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Roasted Chicken Wrap
Ingredients:
3 large boneless chicken breast halves, skinned
3 cloves garlic, peeled
1/2 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon sugar
2 teaspoons cumin
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2 tablespoons olive oil
1 medium white or yellow onion, sliced into rings
1/2 red bell pepper, sliced lengthwise
1/2 green bell pepper, sliced lengthwise
1 tablespoon fresh oregano leaves or 2 teaspoons dried
6 – 10-inch tortillas, warmed in aluminum foil in oven
Directions: Preheat oven to 375°F.

In a blender or food processor, combine garlic cloves, vinegar, olive oil, sugar and cumin until smooth.

Dip chicken breasts into vinegar mixture; save remaining mixture in refrigerator. Place breasts into a baking pan and bake uncovered, 30 minutes.

Turn breasts over and baste topsides with vinegar mixture; return to oven for another 30 minutes; basting occasionally with vinegar mixture. When chicken is done, cut into strips and keep warm until ready to serve. (If you prefer to shred the chicken with a fork, bake 15 minutes longer).

Meanwhile, heat olive oil in a large skillet over medium heat; add onions, pepper strips and oregano. Cook about 15 minutes until onions and peppers are limp and tender, stirring often.

Divide onions and peppers equally among warm tortillas and top with chicken mixture; wrap. Serve immediately. Garnish with sour cream, salsa or guacamole, if desired.
Servings: 6
Calories/Serving: 265
Nutrition: : Each serving provides approximately: 265 calories, 10 g protein, 26 g carbohydrates, 1 g fiber, 14 g fat (2 g saturated), 18 mg cholesterol, 10 mcg folate, 2 mg iron, 178 mg sodium.
Source: Wheat Foods Council
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