Go Back Meals Grilled Chicken Wrap with Carrot Noodles + Rice INGREDIENTS: 4 boneless chicken tenderloins (about 3 oz each) 2 large zucchini Salt and pepper 1 small red pepper cored, seeded, and cut into 8 strips 4 oz of cheddar of Swiss cheese (optional) 4 tbsp olive oil DIRECTIONS: Split chicken tenderloins down the center, but not all the way through. Make sheets from the zucchini according to VASTA instructions and cut into four 12 inch pieces. Lay cut sheets on a flat surface or cutting board and lay one split chicken tenderloin on the end of each sheet and season with salt and pepper. Place 1 oz of cheese on each piece of chicken and fold the chicken over to cover the cheese. Lay one strip of pepper on each piece of folded chicken. Roll tightly. In a grill pan or fry pan, set flame on medium/low. Pour the oil and place the wraps in seam side down. Put a lid on the pan and cook for 6 minutes on one side without turning. Turn rolls over and cook covered for another 6 minutes or until chicken is done. May be served with buttered carrot noodles. Makes 4 servings Previous Next
