Roast Chicken Wraps

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 285.6
  • Total Fat: 14.1 g
  • Cholesterol: 53.9 mg
  • Sodium: 514.7 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 17.3 g

View full nutritional breakdown of Roast Chicken Wraps calories by ingredient
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Roast chicken instructions from Mark Bittman's "How to Cook Everything." Roast chicken instructions from Mark Bittman's "How to Cook Everything."
Number of Servings: 10


    4 chicken thighs, bone and skin removed
    4 chicken drumsticks, bone and skin removed
    4 tbsp olive oil
    10 whole wheat tortillas
    1 cup shredded cheddar cheese


Makes 10 wraps.

Heat oven to 450 degrees. Pour olive oil into roasting pan, then place pan in the oven for a few minutes to heat up the oil. Place chicken pieces in the oil, turning a few times to coat evenly, ending with "skin" side up. Sprinkle lightly with seasoning (salt and pepper; I used Tony's Cajun seasoning), then place pan in the oven for 15 minutes.

Turn chicken pieces so "skin" side is down, sprinkle with seasoning. Return to the oven for 10 minutes.

Test chicken to see if it's cookied (juices should be clear when cut near the bone, or meatier areas should no be pink). If necessary, cook chicken a little longer, 5 to 15 minutes.

When chicken is done, remove promptly from pan and allow to cool on a plate. When chicken has cooled, shred chicken meat from the bone using a fork and a knife (or your fingers, whichever is easiest).

Place tortillas flat (warm them up slightly in the microwave, about 10 seconds, if necessary). Divide chicken pieces and cheese evenly among tortillas, wrap and either eat, refrigerate for later, or wrap in aluminum foil and freeze (this last option makes for great grab-and-go lunches).

Number of Servings: 10

Recipe submitted by SparkPeople user NFGLRYGRL.

TAGS:  Poultry |

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