Flourless Chicken Cutlet Lunch Wrap
Living in NYC with a lot going on during the week, we never really planned our dinners. If we happened to both be home one night, not working late or having dinner out and one of us passed Trader Joe’s or a grocery on the way home, we’d pick up what we needed for maybe two dinners for the week.
Now, we’ve become a bit more creative since we allow ourselves to go to the grocery only once a week (or less if we can help it). This requires a list of ingredients that can be used more than once and it’s really been working out well so far.
Chicken cutlets are super easy and wanted to highlight this one since we eliminated four and just used eggs and bread crumbs. It then doubled as lunch the next day! Night of, we served with roasted asparagus and sliced sweet potato.
DIRECTIONS
Chicken Cutlet
Set up whisked eggs in a bowl and bread crumbs on a plate
Dip each chicken individually into the whisked eggs, covering it completely and then roll it in the bread crumbs. Top with black pepper and a little salt.
Over medium heat, add EVOO and saute the chicken until cooked through, set aside on a plate with a paper towel (to capture any excess oil).
Wrap (it was sooo good)
Take the wrap and add balsamic glaze (I quickly pushed it out, creating a squiggly line from top to bottom)
Add the spinach
Add the protein
Add the tomato
Roll!
*TIP: after you put the balsamic on, only add the rest of the ingredients to one side of the wrap. It will make rolling much easier. As you roll, fold the sides in so it closes the back and your ingredients don’t fall out while you try to eat! (folding not pictured here - clearly my wrap skills have gotten better through all this time at home!)
INGREDIENTS
(2T) EVOO
Salt / Pepper
(1lb) Chicken Tenders
(2) Eggs, whisked
(2C) Italian-Style Panko Breadcrumbs
For Wrap:
(1) Whole Wheat Wrap
Handful of Spinach
(2-3 thin slices) Tomatoes
Leftover chicken cutlet, cut into thin strips
Balsamic Glaze
