- Prep Time: 1 minutes
- Cook Time: 15 minutes
I was fortunate enough on a busy day today to have a cooked chicken breast in the fridge waiting to be used (it is soooo handy if you bake up a few at a time to use! Just remember to use them within 3 days...), plus I had some fresh prosciutto that we picked up from the Italian market yesterday, so we had to have this little gem.
Super yummy with the balsamic vinegar drizzled on the top before eating!!!
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- whole grain wrap - 1
- cooked chicken breast - 4 oz (approx 1/2 small breast)
- prosciutto - very thinly slices - a couple of pieces
- arugula - 3/4 cp
- lite ricotta cheese - 1/4 cp
- dried oregano - 1/2 tsp
- organic honey - 1/ tsp
- olive oil - 1 tsp
- cherry tomatoes - 3/4 cp, diced or halved
- sea salt & cracked black pepper
- balsamic vinegar - drizzle before serving
- Preheat the oven to 375F
- Mix together ricotta, oregano, honey and oil in a bowl; use to evenly dollop or spread over your wrap
- Using a cooked chicken breast (you can always have these made in advance in the freezer for quick lunches), slice it thin and sprinkle over the cheese, followed by the prosciutto.
- Evenly spread the arugula and tomatoes over the top.
- Sprinkle with salt and pepper and bake until the arugula is wilting and the edges of the wrap are browning.
- Remove from the oven, drizzle with balsamic vinegar and serve.
(Green = 2, Red = 2, Yellow = 1, 1 tsp = evoo)
I am including the container values for my own reference (and anyone else wanting to do this)... but keep in mind, these are my recipes and not provided by or approved by or associated with, or anything else 'with', the 21 Day Fix. In fact, it may be a little generous at times, or ingredients may be different based on what we like to eat. It's meant to be a guide.