Low Carb Grilled Chicken and Salsa Wrap Recipe
4.7g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:5 Minutes
Style:Mexican
Cook Time:10 Minutes
Phase:Phase 2
Difficulty:Moderate
Style:Mexican
Cook Time:10 Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 1servingMission Carb Balance Whole Wheat Fajita Size Tortilla (43g)
- 1TbspRed Salsa
- 4gramsGreen Chili Peppers, canned
- 0 1/2TbspSour Cream
- 0 1/8cup (42.5g)Spinach, baby
- 0 1/2ozTillamook Pepper Jack Cheese
- 2ouncesChicken Breast (cooked), no skin, roasted
- 2tablespoon(s)Cheddar cheese, shredded (1 tbsp= 7 g)
- 11tspOlive Oil
DIRECTIONS
- Make a cut in the tortilla from the center to the edge. In the quarter of the tortilla to the left of the cut, smear the salsa and top with green chili. Moving clockwise, smear the next quarter with sour cream and top with baby spinach. In the next quarter, place pepper jack on the tortilla and top with chicken. In the last quarter, place the cheddar cheese on the tortilla.
- Starting with the salsa and green chili, fold that quarter of the tortilla on top of the quarter with the spinach, sandwiching the fillings between tortilla layers. Fold that section over the chicken, finishing with the cheese only quarter.
- Heat a small non-stick skillet over medium high heat. Swirl in the oil, and place the wrap in the pan. Cook for 5 minutes, or until the cheese is melted and the tortilla is browned, then flip and cook for another 5 minutes. The exterior should be browned and crispy and the cheese should be melted. Enjoy while hot!
