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Roasted red pepper and chicken wrap

By Mayo Clinic Employees

Dietitian’s tip:

To roast peppers, put them on a baking sheet lined with foil. Location under broiler, turning frequently with tongs right until the skin blackens all over, about ten minutes. Transfer peppers to a covered bowl and permit them sit right until the skin loosens, about ten minutes. Then peel.

Variety of servings

Serves 2

  1. High Fiber

Components

  1. four ounces boneless, skinless chicken breast, minimize into strips 1/2 inch broad and 2 inches prolonged
  2. 2 ten-inch flour tortillas
  3. 2 tablespoons hummus
  4. 1 cup shredded lettuce
  5. 1/2 cup chopped tomatoes
  6. 1 roasted red bell pepper, peeled and minimize into slices

Directions

Spray a small nonstick frying pan with cooking spray. Insert the chicken and saute over medium-superior warmth right until the chicken is flippantly browned and opaque through. Set apart.

Warmth a dry, substantial frying pan (with no a nonstick area) over medium warmth. Insert 1 tortilla to the scorching pan and warmth right until softened, about twenty seconds per side. Repeat with the other tortilla.

To provide, put a warmed tortilla on each and every plate. Spread 1 tablespoon of the hummus on each and every tortilla. Then include 50 percent of the chicken, lettuce, tomatoes and roasted pepper to make each and every wrap. Fold in the sides, fold the base of the tortilla up over the filling and then roll to close. Slice each and every wrap in 50 percent crosswise and provide quickly.

Dietary assessment per serving

Serving dimension: 1 wrap

  • Calories 358
  • Complete extra fat eight g
  • Saturated extra fat 2 g
  • Trans extra fat Trace
  • Monounsaturated extra fat four g
  • Cholesterol forty one mg
  • Sodium 415 mg
  • Complete carbohydrate fifty g
  • Dietary fiber 5 g
  • Included sugars g
  • Protein 21 g
  • Complete sugars four g

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