feta cheese, microgreens and kalamata olives for topping
Basil Pistachio Sauce
1cupfresh basil
½cuproasted pistachios
1tablespoonfresh oregano, chopped
1garlic clove, minced
1jalapeno, halved and seeds removed
1lemon, juiced
¼teaspoonkosher salt
¼cupwater
Instructions
In a large ziplock bag, combine 3 tablespoon olive oil, chicken, garlic, smoked paprika, cumin, oregano, lemons, salt and pepper. Marinate in fridge for at least 30 minutes or overnight.
Preheat oven to 425°F. Dump the entire bag of chicken onto a 9x13 baking dish. Mix in peppers and onion. Roast in oven for 20-25 minutes or until the chicken is cooked.
While chicken is cooking prepare the sauce. Add all of the ingredients into a blender and blend until combined. Add extra water if sauce needs to be thinned. Taste and add more salt if needed.
To assemble wraps, get a piece of lettuce and add chicken. Top with peppers, onion, cucumbers, avocado, olives, microgreens and cheese. Generously top with the basil pistachio sauce.