Easy
45 min·4 servings
Mediterranean Grain Bowl
Shredded Monday chicken over quinoa with cucumber and olives
gluten-freemeal-planlunch
gluten-freemeal-planlunch
GF Wraps & Chicken
Time:45 min
Difficulty:Easy
Servings:4 servings
Gluten-free tortillas with shredded chicken and fresh veggies. This delicious gluten-free meal is part of our weekly meal plan collections.
Instructions
- 1
Season chicken and pan-fry in oil 6 minutes per side. Rest, then shred.
- 2
Warm tortillas in a dry pan 30 seconds per side.
- 3
Toss greens and tomatoes with lemon and oil.
- 4
Fill tortillas with chicken, salad, and avocado. Roll and slice in half.
💡 Tips for Success
- →Shredded chicken keeps 3 days in the fridge — make extra.
⚠️ Common Mistakes to Avoid
- →Rushing the process — cook methodically and enjoy it.
- →Underseasoning — always taste and adjust.
- →Not following the tips — they contain key techniques.
🔄 Substitutions
- →Choose proteins based on dietary needs and preference.
- →Adapt vegetables by season and availability.
- →Adjust cooking time for your equipment.
