Sunday, November 21, 2010

Italian Chicken Wraps

Italian Chicken Wraps

Makes 1 Serving

4 oz. boneless, skinless chicken breast, chopped into pieces
1 Mission Carb Balance, soft taco size
½ tsp Olive Oil
3 tbsp low calorie spaghetti sauce, divided
15 grams Fat-Free Feta Cheese
15 grams Fat-Free Mozarella, Grated
Salt, Garlic Salt, Red Pepper Flakes and Italian Seasoning to taste

Defrost chicken, cut into pieces. Set pan to medium and spray PAM and pour olive oil in pan. Drop chicken in and sprinkle with all four seasonings; mostly Italian Seasoning. While it cooks, measure cheeses and turn on George Foreman. Once chicken is cooked, after about 4 minutes, put on plate. Put tortilla in the chicken pan and heat for about 1 minute on each side. Remove from heat and lay flat. Spoon 2 tbsp sauce on tortilla, then chicken, then cheeses. Fold into a wrap and place on the George Foreman for 3 minutes. While it cooks, heat up the other tbsp of sauce. Remove wrap from heat, cut in half and serve with the extra sauce. Serves 1.

Nutritional Information: 326 calories, 26 carbs, 6 fat grams and 40 grams of protein.

Review: Yummy chicken wrap - if you don't feel like making pasta it's a nice carb substitute! I also like the grill marks on the mini grill - makes for a crispy outside with a yummy, cheesy inside. The chicken helped it be more filling, too! If you're still hungry I'd suggest adding a small side salad with Italian dressing!

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