BODYBUILDING RECIPE: GRILLED CHICKEN WRAPS X3
By User Submitted: Michael S of NJ | Monday, July 25, 2011 7:37:12 AM America/New_York
Before grilling, I take the large chicken breasts and trim all fat, filet in the middle and slice on a diagonal cut creating (4) pieces per breast. I then marinate the chicken for a couple hours, if not overnight in fridge. Marinade is all measured by feel and to taste, but includes: extra virgin olive oil, soy sauce, minced garlic (from jar for speed), lemon/pepper, honey, lime juice (from concentrate), garlic salt, and a grill seasoning blend.
Grill the marinated chicken to taste on a gas or charcoal grill. I prefer a little on the well done side where the marinade crisps onto the chicken. Let cool, and then pack up and refrigerate in an air-tight container or even a extra-large plastic zip-lock works.
Now the real recipe.
Preheat oven to 400 degrees.
Take the left-over grilled chicken, and dice. Heat for 3-4 minutes, over medium-high heat, in a pan with extra virgin olive oil, couple teaspoons of lime juice (to taste), and lemon pepper. The idea is to just take the chill out of the left-over chicken. It is already cooked, so no need to worry about "cooking".
For the wraps, use whichever you prefer. I mix it up between corn/flour, and use a lot of the sundried tomato or spinach tortillas. And I will make 2-3 wraps depending on my hunger and caloric needs for that day.
Recipe 1: - Mediterranean Wraps:
Spread hummus on the wraps, and then add the diced chicken. Roll into a burrito style wraps - use tooth picks to hold together if overfilled/necessary
Recipe 2 - Mexican Wraps:
Spread guacamole, a little salsa, and some low fat shredded cheese. Add diced chicken. Roll into a burrito style wraps - use tooth picks to hold together if overfilled/necessary
Recipe 3: Italian
Spread some gravy (tomato sauce/pizza sauce - whatever is around), low-fat shredded mozzarella and roll into a burrito style wraps - use tooth picks to hold together if overfilled/necessary
Take the wraps and put onto an un-greased baking pan. Heat in oven for about 5 mins. until the tops of the tortillas are just starting to brown (the bottoms will be crisp by then).
Let cool for a couple minutes, and then you have a high protein, low-med carb, and low fat, dinner, lunch, snack...in less than 15 minutes! All of them are so good, the left over chicken will never get wasted, and no need to grill EVERY night!