Gazpacho Chicken Wraps- Easy Meal!

1 lb. Boneless Chicken Breast, boiled and shredded
1 lb. Gazpacho Kit (sold at Whole Foods Market)**see note
5.5 oz. Can of Tomato-Vegetable Drink (like V-8)
4 oz. Mexican Cheese, shredded
6 Sundried Tomato Basil Wraps (I use Mission brand, but any brand will do)
Sour cream, optional

Place boiled chicken breast into a large bowl and shred using two forks (one for holding the chicken breast in place and the other for pulling, or shredding, the chicken).  Add can of tomato juice and stir.  Add contents of gazpacho kit and stir.   Add shredded cheese and stir.  Cover bowl and let chill in the refridgerator for 1 to 2 hours.  Note:  Marinating is always optional if time is a factor.  Marinating just makes things taste better!)

Preheat oven to 375.  Place chicken mixture in the center of each wrap.  Fold the bottom up about 1/3 of the way and then fold in the sides.  Place seam-side down into a  13×9 glass casserole pan sprayed with cooking spray (use stoneware if you have it available). Cook for 10 minutes.  Remove wraps from pan and place on broiler pan (or any pan safe for broiling) and broil in the broiler for 5 minutes.  Serve with a dollop of sour cream and enjoy!

**Note:  if you can not find a gazpacho kit, simply make a mixture of green pepper, red pepper, cucumber, olive oil (just enough to coat), salt (1 tsp), crushed red pepper (1/8 tsp), cumin (1/4 tsp), fresh cilantro (a large handful) and a couple of green onions.

About Kimberly Dawson, M.S.

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