Marinated Chicken Wraps
Recipe by Bianca Osbourne
There is nothing juicier or more tender than perfectly cooked chicken thighs. Made on hearty chickpea tortilla, these wraps will still provide the crisp texture and hearty flavour, perfect for anyone eating grain-free.
Combine the chili powder, oregano, lemon zest and juice, sea salt, yogurt and maple syrup in a bowl and add the chicken thighs. Marinate for 30 min.
Meanwhile, in a bowl combine your tomato, onion, jalapeno, cilantro, lime juice, kosher salt and pepper. Set aside. This can be made ahead and stored in the refrigerator for for up to 7 days.
Heat the olive oil in a non-stick on medium high heat. Remove the chicken and remove any excess marinade. Grill the chicken for 4 minutes on both sides. Remove from the pan and rest for 5 minutes.
To serve, warm the tortillas according to package directions. Layer 1 leaf of romaine lettuce on the prepared tortilla, place 1 chicken thigh and garnish with tomato salsa.
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