Chicken With Zucchini and Roasted Pepper Wraps |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Grilled rosemary breast of chicken with grilled zucchini and roasted pepper wrap with a creamy mustard cheese. You can slice each wrap into quarters and serve as an appetizer.I`ve made these with provolone cheese in place of mozzarella cheese for more sharpness. Ingredients:
4 tortillas |
2 tablespoons olive oil |
2 teaspoons fresh lemon juice |
1 teaspoon sugar |
1 garlic, minced fine |
1 sprig fresh rosemary, diced |
salt and pepper (to season) |
2 chicken breasts |
1 small zucchini, sliced lenghtwise into 4 |
4 slices pickled sweet peppers |
4 basil leaves, chiffonade |
4 ounces fresh mozzarella cheese |
4 ounces cream cheese, softened |
2 tablespoons honey dijon mustard |
Directions:
1. Mix together olive oil, lemon juice, garlic, rosemary, sugar, salt and pepper.
2. Add chicken breast and zucchini to olive to marinade and marinade for 30 minutes.
3. Meanwhile mix Honey Dijon and cream cheese together.
4. Set aside.
5. Place chicken on a hot well seasoned (OILED) grill cook for 20 25 minutes till juices run clear.
6. Cover with foil and let sit for 10-15 minutes.
7. Grill zucchini till browned on both sides.
8. About 4-5 minutes.
9. Wrap tortillas in foil and heat on grill just to warm.
10. On each warmed tortilla spread 1/4 cream cheese mixture on each.
11. Lay 1 ounce fresh mozzarella on the cream cheese mixture.
12. Follow with 1/4 basil leaves.
13. Slice cooked chicken into thin slices.
14. Lay 1/4 chicken on the cheese follow with basil, peppers and zucchini.
15. Roll each tortilla a up and enjoy.
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