 Gluten-Free, Dairy-Free Chicken Wrap
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Serves Up to 6
Loaded with flavor and antioxidants, this wrap has it all. Don’t like or can’t eat a certain vegetable? Substitute your favorite alternative. For a sweeter variation, try it with your favorite barbeque sauce; add sliced red onions and shredded lettuce for extra crunch.
1 whole precooked chicken, deboned and sliced or shredded to
equal 4 cups
½ red bell pepper, thinly sliced
3 medium carrots, cut into matchsticks
1 medium cucumber, cut into matchsticks
3 tablespoons gluten-free vinaigrette, bottled or homemade
Gluten-free tortillas, wraps or flatbread (one
per person)
1-1½ cups gluten-free barbeque sauce, optional
Sliced red onions, optional
Shredded lettuce, optional
- In a large bowl, toss chicken, red peppers, carrots and cucumbers in vinaigrette.
- Warm tortillas before filling so that they become more pliable. Wrap them in parchment or foil and place in a preheated 350-degree oven for 5 minutes or heat in a microwave oven for 20-30 seconds for each tortilla.
- Fill warmed tortillas with chicken and vegetables and wrap, folding in the ends to contain filling.
- Secure with toothpicks or waxed paper and place in chilled container until ready to eat. Keep chilled if not eating within an hour of preparation.
Recipe by Sueson Vess.
Gluten-Free Vinaigrette Dressing
2 tablespoons Dijon mustard
⅓ cup red wine vinegar
¾ cup olive oil
Optional Variation
Heat barbeque sauce in large saucepan over medium heat. Add shredded chicken and cook until heated through, about 8 minutes. Add optional vegetables, to taste. Place ingredients in warmed tortillas and wrap, folding in ends to contain filling.
Each serving (without barbeque sauce) contains 355 calories, 11g total fat, 2g saturated fat, 0g trans fat, 70mg cholesterol, 412mg sodium, 34g carbohydrate, 4g fiber, 26g protein.
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