Messy Zesty Dairy&Gluten-Free Chicken Wraps
I used to make chicken sandwiches, but now I’m all about that gluten-free healthy life, so I transformed a high-calorie, sugary recipe wrapped in bread, to one that’s good for me.
Messy Zesty Chicken Wraps
- 3 large chicken breasts
- Red bell pepper, cored, and sliced into strips
- Green leaf lettuce, washed
- 1/3 cup chopped walnuts or pecans
- 3 Fuji apples, peeled and diced
For the marinade:
- ½ cup dark sweet pitted cherries (you can find them in the frozen section if out of season)
- 2 T lime juice
- 1 tablespoon chopped fresh garlic
- 1 T maple syrup
- ¼ teaspoon dried red chilies
- 4 teaspoons sriracha sauce
- ½ bunch cilantro, washed
For the cilantro-lime sauce:
- 2/3 cup light vegan mayo
- 1 T maple syrup
- ½ bunch cilantro, washed
- 2 T lime juice
- 3 T sriracha sauce
Add all the ingredients for the marinade in a food processor, and pour into a large plastic bag. Add the chicken to the bag, zip up, coat the chicken in the marinade, and chill in the refrigerator for 24 hours. Forty-five minutes prior to when you want to eat, preheat the oven to 350 degrees. Remove the chicken with sauce from the refrigerator and pour into a large glass baking pan and bake for 35 minutes. While the chicken is cooking, put all of the cilantro-lime sauce ingredients into a food processor until creamy. Pour the sauce into a small bowl.
When chicken is done cooking, slice chicken into thin strips. Place a piece of lettuce on a plate, add a few pieces of chicken, and a few strips of red bell pepper, some nuts and apple pieces. Add a dollop of the cilantro-lime sauce. Repeat this process so that each plate will have several rolls of chicken with bell peppers. Serve with iced tea, and lots of napkins.
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