Grilled Chicken Wrap
Ingredients:
Equipment
- 6 quart-sized mason jars
Basic Balsamic Dressing
- 2/3 c. extra virgin olive oil
- 1/3 c. good balsamic vinegar
- 2 T. Dijon mustard
- 2 t. fresh oregano leaves
- 3 T. fresh lime juice
- 1 T. maple syrup
- Sea salt and black pepper, to taste
Salad
- 2 medium English cucumbers, chopped
- 2 large bell peppers, seeded, chopped
- 1 15-oz. can chickpeas, rinsed, drained
- 1 c. cherry or grape tomatoes, cut in half
- 2 heads Romaine lettuce, chopped
- ½ c. fresh parsley leaves, chopped
- ½ c. fresh basil leaves, chopped
Instructions:
For the dressing, combine olive oil, vinegar, mustard, lime juice, and maple syrup in a small non-reactive bowl. Whisk until well blended. Season with salt and pepper to your preference. Taste and adjust seasoning if needed. Set aside.
Thoroughly wash and dry all vegetables before starting. In a medium bowl, mix together Romaine lettuce, parsley, and basil. Split all vegetables into 6 equal portions and set them aside.
Pour the dressing evenly into the bottom of 6 mason jars. Layer each jar with chopped cucumbers first, then add bell peppers. Follow with chickpeas, and then grape tomatoes. Finally, add the lettuce and herb mixture on top. Secure each jar with a lid.
Keep the salads refrigerated until you’re ready to eat. They will stay fresh for 4-5 days. When ready to serve, take a jar out of the fridge, pour the contents into a bowl, and enjoy your fresh salad!
