garlic
1/2 teaspoon oregano
1/2 teaspoon sage
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
salt and pepper to taste

Seasonings for vegetables;
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
Salt and pepper to taste

1. Dice your chicken into pieces and place it to simmer on a pan on medium-low heat with olive oil.
2. As the chicken cooks, chop up your vegetables of choice.
3. Stir your chicken and add in seasonings.
4. In another pan, put your onions to simmer on medium heat and add your vegetables and seasonings.
5. Cover your vegetables and add 1/2 cup filtered water to allow your vegetables to cook.
6. As the chicken finishes cooking, place your tortilla to warm on the stove for 2 minutes on low heat.
7. Plate your tortilla and add chicken, greens and kimchi as your vegetables finish cooking.
8. Add your vegetables and finish your plate off with an olive oil drizzle.



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