Healthy Chicken & Veggie Wrap Recipe | Simple & Delicious

INGREDIENTS

1 can chicken broth 4 boneless chicken breasts 5 ‑ 8 Carrots 2 ‑ 3 Italian Squash 3 Peppers (red, green, and yellow) 1 Onion Sea salt Ground Cumin Flour Medium flour tortillas Olive oil Vegetable Oil Toothpicks Parsley Sour Cream

PREPARATION:

1. Peel and cut carrots into small slices.
2. Cut squash, peppers and onion into small squares.
3. Put squash and carrot slices into pot with chicken broth on medium heat.
4. Saute onions in oil olive until slightly brown and then mix in peppers and saute until just slightly soft.
5. Put onions and peppers into pot with carrots and squash.
6. Add in some cumin and stir in some flour and turn up the heat! You want to cook the mixture until the chicken broth is soaked in.
7. At the same time, boil chicken in covered pot for 20 minutes.
8. Shred chicken and put into pot with the vegetables.
9. Heat up vegetable oil and fry both sides of the tortillas, but only slightly--you still want them to be soft so you can roll the mixture in the tortilla.
10. Lay a scoop of the chicken mixture in the tortilla, roll up, put 2 toothpicks in to keep it closed and put back into the oil.
11. Turn the wraps on their sides until golden brown.
12. Place finished masterpiece onto a bed of parsley and use your sour cream dispenser to trim the wraps with the markings on a football.

This recipe appears in: Sandwiches