Roasted red pepper and chicken wrap

By Mayo Clinic Staff

Dietitian’s suggestion:

To roast peppers, spot them on a baking sheet lined with foil. Area below broiler, turning frequently with tongs till the skin blackens all around, about ten minutes. Transfer peppers to a covered bowl and enable them sit till the skin loosens, about ten minutes. Then peel.

Number of servings

Serves 2

  1. Large Fiber

Components

  1. 4 ounces boneless, skinless chicken breast, slice into strips one/2 inch wide and 2 inches lengthy
  2. 2 ten-inch flour tortillas
  3. 2 tablespoons hummus
  4. one cup shredded lettuce
  5. one/2 cup chopped tomatoes
  6. one roasted pink bell pepper, peeled and slice into slices

Directions

Spray a little nonstick frying pan with cooking spray. Include the chicken and saute around medium-superior heat till the chicken is flippantly browned and opaque all through. Set aside.

Heat a dry, large frying pan (with out a nonstick surface area) around medium heat. Include one tortilla to the scorching pan and heat till softened, about twenty seconds per side. Repeat with the other tortilla.

To serve, spot a warmed tortilla on each plate. Spread one tablespoon of the hummus on each tortilla. Then insert 50 % of the chicken, lettuce, tomatoes and roasted pepper to make each wrap. Fold in the sides, fold the base of the tortilla up around the filling and then roll to shut. Reduce each wrap in 50 % crosswise and serve right away.

Nutritional examination per serving

Serving sizing: one wrap

  • Energy 358
  • Complete extra fat eight g
  • Saturated extra fat 2 g
  • Trans extra fat Trace
  • Monounsaturated extra fat 4 g
  • Cholesterol forty one mg
  • Sodium 415 mg
  • Complete carbohydrate fifty g
  • Nutritional fiber five g
  • Extra sugars g
  • Protein 21 g
  • Complete sugars 4 g

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Monday July 19, 2021