Ingredients
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
Dietitian's tip-
To roast red peppers, place the bell peppers on a baking sheet
lined with aluminum foil. Broil (grill), turning frequently with
tongs until the skin blackens all over, about 10 minutes.
Transfer the pepper to a covered bowl or place in a paper bag
and close. Let steam until the skin loosens, about 10 minutes.
Peel, cover and refrigerate until needed.
Originally Submitted
7/16/2009
0 Out of 5 from
0 reviews
You can add this Sandwich - Roasted red pepper and chicken wrap recipe to your own private DesktopCookbook.
