Thursday, October 21, 2010

Ritter Rosemary Chicken Wraps

If I was to encourage you to try one new flavor combination in the near future this would be it. You will be shocked at how absolutely fabulous this rosemary roasted chicken is in a mexican themed meal! My cousin Ashley and her husband Sam made this for us for the first time back in 2008 and we have been eating it on the regular ever since. The original recipe calls for big romaine lettuce leaves to eat this in, but my husband prefers to put his in a crispy taco shell. You pick! This is a very healthy meal that will leave you so satisfied you will never miss the added fat and calories :)

3 Chicken Breast (if using bone in, increase cooking time to 45 min)
4-5 Rosemary Sprigs
1 tsp olive oil
2 ears fresh corn (you can use frozen), removed from cob
1/4 cup diced onion
handful of cilantro
1/2 tsp cumin
10 large romaine lettuce leaves, washed
diced tomato
shredded cheese
guacamole, sour cream and salsa
fat free refried beans, warmed

Preheat Oven to 375. In a baking dish, place chicken on a sprayed surface. Drizzle chicken with olive oil, salt and pepper and place rosemary sprigs on top of chicken. Bake for 30-35 minutes. When chicken is done, shred with rosemary, set aside.

In a pan, saute corn, onion, cumin and a few sprigs of cilantro with about 1 tsp of butter for about 5 minutes.

On a large plate or in bowls arrange chicken, tomatoes, cheese, guac, sour cream, salsa, beans, corn mixture and either lettuce leaves or taco shells (or as in our house, both!)
Pile your lettuce wraps with as much or as little of your desired flavor combinations and enjoy! I have also layered all of this in a dish as a dip and served with chips and it is delicious!

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