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Chicken Wrap

Chicken Wrap

NUTRITION

Makes 2 servings. Per Serving:

427

Calories

17g

Fat

44g

Carbs

27g

Protein

INGREDIENTS

 

For the Chicken:

– 4 ounces skinless, boneless chicken breast, thinly sliced

– Pinch salt and pepper

– Pinch garlic powder

– Pinch dried cilantro or parsley

– 1 teaspoon olive oil

– 1/4 cup peeled and minced onions

– 1/4 cup minced red and green bell peppers

– 2 high-fiber tortillas

 

For the Salad:

– 1 cup romaine lettuce

– 1/4 cup minced tomatoes

– 1/4 cup corn

– 1 tablespoon sliced almonds

– 1 tablespoon sweetened dried cranberries

– 1 tablespoon low-fat feta cheese or low-fat mozzarella-cheddar cheese blend

– 1 teaspoon of cranberry-almond vinaigrette

DIRECTIONS

 

1. To make the Chicken: Place the chicken in a large bowl, and season with salt, pepper, garlic powder, and cilantro. In a large sauté pan, heat the olive oil over medium heat. Add the onions and red and green bell peppers and sauté for about 5 minutes. Add the chicken and sauté for 10 minutes, or until light brown and cooked through.

 

2. To make the Salad: In a medium bowl, mix the lettuce, tomatoes, corn, almonds, cranberries, cheese, and vinaigrette. Warm the tortillas in the microwave or heat them in a pan. Put half of the salad mix and chicken in each tortilla. “Wrap it up” and enjoy. For a “berry” happy ending, serve a small cup of yogurt with berries!