Roasted Red Pepper & Olive Chicken Wraps
Wrapped with a spread of mayo, feta cheese, roasted red bell peppers, garlic, and dill, these wraps put a new spin on Greek.
2 teaspoons vegetable oil
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
SPREAD
1/2 cup low-fat mayonnaise
1 package (4 ounces) crumbled feta cheese
2 tablespoons finely chopped roasted red bell peppers
1 cloves garlic, minced
1 teaspoon dried dill weed
WRAPS
4 burrito-size (10-inch) flour tortillas
4 napa cabbage leaves
1/2 cup shredded carrot
16 pitted kalamata olives
Heat oil in large skillet over medium-high heat. Add chicken; cook, turning occasionally, about 10 to 12 minutes or until lightly browned and thoroughly cooked. Transfer to plate and let cool.
Combine all spread ingredients in small bowl.
Stack tortillas and place them between 2 damp, heavy-weight paper towels. Microwave on high for about 30 seconds or until tortillas are warm and pliable. (To warm tortillas in oven, wrap them in aluminum foil and place in preheated 350°F oven for about 10 minutes.)
To assemble each wrap, spread about 1/4 cup of roasted red pepper spread over tortilla to within 1-1/2 inches of the outside edge. Top with 1 napa cabbage leaf. Top bottom half of tortilla with 2 tablespoons shredded carrot, 4 olives, and a fourth of the chicken.
To finish, fold right and left sides of tortilla inward toward the center and over the filling; next, fold bottom edge upward toward the center and then firmly roll tortilla away from you until it completely wraps the filling. Serve immediately or wrap tightly with plastic wrap and store in refrigerator up to 2 days.
Napa cabbage is a Chinese cabbage that has crinkly leaves with light green tips and a very mild flavor. It is sturdier than lettuce leaves, so it will stay crisp in a sandwich longer than regular lettuce. Plus, it has lots of Vitamin A, folic acid, and potassium.
Whole wheat or spinach tortillas may be substituted for flour tortillas for added variety.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings4
-
- PER SERVING
-
Calories504
-
Calories from Fat37%
-
Total Fat21g
-
Saturated Fat6g
-
Total Carbohydrate49g
-
Protein31g
-
Sugars4g
-
Cholesterol74mg
-
Dietary Fiber4g
-
Sodium1,748mg
-
- DAILY VALUE
-
Vitamin A48%
-
Vitamin C30%
-
Calcium29%
-
Iron25%
-
- DIETARY EXCHANGES
-
Starch/Bread2.5
-
Fat3.5
-
Vegetable1
-
Fruit0.5
-
Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-