ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Sheila's Grilled Chicken & Veggie Wraps

Updated on November 21, 2014
SheilaSchnauzies profile image

SheilaSchnauzies is a Miniature Schnauzer rescuer, writer, crochet designer, gardener, crafter, wife, mom & friend living in Omaha, NE.

This Recipe's A Home Run!

OK I'll admit it, I'm quite the experimental cook! I'm not afraid to try new ingredients together, using them in different ways. This recipe was born out of hunger, pretty much empty cabinets except for staples,. and a package of frozen chicken breasts! What to do... Figured I'd start with grilling the chicken on good ol' George Foreman and go from there!

I found a package of flour tortillas in the fridge, and inspiration was born.

This filling has the most unique flavor. I've made it three more times since that first meal, and there will be many more I'm sure. My husband used the word, "Fabulous." Hmmm... now that IS different!

What You Will Need

3 boneless chicken breasts, thawed

About 2 cups mixed green, red and yellow peppers and onions, chopped (can be all green peppers) Cen be fresh or frozen.

1 can corn with green and red peppers, drained

1 can black beans, drained and rinsed

2 tbsp chopped canned pimiento

1 cup shredded Mexican cheese blend

4 flour tortillas (burrito size)

Romaine or your choice of greens

One jar sweet red pepper relish/salsa

A few sprigs of fresh cilantro if you have it; otherwise a good pinch of dried cilantro.

How To Prepare

Put chicken breasts on George Foreman grill, salt/pepper to taste. I sprinkle mine with a bit of Montreal Steak seasoning. NOT the chicken variety; Steak.

While chicken is cooking, in a large skilled sprayed lightly with olive oil spray, stir fry green peppers/onions over medium heat. When they are slightly caramelized, add rinsed black beans and canned corn (NOT drained) with peppers. Cook on low, stirring frequently, until liquid has mostly evaporated and the chicken is grilled to complete doneness. Cut grilled chicken breast into strips, add to veggie mixture. Add the pimientos to mixture also. Add cilantro.

Stir and cok on low until chicken is completely heated again. Add a few chopped cherry tomatoes if you have them.

Turn heat to warm. Place a tortilla on a dinner plate. Sprinkle lightly with cheese. Fill tortilla center with several tablespoons of meat filling. Sprinkle lightly with cheese again. Wrap up the tortilla with edges down. Sprinkle top lightly with cheese. Microwave 1 minute on High. Transfer on top of bed of lettuce on serving plate, top with sweet red pepper salsa and serve.

I usually assemble one plate while the one before it is microwaving.

NOTE: If I have enough time, I pop these under the broiler for a couple of minutes rather than microwaving. Just long enough to brown lightly and melt the cheese.

Any leftover filling is most excellent reheated with brown rice.

Do Think You Would Make This With...

See results

A Bigger Pic Of This Dish - I think it looks pretty!

This meal is not only tasty, it's actually good for you! There are lots of veggies, it's prepared without a lot of oil, and we all know how wonderfully healthy grilled chicken is. It's a meal you won't have to feel guilty about eating!

Helpful Hint...

Grill a bunch of chicken breasts plain in advance, store them in an airtight container in the freezer. Then when you're ready to make this, or any other chicken recipe, you can just pop out as many as you want! Very handy.

Please Say Hello! - Thanks for Stopping By!

    0 of 8192 characters used
    Post Comment

    • JohannDog profile image

      Johann The Dog 5 years ago from Northeast Georgia

      Looks yummy!