Grilled Chicken, Zucchini, and Roasted Pepper Wraps: A Savory, Flavorful Delight
When it comes to preparing a meal that’s both refreshing and fulfilling, Grilled Chicken, Zucchini, and Roasted Pepper Wraps truly hit the mark. This recipe combines succulent rosemary-marinated grilled chicken with fresh grilled zucchini and tangy roasted peppers, all wrapped up in a warm tortilla and topped with a luscious cream cheese and mustard sauce. Perfect for a lunch or as a quick snack, these wraps are versatile enough to please a crowd at a summer gathering or serve as a satisfying meal for a busy weeknight.
If youβre looking to switch up the usual mozzarella cheese, you can also try substituting it with provolone cheese to add a sharp, savory note that beautifully complements the other ingredients. Whether you slice them into quarters for appetizers or serve them as full wraps, theyβre sure to be a hit!
Recipe Overview
| Category | Lunch/Snacks |
|---|---|
| Total Time | 45 minutes |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings | 4 |
| Yield | N/A |
| Rating | βοΈβοΈβοΈβοΈβοΈ (5/5 stars) |
| Review Count | 3 reviews |
Ingredients
| Ingredient | Quantity |
|---|---|
| Tortillas | 4 |
| Olive oil | 2 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Sugar | 1 teaspoon |
| Garlic (minced) | 1 clove |
| Fresh rosemary (chopped) | 1 tablespoon |
| Chicken breasts | 4 pieces |
| Zucchini | 2 medium-sized |
| Pickled sweet peppers | 1/4 cup |
| Fresh basil leaves | 4-6 leaves |
| Fresh mozzarella cheese (sliced) | 4 ounces |
| Cream cheese | 4 ounces |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 619.2 kcal |
| Fat | 35.2 grams |
| Saturated Fat | 14.2 grams |
| Cholesterol | 100 mg |
| Sodium | 758.3 mg |
| Carbohydrates | 44.6 grams |
| Fiber | 2.9 grams |
| Sugar | 3.5 grams |
| Protein | 30.7 grams |
Step-by-Step Instructions
-
Prepare the Marinade
In a small bowl, combine the olive oil, fresh lemon juice, minced garlic, chopped fresh rosemary, sugar, salt, and pepper. Stir well until the mixture is evenly blended. -
Marinate the Chicken and Zucchini
Slice the zucchini into thin rounds or strips. Add the chicken breasts and zucchini to the marinade and toss to coat evenly. Let this sit for 30 minutes to absorb all the flavors. -
Prepare the Creamy Mustard Cheese Spread
While the chicken and zucchini are marinating, mix together the cream cheese and Honey Dijon mustard in a small bowl until smooth. Set this aside for later use. -
Grill the Chicken
Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill, ensuring the grill grates are well-oiled. Grill for 20-25 minutes, turning occasionally until the chicken is cooked through and the juices run clear. Once done, remove from the grill, cover with foil, and let it rest for about 10-15 minutes. -
Grill the Zucchini
Place the marinated zucchini slices on the grill, cooking for 4-5 minutes on each side, or until they are nicely browned and tender. -
Warm the Tortillas
Wrap the tortillas in foil and place them on the grill for just a couple of minutes to warm them through. You can also warm them in the oven if preferred. -
Assemble the Wraps
Once the tortillas are warm, spread a thin layer of the cream cheese mixture on each tortilla. Top with 1 ounce of fresh mozzarella cheese and a few fresh basil leaves. -
Slice the Chicken and Assemble the Wrap
Slice the rested chicken breasts into thin strips. Lay a portion of sliced chicken on top of the mozzarella cheese, followed by the grilled zucchini, pickled sweet peppers, and more fresh basil leaves. -
Roll the Wraps
Carefully roll each tortilla into a tight wrap. Slice each wrap into quarters for easy serving, especially if youβre preparing them as appetizers. -
Serve and Enjoy
Serve immediately for a delicious and satisfying meal, or store in the fridge for a quick lunch option throughout the week.
Tips for Success
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Grill Temperature: Make sure the grill is preheated properly before placing the chicken on it. This helps sear the meat and retain its juices.
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Zucchini Prep: If you prefer softer zucchini, grill it for a longer time. Alternatively, for a firmer bite, grill for a shorter time.
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Cheese Variations: As mentioned, feel free to swap the mozzarella with provolone cheese for a sharper, more tangy flavor. Goat cheese or cheddar could also work well depending on your preference.
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Wrap Alternatives: If you’re aiming for a low-carb option, try using lettuce leaves in place of tortillas for a light, fresh wrap.
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Leftovers: These wraps can be stored in an airtight container for up to 2 days in the refrigerator. They make a great meal prep idea for busy workdays or post-gym snacks.
This Chicken with Zucchini and Roasted Pepper Wraps recipe brings together the delightful flavors of summer in one wrap, making it the perfect addition to your lunch rotation. With its tender grilled chicken, smoky zucchini, and tangy mustard cream cheese sauce, every bite offers a delicious blend of textures and tastes. Whether enjoyed on its own or shared as appetizers, this recipe is sure to become a household favorite.
Additional Notes
These wraps are incredibly versatile and can be made using different vegetables or proteins. Swap out the chicken breast for turkey, or substitute the zucchini for other summer vegetables like bell peppers or eggplant for a different twist. Grilled shrimp or steak would also pair beautifully with the creamy mustard cheese sauce for those looking to experiment.
For a vegan version, replace the chicken with tofu or tempeh, and use vegan cream cheese and dairy-free mozzarella for a fully plant-based meal. This recipe also works wonderfully as a meal prep dish, especially when you want to get ahead of your weekly meals and ensure that your lunch is both healthy and convenient.
Enjoy making this savory wrap today, and don’t forget to leave a review to share your experience!
