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Roasted Veggie & Chicken Wrap

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Roasted Veggie & Chicken Wrap

Here’s a tortilla treat that will feed the whole family! With cooked chicken deli meat, red peppers and goat cheese this south-of-the-border feast will please the entire family.

PREP TIME: 30 minutes | COOKING TIME: 20 minutes | SERVING SIZE: 4
PRODUCTS USED : Smoked Chicken Breast Roast


1 package sliced Maple Lodge Farms Cooked or Smoked Chicken Breast Roast
1 small eggplant, cut into 1/4 inch slices
2 zucchini (each about 7 inches long), cut into long strips

1 each: sweet red and yellow peppers, cut into quarters
4 medium portabello mushrooms, stems removed
4 tablespoons olive oil, sun-dried tomato pesto, or basil pesto
4 pita sandwich pockets


Step 1: Preheat oven to 450 ºF (230 ºC).
Step 2: Brush prepared vegetables lightly with olive oil or pesto. Place on baking sheet and roast for about 20 minutes or until soft.
Step 3: Open pita pockets and stuff each with 1/4 of the roasted veggies and Maple Lodge Farms Cooked or Smoked Chicken Breast Roast deli slices.

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