Sweet savory chicken with veggies wrap.
Prep Time: 6 Minutes
Cook Time: 14 Minutes
Total Time: 20 Minutes
Servings: 4
Ingredients:
» 4 Ready to cook Tortilla
» 1lb Boneless Chicken thighs
» One bunch of Asparagus (or any other kind of veggies)
» 6 Small Bell Peppers
» 2 Cups Fresh Spinach
» ½ tsp Garlic powder
» ½ tsp Black Pepper
» ¼ tsp Himalayan Salt
» 2 Tbsp Extra Virgin Olive Oil
Sauce:
» ¼ Cup Raw Unfiltered Honey
» 1/3 Cup Water
» ¼ tsp Chili Paste
» 2 Gloves Garlic
» 1 tsp Rice Vinegar
» 2 tsp Soy Sauce
» 3 tsp Tapioca Starch (or Corn Starch)
Directions:
Chop up veggies and make sure asparagus is chopped into threes to be smaller and set aside.
Cook tortillas according to directions on package.
Chop up chicken and heat up a big frying pan with 1 Tbps olive oil on medium heat. Once pan is heated about 1 minutes add in chicken, ½ tsp garlic powder, ½ tsp black pepper and ¼ tsp salt, stir.
Cook chicken about 3 minutes on one side and flip to cook for 3 minutes on the other side till chicken is almost done. Put chicken into a bowl and set aside.
While chicken is cooking in a small bowl mix the water and tapioca starch together, add rest of sauce ingredients and mix together.
Add 1 Tbsp of olive oil and asparagus to pan and cook for about 5-6 minutes till asparagus is almost done. Add in bell peppers and cook for 3 minutes. Put chicken back in with veggies and add sauce, combine. Cook for 2 minutes and turn off heat, add in spinach and stir together.
Top tortilla with honey glazed chicken and veggies.
Cooking Tips:
Maker sure chicken is done by cutting a piece in half and it should be white all the way through.
To make sure asparagus is done take a fork to it and it should go in easy. Feel free to add more veggies.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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