Chicken and Arugula Tortilla Wraps


Pan #1

  • 1 Tbsp olive oil
  • 1 – 14 oz can of small dice organic tomatoes
  • 1 Tbsp chopped garlic
  • 12 ounces raw or cooked chicken, cut into small pieces
  • 2-3 cups arugula
  • 2 Tbsp balsamic vinegar
  • 1-2 tsp crushed dried red pepper, or to taste

Pan #2

  • 5-8 GF corn tortillas


  1. In a medium skillet heat olive oil over medium heat. Add tomatoes, chopped garlic and red pepper flakes; sauté 2 minutes.
  2. Add chicken, stir and and cook a couple of 2 minutes. If using raw chicken make sure it is opaque when determining doneness.
  3. Stir in arugula and balsamic vinegar. Reduce heat to low; cook until arugula wilts. Season with salt and pepper if desired and keep warm.
  4. Meanwhile, heat a small skillet (Pan #2) over medium heat. Add tortillas one at a time and heat for about 1 minute per side.
  5. Serve chicken and arugula in tortillas. Add optional toppings such as salsa, chopped olives,
    thinly sliced cabbage, etc.

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