Chicken Marinara Wraps
510 Cal, 54g Carb, 19g Fat, 38g Protein
Servings
12servings
Servings
12servings
Ingredients
  • 1.5 – 2lbs Chicken thighs
  • 1/2 – 2tsp Salt, Pepper, Italian seasoning, Cumin, Garlic powder, Red pepper, CayenneAdd measurement of each seasoning
  • 3.5cup Marinara sauce1 Kirkland Marinara Sauce Jar
  • 1212″ Burrito tortillasOr use any kind of flat bread wraps
  • 4-6cup Shredded mozzarella cheeseOPTIONAL: Additional marinara sauce for dipping
Instructions
  1. Season chicken in a bowl.
  2. Sous vide chicken + marinara sauce at 160F for 1-1.5 hours and then shred. Note: If no sous vide, cook/dice/shred chicken however you want, then mix with marinara sauce in a large bowl.
  3. Strain any excess water/liquid after cooking. When chicken/marinara sauce is mixed in a bowl, consider skimming the top layer of liquid to reduce water content.
  4. (Optional) Warm up tortillas to room temperature or warm to the touch. To prepare the tortillas to be flexible for folding, roll a tortilla into a cylinder shape. Unroll the tortilla, rotate it 90 degrees, and then roll it into a cylinder again. Repeat as needed.
  5. Fill a tortilla with ½-⅓ cup cheese, about ½ a cup of the chicken mixture.
  6. Fold left/right sides inward. Carefully fold the top/bottom sides over to the middle. Be careful not to tear the tortilla at the corners.
  7. Place wrap on a nonstick skillet with folded side down. Sear wraps on a skillet for 1.5-2 minutes on low/medium heat, then flip and sear another 1.5-2 minutes. OPTIONAL: Instead, use a panini press until tortillas are golden brown.
  8. (Optional) Serve with extra marinara dipping sauce on the side.
  9. Seal extra wraps in foil and place in freezer after it cools. You may thaw in the fridge for 1-2 days prior to eating. You can reheat in an oven, toaster oven, or microwave. For microwaves, heat the wrap for 1-2 minutes, cut it in half, flip the insides to the outside edge of the plate. Heat for another 1 minute.
Recipe Notes
  • They key here is to reduce the moisture content by straining/skimming out excess water and by searing the wraps.
  • You can use about 7 chicken breasts about 4 oz each instead of chicken thighs.
  • The tortillas contribute to about half the calories of each wrap. For low calorie options, find a lower calorie wrap/tortilla.
  • For the cheese lovers, use 6 cups of shredded mozzarella cheese and ½ cup of cheese per wrap.
  • For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking.