Recipe: Roasted red pepper and chicken wrap
Medically reviewed on September 11, 2017Serves 2
To roast peppers, place them on a baking sheet lined with foil. Broil (grill), turning frequently with tongs until the skin blackens all over, about 10 minutes. Transfer peppers to a covered bowl and let them sit until the skin loosens, about 10 minutes. Then peel.
- 4 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
- 2 10-inch flour tortillas (spinach, garlic and herb, or pesto-flavored)
- 2 tablespoons hummus
- 1 cup shredded lettuce
- 1/2 cup chopped tomatoes
- 1 roasted red bell pepper, peeled and cut into slices
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 each 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)
|Serving Size||1 filled wrap|
|Monounsaturated Fat||4 g|
|Saturated Fat||2 g|
|Total Fat||8 g|