10 minute Grilled Portabella Mushroom & Chicken Burrito

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 322.5
  • Total Fat: 15.8 g
  • Cholesterol: 82.2 mg
  • Sodium: 102.2 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 34.9 g

View full nutritional breakdown of 10 minute Grilled Portabella Mushroom & Chicken Burrito calories by ingredient



Number of Servings: 1

Ingredients

    http://www.notecook.com/Main-Course/Chicken/10-Minute-Grilled-Portabella-Mushroom-&-Chicken-Burrito.15355

    This is one of my own recipes that I created about four months into my diet.


    Serving size: 1
    Makes: 2 burritos

    2 ribs of romaine lettuce
    5 ounces of chicken breast, sliced lengthwise
    ½ portabella mushroom cap, sliced lengthwise
    ¼ red bell pepper, sliced lengthwise

    Seasonings (optional):
    Paprika
    Cracked peppercorns
    Extra virgin olive oil (add an additional 110 calories per tablespoon to the calories)
    Balsamic vinegar (add an additional 10 calories per tablespoon to the calories)

    When you’re on a diet, the rule for eating right is, “eat like a prince at lunch, and a pauper at dinner!” This means you should eat a bigger lunch than dinner because your body will not burn off calorie intense meals nearly as well. Your body is winding down, and a small meal for dinner is a dieter’s best friend. So here’s a perfect lunch recipe that’s quick, very healthy with good, friendly carbohydrates, rich in fiber, and plenty of satisfying protein.

    Grill a raw chicken breast for 7 minutes, or a frozen breast for 11 minutes, on a George Foreman style grill, or similar grilling surface. Season the chicken with some cracked peppercorn and paprika, or any other spice combination you might like. Throw on the grill at the same time the thinly sliced mushroom and bell pepper strips. Cook the vegetables until they are tender but not limp. Remove the cooked chicken breast and slice it into long, thin strips like you did with the vegetables.

    Lay the ribs of romaine lettuce on a flat surface and place strips of chicken, bell pepper and mushroom. While the strips are lying on top of the lettuce, sprinkle on a little balsamic vinegar or extra virgin olive oil (according to your own taste), but not too much or it will leak out of the bottom. Fold the sides of the lettuce in and gently fold the bottom of the lettuce up. Wrap a napkin around the bottom to catch any drippings that might come out of the sandwich.

    Calories: 375
    Fat: 11.4 grams
    Carbohydrates: 16.8 grams
    Fiber: 8.1 grams
    Protein: 42.25 grams

Directions



Number of Servings: 1

Recipe submitted by SparkPeople user TEXMEZ.