My lunch meals have been getting a little mundane. I’ve gotten my meal-preps into a well-oiled machine that mostly remains the same week after week – which means I basically already know what’s for lunch on the Wednesday two weeks from now.
My meals have always been a little boring because A) I’m very picky- it’s hard enough making sure that you eat the right foods but then I must also contend with not liking half the food on that list (insert avocado and peanut butter here). And B) I’m a sucker for routine. Once I got my meal prep down and the order in which each food is cooked, there hasn’t been any going back.
But today I needed something a little different before my taste-buds decide to pass out from boredom. So staying in character, I chose to add a little excitement to a weekly stable.
By changing up the way I cook the chicken in my wrap, it really added some life back into this tasty dish.
Sesame seeds not only add a great crunch to the chicken, but amass a huge amount of health benefits due to the amount of nutrients like Vitamin B1, natural oils, zinc and dietary fiber. (Read this)
- For the Chicken
- 2 Chicken breasts (cut into strips)
- 1tsp Bbq spice
- 1tsp Garlic & herb spice
- 1tsp Coconut Oil
- For the chicken crust
- 3Tbsp Low-fat, low-sodium Bbq sauce
- 2tsp sesame seeds
- 1tsp thyme
- ¼tsp Apple Cider Vinegar
- For the wrap filling
- 1 medium carrot
- ½ bell pepper (I used green, but red works just as well)
- A few lettuce leaves
- A sprinkle of Parmesan cheese
- In hindsight, I may have added some hummus or guacamole if I enjoyed either one (Did I mention that I’m picky?)
- 2-3 brown, wholewheat tortillas
- In a bowl, add all your chicken strips and then add the spices and coconut oil and mix until all the chicken pieces are well-seasoned. Spray a baking grill with some cooking spray and bake at 180⁰C for about 10 minutes.
- While that bakes, slice up your bell pepper into small cubes or thin strips and wash your lettuce.
- As soon as your chicken is done, add all the crust ingredients onto a pan and combine well. Let it simmer for 2 minutes then add the baked chicken strips and mix well until each strip is well coated.
- Remove from the stove top once each chicken piece is coated.
- Fill your tortilla with lettuce, carrots, bell peppers, a few chicken strips and a sprinkle of parmesan cheese. As mentioned before, you can add a dollop of hummus or guacamole to the wrap as well.
- Serve immediately and enjoy!
- *Skip the tortilla and have the chicken with just the lettuce for a healthy low-carb alternative.