Chicken Wrap with Vegetables

Mayte Rueda
This chicken wrap with vegetables is a very healthy option for a complete meal; moreover, it is easy to prepare and a delicious dish. Best of all, it can be made any day of the week and enjoyed with family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons lime juice, for the vinaigrette
  • 1 tablespoon salt, for the vinaigrette
  • 1/4 tablespoons pepper, for the vinaigrette
  • 1 teaspoon oregano, for the vinaigrette
  • 1/4 cups olive oil, for the vinaigrette
  • 1 cup carrot, julienned
  • 1 cup pumpkin, sliced
  • 1/2 cups green bell pepper, julienned
  • 1/2 cups red bell pepper, julienned
  • 1/2 cups onion, sliced
  • 1/4 cups cuaresmeño chile, julienned
  • 6 chicken drumsticks
  • 6 chicken thighs
  • salt
  • pepper
  • cilantro
  • rice, for serving
Preparation
10 mins
20 mins
Low
  • For the vinaigrette: Add lemon juice, salt, pepper, and oregano to a bowl. Whisk with a balloon whisk and pour in the olive oil in a steady stream until all ingredients are perfectly combined.
  • Place the vegetables in the bowl and mix them with the vinaigrette until incorporated. Set aside.
  • Season the chicken with salt and pepper and let it rest for 5 minutes.
  • Make a wrap with aluminum foil on the outside and wax paper on the inside, add a thigh, a leg, and some vegetables. Close it like an envelope.
  • Place all the pieces in a large skillet, cover, and cook on low heat for about 20 minutes. Flip the pieces occasionally to ensure the chicken cooks evenly.
  • Once cooked, open the envelope and present it on the wax paper with cilantro leaves. Serve the chicken wrap with vegetables with rice on the side.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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