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Lemon Pepper Chicken Wrap




Source of Recipe


Posted by Linda Roth


Recipe Link: Recipe Goldmine

List of Ingredients




1 (3 lb.) whole chicken
1/2 lemon, quartered
Handful fresh parsley
2 basil leaves
Fresh cracked pepper
Salt
Pinch of chili powder
4 (12-inch) flour spinach tortillas, warmed
1/4 C. red onions, finely diced
1 Anaheim chile pepper
1/4 C. cilantro, finely diced
1/4 C. jicama, finely diced
1/2 C. celery, finely diced
1/2 C. tomatoes, finely diced
2 T. virgin olive oil
1 tsp. cumin
Salt and pepper to taste

Recipe



Place the lemon, parsley, and basil leaves inside the chicken. Rub the outside of the chicken with cracked pepper, salt and chili powder. Roast the chicken in an uncovered, shallow baking pan for 25-30 minutes at 400ºF. When the chicken has been cooked to desired doneness, remove the meat from the bones and chill for approximately one hour in the refrigerator in a covered dish.

Roast the Anaheim chile pepper and then place in an airtight container for 10 minutes.

Remove everything except the flesh of the pepper and dice finely. Place the diced pepper in a mixing bowl, add the chilled chicken and all remaining ingredients and mix together gently.

Spoon the chicken-vegetable mixture onto one side of each warmed tortilla, roll up, and serve.