Roasted Red Pepper and Chicken Wrap

Roasted Red Pepper and Chicken Wrap - 2 Guiding Stars

Active Time

15 min.

Total Time

25 min.

Servings

2 (265 g)

Next time you grill chicken, put on some extra to make these wraps for lunch the next day. Fresh basil would be delicious wrapped up here too, but it’s the roasted red pepper that really makes the meal.

Ingredients

4 oz. boneless, skinless chicken breast, cut into strips
1 red bell pepper
2 (10") flour tortillas
2 Tbsp. hummus
1 cup chopped lettuce
½ cup chopped tomatoes

Directions

Spray a small nonstick frying pan with cooking spray. Add the chicken and sauté over medium-high heat until the chicken is lightly browned and opaque throughout. Set aside.
Turn broiler to high and place the rack in the highest setting. Place the pepper on a baking sheet lined with aluminum foil. Broil, turning frequently with tongs until the skin blackens all over. Transfer the pepper to a covered bowl until the skin loosens (10 minutes). Peel, remove seeds, and slice.
Spread each tortilla with 1 tablespoon hummus. Divide chicken, lettuce, tomatoes, and roasted pepper between wraps. Fold, roll, and serve.

Nutritional analysis per serving: Calories 340; Total Fat 9g (11% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 41mg (14% DV); Sodium 620mg (27% DV); Total Carbohydrate 43g (16% DV); Dietary Fiber 5.5g (19% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 21g; Vitamin D 0% DV; Calcium 10% DV; Iron 20% DV; Potassium 10% DV; Vitamin C 90% DV; Niacin 80% DV; Selenium 50% DV.