Hawaiian Chicken Salsa Wrap
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 344.8
- Total Fat: 7.8 g
- Cholesterol: 65.7 mg
- Sodium: 491.5 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 4.7 g
- Protein: 35.4 g
View full nutritional breakdown of Hawaiian Chicken Salsa Wrap calories by ingredient
Introduction
A delicious chicken wrap with pineapple peach salsa. Tastes delicious, and good for you! A delicious chicken wrap with pineapple peach salsa. Tastes delicious, and good for you!Number of Servings: 1
Ingredients
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1 - Mission Whole Wheat Tortilla
4oz - grilled chicken breast - no skin
1/4 cup julienne carrots (raw)
1/6 cup low fat 2% Kraft Italian Three cheese
2 leafs iceburg lettuce
1/4 julienne grilled red bell pepper
2 Tbsp Archer Farms Pineapple Peach Salsa
Directions
Take your skinless chicken breasts, cut off any fat that you can. Put a dash of salt and pepper to taste (or your fave seasoning).
Place stove top on medium heat. Cook on cast iron double burner grill pan until cooked through completely, 30-35 mins depending on thickness of chicken.
Once done slice chicken into Fajita like strips. You can either let the chicken chill in the fridge or use it hot. I prefer it cold.
Grab your carrots, clean then and then julienne them into 1/2 inch strips. Do the same for the bell pepper. You can grill the bell pepper if you like. Measure out the cheese and have it ready to go onto the tortilla.
Once you have all of your ingredients ready. Take your tortilla and place it onto your plate. Take the Salsa and spoon 2 Tbsp onto the tortilla and spread along the middle.
Take 2 lettuce leafs and place them on top of the salsa. Take 4oz of chicken breast and lay on top of the lettuce making sure it is placed along the salsa. Top the chicken with carrots, cheese and bell pepper.
Simply roll the tortilla, cut in half and enjoy!
Serving Size: Makes 1 Wrap
Number of Servings: 1
Recipe submitted by SparkPeople user BRETT_DAY1981.
Place stove top on medium heat. Cook on cast iron double burner grill pan until cooked through completely, 30-35 mins depending on thickness of chicken.
Once done slice chicken into Fajita like strips. You can either let the chicken chill in the fridge or use it hot. I prefer it cold.
Grab your carrots, clean then and then julienne them into 1/2 inch strips. Do the same for the bell pepper. You can grill the bell pepper if you like. Measure out the cheese and have it ready to go onto the tortilla.
Once you have all of your ingredients ready. Take your tortilla and place it onto your plate. Take the Salsa and spoon 2 Tbsp onto the tortilla and spread along the middle.
Take 2 lettuce leafs and place them on top of the salsa. Take 4oz of chicken breast and lay on top of the lettuce making sure it is placed along the salsa. Top the chicken with carrots, cheese and bell pepper.
Simply roll the tortilla, cut in half and enjoy!
Serving Size: Makes 1 Wrap
Number of Servings: 1
Recipe submitted by SparkPeople user BRETT_DAY1981.
Member Ratings For This Recipe
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