Recipe: Roasted Red Pepper and Chicken Wrap

Swap the boring lunch sandwich for this wrap, and you may have coworkers asking where you bought it! Consider prepping multiple servings of chicken and roasted peppers ahead of time for easy meal prep to save time during busy mornings. 

• 4 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
• 2 10-inch flour tortillas
• 2 tablespoons hummus
• 1 cup shredded lettuce
• 1/2 cup chopped tomatoes
• 1 roasted red bell pepper, peeled and cut into slices

Directions

Spray a small nonstick frying pan with cooking spray. Add the chicken and saute over medium-high heat until the chicken is lightly browned and opaque throughout. Set aside.

Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the other tortilla.

To serve, place a warmed tortilla on each plate. Spread 1 tablespoon of the hummus on each tortilla. Then add half of the chicken, lettuce, tomatoes and roasted pepper to make each wrap. Fold in the sides, fold the bottom of the tortilla up over the filling and then roll to close. Cut each wrap in half crosswise and serve immediately.

Nutritional analysis per serving:

• Calories – 358
• Total Fat –  8 g
• Saturated fat – 2 g
• Trans fat – Trace
• Monounsaturated fat – 4 g
• Cholesterol – 41 mg
• Sodium – 415 mg
• Total carbohydrate – 50 g
• Dietary fiber – 5 g
• Added Sugars – 0 g
• Protein – 21 g

For this recipe and more, visit Mayo Clinic Healthy Recipes