Protein-Packed Southwestern Chicken Wrap

BY Olivia Hayo
September 24, 2018

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Photography by Olivia Hayo for Edible San Diego

This simple wrap is a great way to use up leftovers

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It packs a protein punch and you can kick up the antioxidant power and boost energy with fresh bell peppers and avocado, which will help you absorb essential fat-soluble vitamins. Recipe by Anne Guthrie, Bastyr University California nutrition student.

Ingredients

Serves 1

1 ½ ounces cooked, shredded chicken
¼ cup cooked brown rice
¼ cup canned or cooked black beans
½ bell pepper, sliced
¼ avocado, diced or sliced
1 medium whole wheat tortilla

Instructions

Use leftover chicken or prepare a whole chicken by brushing a small fryer with olive oil and roasting with ½ cup white wine or water in a 325° oven for 2 ½ hours, or until the internal temperature reaches 165°.
Shred the meat with a fork and store in the fridge until needed.
Give your wrap an extra kick by seasoning the chicken with jalapeño peppers, garlic, and onion. Alternatively, you can use chili powder, cayenne pepper, garlic powder, and onion powder.
Wrap chicken, rice, beans, bell pepper, and avocado in a tortilla and roll it up like a burrito and enjoy!

Olivia Hayo

Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.