Chicken Cheese-Steak Wrap
The Biggest Loser Cookbook
Hint: shave the chicken as thinly as possible
Make sure that the pan is hot and that it is lg enough for the chicken to lay flat when pulled apart
¼ lb boneless, skinless chicken breast, trimmed of visible fat
¼ c onion slivers
1 whole-wheat flour, low carb tortilla (7.5 inches in diameter)
1 wedge laughing cow original light Swiss cheese
1 Tbsp low-sodium hot Chile peppers
Place the chicken on a cutting board. With a sharp knife at a 45 degree angle, cut into very thin slivers.
Set a med nonstick skillet over med-high heat until it is hot enough for a spritz of water to sizzle on it. Mist with olive oil spray. Place the onion and the reserved chicken in the pan. Cook, separating the chicken shavings with 2 wooden spoons or spatulas, for 2 minutes, or until evenly browned and no longer pink. Remove the pan from heat. Set aside.
Meanwhile, place the tortilla between 2 damp paper towels. Microwave on low power in 10 second intervals until warmed.
Place the tortilla on a serving plate. Spread the cheese, leaving about 2’’ bare on one end, in an even strip (about 3’’ wide) running down the center of the tortilla. Top with the chicken mixture, the ketchup, and peppers. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle.
Makes 1 serving
264 calories, 33 g protein, 17 g carbs, 6 g fat, 76 mg cholesterol, 4g fiber, 620 mg sodium
The Biggest Loser Cookbook
Hint: shave the chicken as thinly as possible
Make sure that the pan is hot and that it is lg enough for the chicken to lay flat when pulled apart
¼ lb boneless, skinless chicken breast, trimmed of visible fat
¼ c onion slivers
1 whole-wheat flour, low carb tortilla (7.5 inches in diameter)
1 wedge laughing cow original light Swiss cheese
1 Tbsp low-sodium hot Chile peppers
Place the chicken on a cutting board. With a sharp knife at a 45 degree angle, cut into very thin slivers.
Set a med nonstick skillet over med-high heat until it is hot enough for a spritz of water to sizzle on it. Mist with olive oil spray. Place the onion and the reserved chicken in the pan. Cook, separating the chicken shavings with 2 wooden spoons or spatulas, for 2 minutes, or until evenly browned and no longer pink. Remove the pan from heat. Set aside.
Meanwhile, place the tortilla between 2 damp paper towels. Microwave on low power in 10 second intervals until warmed.
Place the tortilla on a serving plate. Spread the cheese, leaving about 2’’ bare on one end, in an even strip (about 3’’ wide) running down the center of the tortilla. Top with the chicken mixture, the ketchup, and peppers. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle.
Makes 1 serving
264 calories, 33 g protein, 17 g carbs, 6 g fat, 76 mg cholesterol, 4g fiber, 620 mg sodium
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