Chicken With Zucchini and Roasted Pepper Wraps

"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."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
45mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Mix together olive oil, lemon juice, garlic, rosemary, sugar, salt and pepper.
  • Add chicken breast and zucchini to olive to marinade and marinade for 30 minutes.
  • Meanwhile mix Honey Dijon and cream cheese together.
  • Set aside.
  • Place chicken on a hot well seasoned (OILED) grill cook for 20 25 minutes till juices run clear.
  • Cover with foil and let sit for 10-15 minutes.
  • Grill zucchini till browned on both sides.
  • About 4-5 minutes.
  • Wrap tortillas in foil and heat on grill just to warm.
  • On each warmed tortilla spread 1/4 cream cheese mixture on each.
  • Lay 1 ounce fresh mozzarella on the cream cheese mixture.
  • Follow with 1/4 basil leaves.
  • Slice cooked chicken into thin slices.
  • Lay 1/4 chicken on the cheese follow with basil, peppers and zucchini.
  • Roll each tortilla a up and enjoy.

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Reviews

  1. Yum!!! I used these for a romantic trip to the park. I kept them slightly chilled and wow, DH and I both adored them. We served them with a Savignon Blanc and there were perfect. I used Low Fat Cream cheese and 2% mozzarella and a mix of sweet red and yellow peppers = Fantastic!
     
  2. I'm going to make this for my staff at work. The flavors work great together.
     
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