8 Servings 15 min Cook
6 Breast, bone and skin removed Chicken Breast
1 Tsp Olive Oil
1/4 Cup chopped Onions
8 Tortilla (approx 7-8" dia) Tortillas
4 Cup shredded Lettuce
1 Tbsp Dijon Mustard
Cook the chicken breast if not using deli meats: To cook, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar.
Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
Chop into strips or cubes.
Combine all of the ingredients except for the tortilla and lettuce in a large bowl.
This mixture can be kept for up to 3 days in the fridge.
To make a wrap, spread a half a cup of the mixture on a wrap and top with half a cup of lettuce.
Wrap can be heated up in microwave slightly to make soft - heat up the mixture too for a hot sandwich.
