Quick. Easy. Savory.
Three words that describe this lunch perfectly.
In my house, quick and easy don’t often go together. Lately, I’ve been rather lucky with my lunch finds and I’ve been able to keep them rather simple too! This recipe is loaded with fresh herbs, some fresh veggies, and tons of protein! It’s got a good kick to the taste, and a nice savory finish that will stick to your tongue. It’s definitely worth a try if you love a hearty, full belly recipe!
I kept the recipe similar to the last one and included cilantro, parsley, and spinach. I also chopped up a little bit of onion to add the bit of crunch to the wrap. I like to sneak in a bit of veggie for my family when I can, so there’s a small amount of chopped tomato as well. We had some left over sausage that I chopped up because, who doesn’t love a chicken and sausage combination?
BBQ Chicken, Sausage & Herb Wrap w/ Spicy Mayo
- 1 lb. Chicken Tenderloins, diced
- 1 1/2 links of Sausage (Maple was what we had!)
- GF Mission Soft Taco Tortillas
- 1/4 Tomato, diced
- 5-6 pieces of Cilantro, diced
- 5-6 pieces of Parsley, diced
- 2 tbsp. Liquid Smoke (Pecan in our case!)
- 1/4 French’s Honey Mustard
- 2 tbsp. BBQ sauce of your choosing
- 1/2 Onion
- 3 Spinach leaves, diced
- 1 clove Garlic, diced and smashed
- 1 tbsp. Chef Paul’s Magic! Toasted Onion and Garlic Salt Free Seasoning
- 1/8 tsp. Salt
- 2 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Arrowroot Powder
- Tbsp. Mayo
- Tbsp. Sriracha
I begin this by dicing everything! Literally, everything! I love preparing things so that I can breeze through the rest and cut my time in half! I chop up the herbs, the chicken, and the sausage. I like the sausage to be in much smaller pieces than the chicken, I think that this allows the flavor of the sausage to marinate the chicken as it cooks.
I add the chicken, herbs, onion, tomato, Magic! Seasoning, and garlic to small skillet. Next, I toss the items in the skillet with the olive oil, evenly coating the mixture. This ensures that as the items cook, they won’t stick or burn quickly. This lets the meat cook, the onions tenderize, and the herbs infuse the skillet’s contents with flavor.
Halfway through the cooking process, go ahead and add your bbq sauce, honey mustard, and liquid smoke to the skillet. Allow that to marinate the chicken while it cooks all the way through. When the chicken is done cooking all the way through, mix one tablespoon of arrowroot powder with 2 tablespoons of water until dissolved. Once dissolved, add this to your skillet to make all the juices into a sauce for your wrap!
Now, lay out your tortilla on a plate. Next, mix the mayo and Sriracha together. This is the simplest addition to your meal, but trust me, it adds dimension to the wrap! Layer that mayo mixture on the tortilla, adding or subtracting as much mayo as you want. After adding the mayo, layer the skillet contents onto the tortilla and wrap it up! Enjoy!
This is most definitely one of my favorite lunches so far! It gives a kick, it sticks to your ribs, and it’s relatively healthy! Give it a try!
What are your favorite wrap ideas? Let me know in the comments!