Chicken and Roasted Pepper Long Leaf Wrap

Chicken and Roasted Pepper Long Leaf Wrap
Source: Designed for One!. Recipe Credit: . Photo Credit: Mittera.
Summary

From Designed for One!, by Nancy S. Hughes. Available for order here.

  • Prep time
    10 min
  • Cook time
    8 min
  • Servings
    1 Servings
  • Serving size
    3 oz cooked chicken, 3/4 cup pepper mixture, and 2 lettuce leaves
Appetizers Cooking for 1 or 2 Lunch Quick & Easy Sandwiches Grilling Mediterranean
Nutrition Facts

Nutrition Facts

1 Servings

  • Serving Size
    3 oz cooked chicken, 3/4 cup pepper mixture, and 2 lettuce leaves
  • Amount per serving Calories 390

  • Total Fat 17g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 85mg
  • Sodium 440mg
  • Total Carbohydrate 25g
    • Dietary Fiber 5g
    • Total Sugars 4g
  • Protein 31g
  • Potassium 580mg
  • Phosphorus 330mg

Choices/Exchanges: 1 Starch, 2 Fat, 2 Nonstarchy vegetable, 4 Lean protein

Appetizers Cooking for 1 or 2 Lunch Quick & Easy Sandwiches Grilling Mediterranean
Ingredients

Ingredients

  • chicken cutlet
    4 oz
  • red wine vinegar
    1 tsp
  • extra virgin olive oil
    2 tsp
  • fresh basil (chopped)
    1 tbsp
  • pitted kalamata olives (coarsely chopped)
    4
  • red onion (finely chopped)
    2 tbsp
  • no-salt-added garbanzo beans (rinsed and drained)
    1/3 cup
  • roasted red pepper (chopped)
    2 oz
  • romaine lettuce leaves
    2 stalks
Directions

Directions

  1. Heat a small nonstick skillet over medium heat. Coat both sides of the chicken with cooking spray and cook 4 minutes on each side, or until no longer pink in the center. Place on cutting board, let cool 2–3 minutes, and chop.

  2. Meanwhile, combine the remaining ingredients, except the lettuce leaves, in a bowl.

  3. To assemble, line each leaf with the chopped chicken and top with the red pepper mixture. Eat as you would a hot dog!

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