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Low Carb Grilled Chicken and Salsa Wrap Recipe


Atkins Low Carb Grilled Chicken and Salsa Wrap
4.7g
Glucides nets Atkins™
Prep Time:5 Minutes
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.

24.4g

Protein

19.9g

Fat

15.3g

Fiber

306.4cal

Calories

calculatorComment 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

  1. 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. 
  2. 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.
  3. 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!

Cooking Tip

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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