Tuscan Chicken Wraps
2 chicken breasts, cut into ½ -inch strips
1 7-oz jar roasted red peppers, drained and cut into 1 inch strips
2 T olive oil
2 garlic cloves, minced
1 t. basil
½ t. salt
½ t. pepper
4 greek pita flatbreads
fresh spinach leaves
grated mozzarella cheese
Preheat the oven to 425. Toss the chicken, roasted peppers, 1 T of the oil, garlic, basil, salt and pepper together in a small casserole dish. Bake, uncovered just until the chicken is cooked through, about 10-15 minutes. Leave the oven on to warm the pita.
Brush one side of each pita with the remaining T of olive oil. Heat them, oiled side down, directly on the oven racks until slightly crisp, but not brittle, about 1 minute. Distribute a quarter of the chicken-pepper mixture onto each pita. Put on mozzarella and spinach to taste. Fold in half kind of like a taco, and eat.
Source: http://mymostdeliciousdishes.blogspot.com/
1 7-oz jar roasted red peppers, drained and cut into 1 inch strips
2 T olive oil
2 garlic cloves, minced
1 t. basil
½ t. salt
½ t. pepper
4 greek pita flatbreads
fresh spinach leaves
grated mozzarella cheese
Preheat the oven to 425. Toss the chicken, roasted peppers, 1 T of the oil, garlic, basil, salt and pepper together in a small casserole dish. Bake, uncovered just until the chicken is cooked through, about 10-15 minutes. Leave the oven on to warm the pita.
Brush one side of each pita with the remaining T of olive oil. Heat them, oiled side down, directly on the oven racks until slightly crisp, but not brittle, about 1 minute. Distribute a quarter of the chicken-pepper mixture onto each pita. Put on mozzarella and spinach to taste. Fold in half kind of like a taco, and eat.
Source: http://mymostdeliciousdishes.blogspot.com/
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