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Chicken and Roasted Vegetable Wrap
Credits: The Type 2 Diabetic Cookbook
- 1/2 small eggplant, cut into 1/4" slices
- 1 red bell pepper, seeded and cut into 1" wide strips
- 1 medium zucchini, cut lengthwise into strips
- 1/2 small red onion, sliced
- 1 Tbsp olive oil
- salt and pepper
- 2 8oz cooked chicken breasts, sliced
- 4 whole-wheat tortilla wraps
- Preheat the oven to 400 degree F
- In a large bowl, toss the eggplant, bell pepper, zuchinni, and red onion with the olive oil
- Transfer the vegetables to a foil lined baking sheet and lightly season with salt and pepper
- Roast the vegetables until soft and slightly charred, about 20 minutes
- Divide the vegetables and chicken into four portions
- Wrap 1 tortilla around each portion of chicken and grilled vegetables and serve
Edit Recipe (last edited by slouken)