Due to the large amounts of rain we are receiving in Saskatoon I was able to take the day off from work and felt that I needed to make something cooking blog worthy for lunch since I had the time. I hadn’t made a grilled wrap for quite some time but there were plenty of good leftovers in the fridge that would work well in a grilled wrap, so it was the perfect opportunity.
Roasted Corn & Chicken Grilled Wrap
- Yellow Pepper (or whatever colour you have)
- 1 Tbsp Barbecue Sauce
- 1 Tsp Soya Sauce
- Salt & Pepper to taste
- Shredded Cheese
These are really easy to make, especially since I am just using leftovers. Put the peppers and corn into a frying pan first at medium-high heat and cook them for about 5-8 minutes, then add the rice, chicken, barbecue and soya sauce and cook anywhere from 5-10 minutes. Once you have all this cooked you can spread whatever sauce you’d like onto the tortilla, I chose to use a little bit of a garlic spread. Make sure you butter one side of the tortilla and then pile the food in!
The great thing about grilling the wrap, is how you can put lots of filling inside and not have to worry about it falling apart because it gets nice and crispy once it’s grilled. I had some leftover filling, which made a nice little side for the wrap. Having some salsa or ranch (or whatever you like to dip food in) on the side also makes a nice addition to the wrap.