Sweet & Sauer(kraut) Chicken Wraps

Sweet & Sauer(kraut) Chicken Wraps

I’m a big fan of the sweet and sour flavor combination, and that got me thinking about how our sweet bread and butter pickles would be really complementary with the sourness of our naturally fermente sauerkraut.  This led me to the idea of making a sweet and sour dish using the two.  I decided on making wraps; they’re such a fun food to prepare because they don’t require much work, and can be infinitely customized to however you like them.  They’re also a great way to eat more fruits and veggies!  

These wraps are so easy and full of flavor; they make a perfect lunch or light dinner.

Sweet & Sauer Chicken Wraps

Makes 2 wraps

  • 2 sweet peppers
  • 1 carrot
  • Cooked chicken (I used 1 breast simmered in Sonomics Almost Vinegar)
  • ⅓ cup Bubbies naturally fermented sauerkraut
  • 6-8 Bubbies bread & butter pickles
  • 1 mandarin orange
  • 6-8 canned pineapple chunks
  • 2 leaves of Romaine lettuce
  • 1 green onions
  • 2 spinach  tortilla wraps

Start by draining your sauerkraut.  You can use pre-cooked chicken if you have some on hand; this is a great time saver.  Simply shred or cut it into desired sizes and your meat is good to go!  I cooked strips of chicken breast on med-med high heat for 3 minutes, flipping several times until the meat was white on all sides, and then added Sonomics Almost Vinegar to the pan, turned down the heat, and let it simmer for about 3 more minutes.  If you’ve never used Sonomics before, it tastes amazing; it’s made from red wine that has been left to ferment a little longer until it’s almost vinegar, hence the name.  It thickens up a bit once simmered to create a nice glaze that I saved and used to pour over the wrap.  It was perfect for the flavor of this meal- slightly sweet, slightly sour.  Once the chicken is finished, remove it from the pan and set aside.

The amounts of everything I used here are just guidelines, which adds the beauty of this recipe.  Cut up all veggies (cut into strips works the best) but leave the Romaine leaf whole.  Chop pineapple chunks in half and peel the mandarin orange.  Get your spinach wrap and start piling the ingredients on!  You can drizzle a little of your favorite salad dressing or sauce over everything before you roll it up; I used the Sonomics sauce that I had simmered the chicken in.  I put the Romaine lettuce on last because I find the leaves sort of stabilize all the other ingredients and make it easier to wrap.  Be careful not to put too much on there, or you may have a difficult time wrapping the wrap up in a way that holds together.  I actually used a little too much in the video, and had to take a tiny bit out so that my wrap stayed in place, so take a look and use a little less than I did!  Cut in half if desired (it’s so colorful, it’s worth doing!) and enjoy!

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