Description
These wraps are the perfect balance of carbs, veggies, proteins and fats. Best part? There’s craft beer in the marinade and dressing!
Ingredients
- FOR THE MARINADE:
- ½ cups Wit Beer (Wheat/Belgian Beer)
- ¼ cups Fresh Orange Juice
- 1 teaspoon Orange Zest
- 2 Tablespoons Apple Cider Vinegar, Raw
- 2 cloves Garlic, Finely Chopped
- ½ teaspoons Salt
- ½ teaspoons Freshly Ground Black Pepper
- 2 whole Boneless, Skinless Organic Chicken Breasts
- ¼ cups Extra Virgin Olive Oil
- FOR THE WRAPS:
- ¾ cups Finely Sliced Cucumber
- ½ cups Diced Tomato
- ½ cups Canned Artichoke Hearts, Quartered Then Halved
- ½ cups Canned Roasted Red Peppers, Sliced
- ⅓ cups Pitted Kalamata Olives, Sliced
- Parchment Paper For Wrapping (optional)
- 4 Large, Sprouted Grain Tortillas
- 2 cups Baby Arugula
- 1 ounce, weight Young Goat Cheese (Chevre)
Preparation
Note the chicken requires a minimum of 2 hours marinating time.
In a saucepan over medium heat, add the beer and cook until reduced by half, about 20-30 minutes. Add the juice, zest, vinegar, garlic, salt, and pepper. Remove from heat and divide the mixture in two.
Cut each chicken breast lengthwise, parallel to the cutting board to make four thin chicken breasts. Place them in a gallon-sized zip-lock bag and add half of the orange beer mixture. Seal the bag, place in the refrigerator, and marinate the chicken for 2-24 hours.
Add the other half of the orange beer mixture to a blender, and turn on low, adding the olive oil slowly through the hole in the lid of the blender until well mixed. Reserve.
Once the chicken is done marinating, cook in a skillet or grill over medium-high heat for 2-3 minutes per side, or until done. Cut into strips, and reserve.
Add the cucumber, tomato, artichokes, red peppers, and olives to a bowl, and add ¼ cup of the dressing. Mix well.
Cut four large squares of parchment paper, and lay a tortilla on each. Divide amongst the tortillas, the arugula, vegetable mixture (using a slotted spoon), chicken, and cheese. Wrap up the tortillas, then wrap the parchment around them, twisting the ends to secure. Cut in half and serve!
Notes:
1. You can use toothpicks to secure the wraps instead of parchment paper.
2. The remainder of the dressing can be used for other salads!
