Ingredients
- 12 each 8" Smart Hearty Grains Tortilla (47087)
- 6 cup Farro, cooked
- 12 oz. Snap Peas, sliced
- 12 oz. Red Bell Pepper, medium dice
- 12 oz. Cucumber, medium dice
- 2 1/4 cup Herb Dressing see related recipe
- As needed Kosher Salt
- As needed Black Pepper
- 2 1/4 lb. Grilled Chicken see related recipe
Directions
- To prepare the grain salad, add farro, snap peas, red bell peppers, cucumbers and Herb Dressing into a mixing bowl. Mix until combined.
- Season with salt and pepper to taste and reserve cold for service.
- To prepare one wrap, add 1 cup of the grain salad mixture to the tortilla, and add 3 oz. of the Grilled Chicken slices. Roll tortilla into a wrap.
Ingredients- 1 1/2 cup Greek Yogurt
- 3 oz. Extra Virgin Olive Oil
- 1 Tbsp. Kosher Salt
- 1 1/2 tsp. Black Pepper
- 3 Tbsp. Red Wine Vinegar
- 1 Tbsp. Fresh Thyme, leaves
- 1 Tbsp. Fresh Rosemary
- 3 Tbsp. Scallion, sliced
- 1 1/2 tsp. Garlic, peeled, minced
Directions
- In a mixing bowl, add all ingredients. Stir until combined.
- Reserve cold for service.
Ingredients- 1/4 cup Lemon Juice
- 1/4 cup Extra Virgin Olive Oil
- 2 tsp. Kosher Salt
- 1 tsp. Black Pepper
- 1 Tbsp. Garlic, peeled, minced
- 2 Tbsp. Fresh Parsley, chopped
- 2 1/4 lb. Chicken, breast, boneless, skinless
Directions
- In mixing bowl, add lemon juice, olive oil, salt and pepper, garlic and fresh parsley together. Whisk until combined.
- Coat chicken breasts with marinade and let sit under refrigeration for 4 hours to overnight.
- Grill chicken breast until internal temperature of 165°F. Let the chicken rest for 5 minutes. Slice and reserve cold until use.
