Summery Chicken Wraps
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Place sweet potatoes, mushrooms, garlic, chicken broth, rosemary, salt and pepper in a stock pot and cover. Cook over medium heat until sweet potatoes are done, about half an hour. Stir in vinegar and chicken until thoroughly combined. Spoon the mixture evenly into the tortillas and wrap firmly in aluminum foil. Freeze unused wraps for later.
If you have a cheese lover, sprinkle parmesan or shredded mozzarella on top of the mixture immediately before wrapping up the tortilla.
- 400 ml shredded cooked chicken
- 1 kg sweet potatoes, peeled and cubed
- 250 g mushrooms, thinly sliced
- 4 cloves garlic, peeled
- 250 ml chicken broth
- 10 ml chopped fresh rosemary
- 5 ml salt
- 3 ml ground pepper
- 20 ml vinegar
- 6 whole wheat tortillas
