Honey Mustard Pretzel Crusted Chicken & Strawberry Balsamic Wrap
I actually invented the wrap. 😂🤣😂🤣😂🤣😂
I did.
WAY back in the ’90s.
Of course, no one believes me when I tout such a feat, but I truly believe that I did.
My original wrap work of art, packed for high school lunches (and rotated with an avocado toasted sesame bagel gigantor sammich, of course), consisted of a Stacey’s Organic Whole Wheat Tortilla, 1/2 can organic tuna fish, 3 oz. Swiss Gruyere cheese, and a sprinkling of spring mix. I wrapped that baby up tight and enjoyed it at least three times a week as a mid-day meal.
Regardless of whether or not you believe me, I did just recently create THIS wrap: Honey Mustard Pretzel Crusted Chicken & Strawberry Balsamic Wrap.
Enjoy.
Honey Mustard Pretzel Crusted Chicken & Strawberry Balsamic Wrap
2 large spinach (or whole wheat) tortillas
2 large boneless, skinless chicken breasts
1 cup crushed pretzels
1 Tbs. Dijon mustard
2 tsp. honey
sea salt
1 cup cooked rice
1 cup fresh strawberries, chopped
2 tsp. balsamic reduction
2 tsp. fresh rosemary
sea salt and pepper
Preheat the oven to 425 degrees.
Mix together the crushed pretzels, mustard, honey, and sea salt. Roll and rub each chicken breast thoroughly in the crust and bake, covered, for about 45 minutes.
Remove the cover for the last 10 minutes to achieve optimal crustiness and crunch.
Once the breasts have cooled, thinly slice.
In a separate bowl, combine the strawberries, balsamic, fresh rosemary, and salt and pepper.
Allow to sit for about 5 minutes.
To assemble the wraps, line each tortilla in the center with rice, top with chicken, and then the strawberry salsa.
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