Thursday, June 18, 2015

Pulled Chicken Parmesan Wraps

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. 

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