Italian Chicken Wraps~My Way
Thursday, July 4, 2013
Well, today is supposed to be day four of the Ultimate Blog Challenge, but it's only day two for me, so I have some catching up to do already. Life just got super busy and I found it hard to be able to sit at the computer the past few days to get anything done.
Anyway, this post will be short and to the point.
A couple of weeks ago, I noticed that I had some canned chicken that I hadn't used yet. Since I was looking for a quick lunch idea for the hubby, I decided to just make something up as I went along, and out of that came my idea of Italian Chicken Wraps.
They were surprisingly good and I will definitely be making them again. Side note: I never tasted or even really knew about canned chicken before a few weeks ago. I am not a big fan of canned meats in general I think, but I purchased it while I was buying some tuna (they are right next to each other on the shelf in my local grocery store). I purchased only one can and figured if it wasn't good, I was only out about $2. Canned chicken is fairly good for what it is, and the brand I purchased was even 98% fat free, which was even better. So, without further ado, here is the recipe.
Italian Chicken Wraps
Makes 2+ Wraps
1 14.5 ounce can of Stewed Tomatoes
1 12.5 ounce can of Premium Chunk White Chicken (Drained)
2 Tbsp McCormick Perfect Pinch Italian Seasoning
2 Burrito Sized Tortilla
2 Tbsp Oil (cook's choice, but I used vegetable oil)
1 Tsp Crushed or Minced Garlic
1/2 Cup of Pepper Stir Fry (I use the food processor to puree the stir fry veggies, measure out what I need and freeze the rest for future uses.)
1 Cup Shredded Cheese (Preferably mozzarella, but I used cheddar and it was delicious)
1. In a medium to large size skillet, place the oil, garlic and stir fry vegetables and cook on medium heat for about 3 minutes.
2. Add the chicken and cook for another 4 minutes. Mixing after every 2 minutes.
3. Add the stewed tomatoes and the Italian Seasoning. Mix well, and let simmer on a medium-low heat for about 15 minutes or until the juices have thickened and simmered down. (Note: You should not have a runny chicken mixture if it's cooked long enough). Also take care to watch your heat and stirring as to not burn your mixture.
4. Place about a 1/2 cup of the chicken mixture on a tortilla, top with shredded cheese and fold into desired wrap style.
Please note that I am aspiring food blogger, and I am also just beginning to learn how to properly use my little camera's settings, so bear with me as I hope to bring better images and a better way to share my recipes in the months to come.
My husband and I really enjoyed this simple lunch idea. It was quick and easy to make, and very filling.
Thanks for stopping by.
Have a beautiful, blessed day.
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Posted by Ashley
Labels: baking, cooking, crafting, DIY canned chicken, chicken wraps, italian chicken, italian seasoning, recipes, stewed tomatoes, ultimate blog challenge
I am a 30 year old wife and stay-at-home mom. I love anything that has to do with baking, cooking, reading, family and DIY. Welcome to my world!!!