Yield: 4 Wraps
If you have diabetes, you may often feel like your favorite foods are off limits. Comfort foods such as chicken parm sandwiches may seem like a thing of the past, but they don’t have to be. By making a few simple adjustments, you can swap out the refined carbohydrates and fried chicken for a delicious option that won’t spike your blood sugar. By using Flatout flatbread in replacement of a sub, you can up your fiber and whole grain intake to help promote steady blood sugar levels. Combining this along with the lean protein from the chicken will help to keep you satisfied for hours without all of the calories and fat of the traditional option.
Originally published by Two Healthy Kitchens. Shared with permission.
These Easy Chicken Parmesan Wraps are a super-fast 15-minute meal! There are lots of make-ahead options, and you can even make them completely ahead. Bonus: they’re freezable, too! Perfect for grab-n-go eating on the run! All the cheesy, saucy, comforting flavors of your favorite chicken parmesan casserole … yet so quick and simple!
One of the very best parts of all is the crispy, seared Flatout! It creates a wonderfully toasty flavor and a crunchy exterior that’s a perfect counterpoint to the soft, gooey, melty chicken and cheese filling. Plus, when you sear these, they magically seal closed, so the warm, cheesy filling doesn’t come cascading out all over your lap as you scarf lunch at your desk, or all over the back of your minivan as your son wolfs one down on the way to lacrosse practice. Perfect!
Easy Chicken Parmesan Wraps
- 3 cups roughly shredded, cooked boneless, skinless chicken breasts (see note)
- 1 ½ teaspoons Italian seasoning (make sure yours is a salt-free blend)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 cup your favorite marinara sauce
- ¼ cup finely chopped fresh basil
- 4 Flatout® Flatbreads
- 1 cup shredded, reduced-fat Italian cheese blend
- Additional marinara sauce, warmed for dipping, if desired
1) Place shredded chicken in a medium bowl. Add Italian seasoning, salt, and black pepper, and stir well to combine.
2) Add marinara sauce and basil to chicken mixture, and stir to combine again.
3) Optional: If you want your filling piping hot, you can microwave the chicken mixture at this point for about 60-90 seconds. (Even if you choose to skip this, your filling should still be pleasantly heated after the wraps are seared in the skillet in step 7. If you are prepping these as make-aheads, skip this optional step.)
4) Lay 1 Flatout flatbread on work surface, and sprinkle ¼ cup of cheese down the center, leaving a large border all around the cheese. Spread ¼ of the chicken mixture (about a heaping ½ cup) on top of the cheese.
5) Fold short ends of Flatout inward toward middle, and then fold long sides of Flatout inward toward middle, making a closed wrap.
6) Repeat with the remaining 3 Flatout flatbreads, dividing the remaining cheese and the remaining chicken mixture evenly among them.
7) Preheat a dry nonstick skillet over medium heat. Once preheated, add the wraps and cook on the first side until golden brown, about 1 ½ – 2 minutes. Flip wraps and cook on second side until golden, about another 1 1/2 minutes.
8) Serve with additional marinara sauce for dipping.
Chicken: Nearly any boneless, skinless chicken breasts will work in this recipe, as long as they’re not overly flavorful from spices or marinades. Store-bought rotisserie chicken is a quick and easy option, or you can plan on cooking a couple of extra chicken breasts whenever you’re making chicken, so you have extra cooked chicken for this recipe without the extra work.
- You can mix together the chicken filling up to a day ahead (although it’s best to wait until the last minute to chop and stir in the basil). Store the filling, covered, in the refrigerator until continuing.
- You can also go further in the process and add the prepared chicken mixture and the cheese to the Flatout flatbreads, and then fold the wraps and store, individually wrapped in the refrigerator, for about a day before searing and serving.
- Lastly, you can make these entirely, including searing them in the skillet, and then store them individually in the refrigerator (for up to about 2 days) or the freezer (for a couple of months). Briefly reheat in the microwave before serving.
(Recipe makes 4 servings, analysis based on 1 serving)