Simple Citrus Chicken Wraps made with grilled citrus chicken, marinated in olive oil and kumquat zest, wrapped in a flour tortilla with a citrus-basil slaw.

SIMPLE CITRUS CHICKEN WRAPS - White plate, grey napkin, wooden table, glass of water

I love dinners and even lunches in the summer that take little time to prepare because I can spend more time at the pool with my kids rather than in the kitchen. These Simple Citrus Chicken Wraps are a meal that will have your family or guests asking for more.

SIMPLE CITRUS CHICKEN WRAPS - White plate, wood table, grey napkin

The chicken tenders are moist & juicy – marinated in olive oil, salt and kumquat zest {the surprise ingredient}. In just 20 minutes, you’ll have a delightful wrap. I love the slaw, combining purple cabbage, basil, olive oil, kumquat zest & juice. While it’s vibrant in color and quite simple, the kumquat zest adds just the right amount of sweetness.

SIMPLE CITRUS CHICKEN WRAPS - White plate, wood table, cooked chicken

This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are my own.

In the summer, we tend to lean toward simple wraps, sandwiches, and salads on hot days. We pretty much use the grill every day Therefore, it’s not a surprise that olive oil is a key summer ingredient in our summer cooking. I’ve used Bertolli Organic Extra Virgin Olive Oil to not only marinate chicken but to also make salad dressings, pasta salads and of course, as a bread dipper! While it is a simple ingredient, it is versatile, sparks spontaneity, adventure, and ties many dishes together.

Bertolli Organic Extra Virgin Olive Oil is my choice for a few reasons. One is that it is non-GMO and verified USDA Organic. It is made from organic olives and produced using organic farming standards. It simply speaks when a brand can promote that they are number one in what they do with over 150 years of experience. Olive oil has often been thoughts as just another ingredient but it can truly shine as the star in recipes like these wraps or salad dressings.

SIMPLE CITRUS CHICKEN WRAPS - White bowl, wooden table, herbs

Finding a meal that pleases all seven of us can be hard, and wraps are something that we all agree on and love. So take your favorite simple ingredients and wrap them up. And why not start here with these Simple Citrus Chicken Wraps. Enjoy! xoxo San

How do you make citrus chicken wraps?

  • Place chicken tenders to a large bowl or Ziplock bag add 1/2 cup of Bertolli Extra Virgin Olive Oil, salt, pepper and 1 tablespoon kumquat zest.
  • Let the chicken marinate while you are heating up the grill.
  • Place chicken on grill over medium heat.
  • Cover grill and cook 3 minutes, then turn over the chicken tender and cook another 3 minutes.
  • At this point check the chicken.
  • To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F).
  • My chicken takes about 8-10 minutes to completely cook.
  • Remove from grill and allow to cool.
  • Meanwhile prepare the rest of the wraps.
  • In a medium mixing bowl add shredded cabbage, 2 tablespoons of Bertolli Extra Virgin Olive Oil, basil, remaining kumquat zest and juice. Season with salt and pepper and toss to combine.
  • Place a tortilla on your work surface. Add slaw on top and then top with two grilled chicken tenders, roll tightly, cut in half, and serve.

Don’t forget to pin Simple Citrus Chicken Wraps to your favorite Pinterest board for later.

SIMPLE CITRUS CHICKEN WRAPS - White plate, grey napkin, wooden table, glass of water

 

Simple Citrus Chicken Wraps

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Calories: 1609 kcal
Simple Citrus Chicken Wraps - grilled citrus chicken, marinated in olive oil and kumquats zest are wrapped in a flour tortilla with a citrus-basil slaw

Ingredients
 

  • 10 chicken tenders
  • 1/2 cup + 2 tablespoons Bertolli Organic Extra Virgin Olive Oil
  • 2 tablespoons kumquat zest {if kumquats are not in season then use Tangelo oranges}
  • 2 tablespoons kumquat juice
  • 1-2 tablespoon fresh basil finely chopped, adjust according to taste
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups finely shredded purple cabbage

Instructions
 

  • Place chicken tenders to a large bowl or Ziplock bag add 1/2 cup of Bertolli Extra Virgin Olive Oil, salt, pepper and 1 tablespoon kumquat zest.
  • Let the chicken marinate while you are heating up the grill.
  • Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the chicken tender and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes to completely cook.
  • Remove from grill and allow to cool.
  • Meanwhile prepare the rest of the wraps.
  • In a medium mixing bowl add shredded cabbage, 2 tablespoons of Bertolli Extra Virgin Olive Oil, basil, remaining kumquat zest and juice, season with salt and pepper; toss to combine.
  • Place a tortilla on your work surface, add slaw on top and then top with two grilled chicken tenders, tightly rolls, cut in half and serve.
Calories: 1609kcalCarbohydrates: 19gProtein: 109gFat: 121gSaturated Fat: 17gCholesterol: 320mgSodium: 2949mgPotassium: 2284mgFiber: 6gSugar: 10gVitamin A: 1920IUVitamin C: 108.1mgCalcium: 122mgIron: 4mg
Tried this recipe?Let us know what you think!

 

This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.

 

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