Chicken Wrap with Vegetables – Wrap

Hello Dear Friends,

I hardly had time to breathe this week. Whenever I was at the computer to share a recipe, another job intervened and distracted me. Last night was not officially over, when I went to bed, it was showing 06:00 in the morning. As I started the day early in the morning, I was officially dizzy. Fortunately, while I was cooking, my mood broke down a bit, and the world became beautiful again after a delicious dinner :) Now I am sipping my medium coffee and telling you my troubles.

Tomorrow is the street market again. As I do before every Sunday, I evaluated the leftover vegetables one by one and started the operation to make room in the refrigerator. As a result of this attempt, we had delicious homemade wraps :)

This recipe makes 3 chicken wraps. For 2 people, 1,5 rolls are just right. You can also prepare these vegetable sauteed wraps with different meats. By the way, the meatballs are also excellent.

Love…

Ingredients for Vegetable Chicken Wrap – Wrap Recipe

• 3 pieces boneless chicken thigh
• 1 tablespoons soy sauce
• 3 tablespoon of olive oil
• rosemary
• salt
• black pepper

For sautéed vegetables

• 1 medium zucchini
• 1 medium carrot
• 1 red bell pepper
• 2 sweet green peppers or 1 green pepper
• 1 medium onion
• 1 cloves of garlic
• 4 tablespoon of olive oil
• 1 tablespoons of vinegar
• salt

Vegetable Chicken Wrap – Wrap Recipe How to Make?

1. For the vegetable saute, cut the zucchini into 4 parts. With the help of a knife, remove the seeds and chop julienne as in the photo. Peel the carrot and cut into zucchini-sized pieces.
2. Remove the seeds from the red and green peppers and chop them just like carrots. Cut the onion in half and slice thinly into half moons.
3. Put the onions and carrots in the pan. Start sautéing by adding olive oil to it. As the onions turn colour, add the vinegar and continue sautéing until they are lightly browned.
4. Add the peppers on the carrots and saute for a minute.
5. Finally, add the zucchini and finely chopped garlic and sauté for another 4-5 minutes. When the vegetables are soft, transfer from the pan to the plate.
6. Slice the chicken into finger thickness. Mix it with salt, pepper and rosemary and put it in the pan with olive oil.
7. Cook over medium heat, stirring, until it turns brown. Add the onion sauce on it and sauté for 3 more minutes and turn off the stove.
8. Take the lavash bread on the counter and spread about a third of the vegetable sauté you prepared in the middle. Spread one-third of the chicken you prepared on the vegetables.
9. Fold the lavash inwards from the right and left as much as a finger and start to roll from the exposed end. Divide the roll you prepared into 2 parts and place it on the serving plate.
10. Do the same with other wraps, serve with salad or french fries.