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.

Want to learn more about nutrition? Go to www.thehighfivediet.com 

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