Oh, the good old days. For me, at least for now, "the good old days" refers to being a freshman in college. I had awesome roommates, awesome classes and an all-you-can-eat meal ticket combined with a non-existent fear of the Freshman Fifteen (which is, of course, how I came by those pounds eventually). Not an insignificant highlight of each week was Chicken Wrap Tuesdays. At lunch time, the Commons, our all-you-can-eat buffet provider, served chicken wraps. And they were so. very. good. It didn't matter that you had to stand in line for forty-five minutes to get one. So the roomies and friends and I all met up for lunch on Tuesdays so we could all enjoy the wonder that is a chicken wrap together.
Even before I attended the University of Portland, the legend of the Chicken Wrap had reached my ear. The summer before I started my friends, Jenny and Mia, brought home the chicken wrap deliciousness and gave me my first taste. I've been hooked ever since.
Fast forward x amount of years later and I no longer have a free pass to Chicken Wrap Tuesdays. No worries, though, I have found the perfect recipe for making them at home:
Chicken Wraps
- Mission's Garden Spinach Herb Wraps
- Rice (fully prepared)
- Chicken breasts
- Romain lettuce
- Tomatoes, diced, if desired
- Olives, sliced, if desired
- Ranch dressing
Cook your rice as directed. Dice the chicken breasts and cook them over medium heat. Once they are fully cooked, drain any excess juices and return to stove. Still over medium heat, add 3 tablespoons of olive oil as well as garlic salt and any other chicken seasonings you desire. Grill the chicken pieces until they have nice, crispy edges (do not overcook).
Microwave each wrap individually (so they don't stick together) for about 10 seconds. Place open on a plate and add 2/3 cup rice, bits of lettuce, chicken pieces and tomatoes and olives, if desired. Drizzle with ranch dressing. Close up and enjoy!
