Zucchini Chicken Wraps with Balsamic Vinaigrette + Provolone

When I was younger I used to go out of my way to eat at a place called Mighty Taco, famous in the Buffalo area.

At that point I didn’t eat meat or beans, so I thought of myself as innovative for putting iceberg lettuce in my taco.

In the end I had a taco containing lettuce and cheese--and only lettuce and cheese.

So why did I only want such a taco creation from Mighty Taco, and not anywhere else? Well you see, at Mighty Taco, they melted the cheese onto the tortilla--creating this chewy, cheesy bite, and then with a little crunch from the lettuce--well, there was nothing better.

My mouth is watering this very moment just thinking about it.

One day while I was reminiscing about late nights at Mighty Taco, I thought I could take that melted cheese concept and bring it to a dish that’s a little more Nikki--circa 2016.

A simple vinaigrette slathered on chicken and zucchini along with a crunchy slaw--of course, all piled onto that melted cheese.

I would have hated it when I was younger but now it’s exactly what Monday night dinner is calling for.

Zucchini Chicken Wraps with Balsamic Vinaigrette + Provolone

servings: 2

Balsamic Vinaigrette:

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 small garlic clove, minced
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper

Zucchini Chicken Wraps:

  • 1½ cups slaw mix
  • 1 small zucchini, sliced lengthwise into 2¼-2½-inch slices
  • 1-four ounce butterflied or thinly sliced chicken breast
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2-eight-inch tortillas
  • 6 ounces provolone cheese (4-6 slices)

Balsamic Vinaigrette:

  1. In a medium bowl, whisk together the olive oil, balsamic vinegar, garlic, mustard, salt, and ground black pepper until combined.

Zucchini Chicken Wraps:

  1. Pour the vinaigrette over the slaw mix, reserving 1 tablespoon. Toss the slaw and the vinaigrette to combine them and then set them aside.
  2. Brush the zucchini slices and chicken with oil and then sprinkle them with salt and pepper.
  3. Heat a grill pan over medium-high heat. Add the zucchini and the chicken to the pan and cook them until the zucchini is tender, but not mushy and the chicken is cooked through—about 3-5 minutes. Baste the zucchini with the reserved vinaigrette halfway through.
  4. Top the tortillas with provolone and microwave them on high until the cheese is melted, 30-45 seconds.
  5. Cut the cooked chicken into long strips. Lay the zucchini over the cheese, then top it with the chicken, and top the chicken with the slaw. Fold up the wraps and enjoy!
: @NikkiDinki

: @NikkiDinkiCooking

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