I do love sun-dried tomatoes. So, I bought a big jar (at Costco) and now I’ve been trying to get creative on how to use them up. I’ve LOVED everything I’ve made with them thus far and so I’m sharing with you.
This is a very tasty wrap! It comes together in a cinch (so long as you’ve already cooked your chicken) and the zing of flavor that comes from the combination of sun-dried tomatoes, balsamic vinegar, and basil will amaze you!
I used Flatout’s Sundried Tomato Wrap here, but you can easily put this filling into another type of wrap, a pita, or even between bread. I’ve tried them in all of these ways and each was delicious! If you’re looking for a non-boring sandwich option for lunch, look no further and try this!
Sun-Dried Tomato and Balsamic Chicken Wraps
Adapted slightly from Mel’s Kitchen Cafe
2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
2 tablespoons chopped & drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
12 ounces shredded cooked chicken breast (2-3 chicken breasts)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Parmesan cheese
1/4 cup thinly sliced fresh basil
6 Light Flat-Out, Sundried Tomato Wraps (90 calories each)
2 cups mixed baby greens
Combine first 5 ingredients in a medium bowl. (If wondering, you’ll just take the sun-dried tomato oil right from the bottle that the sun-dried tomatoes come in.) Stir in chicken, tomato, cheese, and basil.
Line each wrap with 1/4 cup greens. Divide chicken mixture evenly among wraps.
Nutritional Information (Per Wrap)
Fat: 9.6g (2.8g = Sat.)
*Don’t forget that if you don’t have the wraps you can always turn these into pitas or sandwiches. Yum!