California Grilled Chicken Wrap

Ingredients

*Gluten Free

Marinade

  • 2 organic small chicken breasts, skinless and boneless
  • 1 lemon, juiced
  • 1 tbsp coarse black pepper
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 pinch sea salt

Prep

  • 1 pink lady® apple, sliced thickly
  • 1 zucchini, sliced in discs
  • 1 tbsp extra virgin olive oil
  • 1 pinch sea salt

Serving

  • 4 brown rice* tortillas
  • 1/3 cup fresh basil, chiffon
  • 1 cup spinach
  • 1/2 cup mediterranean creamy hummus
  • 1 dash balsamic vinegar
  • Whole wheat or regular flour tortillas

Directions

Marinade

In a large bowl mix together lemon juice, garlic, salt and pepper. Pour in olive oil and mix. Place chicken breasts in bowl and spoon mixture over them. Cover bowl and place into refrigerator. Marinade for 2-3 hours.

Prep

Once chicken has marinaded, prepare zucchini and apple slices with olive oil and sea salt. Place onto a plate. On the grill on medium heat, spray nonstick and place chicken on first. On another part of the grill place apple and zucchini slices. Turn every few minutes until golden marks show. Flip chicken two times on each side until cooked. Check if done with fork and knife. Place all grilled food onto a plate.

Serving

Warm up tortilla on grill or stove top. On a plate, place warm tortilla and spoon a layer of hummus in the middle. Slice two grilled chicken strips and place on top of hummus. Add zucchini and apple slices. Top with fresh basil and spinach. Splash balsamic vinegar and sea salt to taste. Repeat for each serving. Wrap up and devour!