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Roasted Red Pepper & Chicken Wrap

11:09 AM, Mar 9, 2011   |    comments
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Ingredients (Serves 2)

4 ounces boneless, skinless chicken breast, cut into
   strips 1/2- inch wide and 2 inches long
2 flour tortillas (spinach, garlic and herb, or pesto-flavored), 10
   inches in diameter
2 tablespoons hummus
1 cup lettuce leaves
1/2 cup chopped tomatoes
1 roasted red bell pepper, cut into slices

Directions

Spray a small nonstick frying pan with cooking spray. Add the chicken and saute over medium-high heat until the chicken is lightly browned and opaque throughout. Set aside.

Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the other tortilla.

To serve, place a warmed tortilla on each plate. Spread 1 tablespoon of the hummus on the tortilla. Then add half of the chicken, lettuce, tomatoes and roasted pepper to make each wrap. Fold in the sides and the bottom of the tortilla up over the filling, then roll to close. Cut each wrap in half crosswise and serve immediately.

Nutritional Analysis (Per Serving)

Calories                  350       Cholesterol          33 mg
Protein                      21 g   Sodium               424 mg
Carbohydrate            49 g   Fiber                      5 g
Total fat                       7 g   Potassium         539 mg
Saturated fat               2 g   Calcium               56 mg
Monounsaturated fat   4 g

*Recipes courtesy of MayoClinic.com

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