Life with an almost 5 month old is hectic and fun. Although my academic year job is done, the work doesn’t really end. Summer is research work time, and that is a little harder to do this summer with my little peanut at home with me. Thus, blogging has taken a back seat around here.
The good news is, we’re still eating over here, so I am still cooking. It’s just taking me a lot longer to post. Since I have less time available to cook during the day, I have been working on some great summer meals – light, quick and perfect for this time of year.
Chicken Parmesan is typically a really heavy dish and I wanted to lighten up the taste. I went for shredded chicken, and caramelized tomatoes, which was the perfect combination.
Pulled Chicken Parmesan Wraps
- 12-14oz cooked, shredded chicken (I used canned)
- 1 C tomato sauce
- 1 tsp. basil, divided
- 1 tsp. oregano
- 1/4 tsp. minced garlic
- 1/4 tsp. minced onion
- 4 whole wheat flour tortillas
- 1/4 C Parmesan cheese
- 1 C cherry tomatoes, halved
- 1 tsp. olive oil
Combine shredded chicken with 3/4 tsp. basil, 1 tsp. oregano, 1/4 tsps each garlic and onion in a large microwave safe bowl.
Stir in tomato sauce.
Heat for 3-5 minutes in a microwave oven to warm the chicken throughout.
Meanwhile, sauté the cherry tomatoes in olive oil in a skillet over medium heat until softened and caramelized.
Fill a tortilla with 1/4 of the chicken filling, top with 1/4 of the Parmesan cheese.
Roll up and top with cherry tomatoes.
Serve warm and enjoy.
Makes 4 tortillas.