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Reggae Wraps

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Ingredients

Adjust Servings:
1 lb boneless chicken breast
olive oil
1/2 teaspoon ground paprika
2 garlic cloves, minced or 1 teaspoon garlic powder
1 1/2 teaspoons fresh ginger, grated or 1/2 teaspoon ground ginger
salt
pepper
1 pinch cayenne (optional)
1 bell pepper, any color, seeded and sliced in strips
1 onion, thinly sliced
1 tomatoes, seeded and diced
4 flat bread
1/2 cup sour cream
1/8 cup finely chopped cilantro

Nutritional information

278.8
Calories
147 g
Calories From Fat
16.4 g
Total Fat
6.4 g
Saturated Fat
87.6 mg
Cholesterol
99.5 mg
Sodium
7.3 g
Carbs
1.6 g
Dietary Fiber
3.9 g
Sugars
25.3 g
Protein
239g
Serving Size

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Reggae Wraps

Features:
    Cuisine:

    This juicy chicken and tangy cream sauce are wonderful for lunch or supper. On the go? These are great warm or cold and make great lunch, picnic or beach fare! They are very portable when wrapped in foil. Perfect with fresh island fruit and a cold tropical drink!

    RSC#8 3rd place

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Reggae Wraps, This juicy chicken and tangy cream sauce are wonderful for lunch or supper On the go? These are great warm or cold and make great lunch, picnic or beach fare! They are very portable when wrapped in foil Perfect with fresh island fruit and a cold tropical drink! RSC#8 3rd place


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    Steps

    1
    Done

    Mix Sauce Ingredients Together and Refrigerate.

    2
    Done

    in a Non Stick Skillet Over Moderate Heat Warm Each Flat Bread on Both Sides Until Warm and Soft. Remove from Pan, Cover With Foil and Place Under a Kitchen Towel to Keep Warm.

    3
    Done

    Pound Chicken Breasts a Little to Flatten and Create a More Uniform Thickness.

    4
    Done

    Mix Ginger, Paprika and Garlic Powder Together, Adding Salt, Pepper and Cayenne to Taste. Drizzle a Little Olive Oil on the Breasts and Rub With the Spice Mixture. If You Like Spicier Food Feel Free to Increase the Amounts of Seasonings to Meet Your Taste.

    5
    Done

    Grill Whole Chicken Breast Over Medium Heat Until Juices Run Clear and Then Slice Into Strips.

    6
    Done

    ~or~ Slice Each Breast Into Strips and Saute Until Browned and Thoroughly Cooked. Add a Little Oil If Needed to Prevent Sticking. Remove Chicken from Pan or Push to the Sides, Away from Hottest Part of Pan.

    7
    Done

    Add Onions and Bell Peppers to Pan and Cook Just Until Crisp Tender or Cooked to Your Liking.

    8
    Done

    to Serve:

    9
    Done

    Spread Cream Sauce on a Warm Flat Bread. Add Chicken Strips, Peppers, Onions and Tomato.

    10
    Done

    Top With Additional Cream Sauce, More Salt, Pepper or Spices If Desired. a Squirt of Fresh Lime Is Also Very Tasty and Refreshing. Customize It to Your Liking.

    11
    Done

    Fold in Half Like a Taco or Roll Up Like a Burrito or a Wrap.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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