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Chicken, Corn, and Spinach Wrap Recipe

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This recipe for Chicken, Corn, and Spinach Wrap is from The Swindall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless skinless chicken breasts
1 lemon
4 tbsp plain greek yogurt
1 (5 oz | 142 g) pkg baby spinach
1 pint | small pkg grape tomatoes
2 ear corn
1 small bunch cilantro
1 cup shredded
cheddar cheese
4 large flour or corn tortillas
Salt and Peppar
Paprika
Cumin
Vegetable Oil
Directions:
Directions:
1) Heat a skillet over medium-high heat.

2) Slice 1 lb boneless skinless chicken breasts in half horizontally to form thin fillets. Season
with 1/4 tsp salt and 1/4 tsp pepper.

3) Coat bottom of skillet with 2 tbsp vegetable oil. Add chicken and cook until browned and cooked through, 2-3 minutes per side.

4) In a medium bowl, prepare sauce by whisking together juice of 1 lemon, 4 tbsp yogurt, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1/2 tsp cumin.

5) Wash and dry 1 pkg baby spinach and 1 small bunch cilantro. Add spinach to bowl with sauce. Shave cilantro leaves off the stems; discard the stems and mince the leaves. Add to bowl.

6) Wash 1 pint (small pkg) grape tomatoes, halve, and add to bowl.

7) Remove husks and silks from 1 ear corn. Stand vertically in the center of a bowl and slice kernels off the cob. Add to bowl with other ingredients.

8) Grate 1 cup cheddar cheese and add to bowl. Slice chicken into thin strips and add to bowl.

9) Toss ingredients until well combined.

10) Place 4 large flour or corn tortillas on a flat surface. Divide chicken and veggie mixture between them. Roll up tightly and place seam side down in the skillet.

11) Heat on medium heat until golden brown, 2-3 minutes per side.

12) Serve wraps with salsa on the side.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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