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Chicken BLT Wrap

8 slices bacon
1 1/4 lbs skinless, boneless chicken breasts, cut into tenderloin strips
1/2 tea. Garlic powder
1/2 tea. Black Pepper
2 medium Avocados
1 cup Fresh Salsa (Tomato, Onion, Hot Peppers, Green Peppers, Cilantro, etc.)
8-6 inch whole wheat flour tortillas
4 cups shredded Romaine lettuce

Cook bacon. Set aside.
Sprinkle chicken with Garlic powder and black pepper.  Cook chicken 6-8 minutes or until chicken is cooked through.
In a bowl,  mash avocado with a fork. Mix in fresh salsa to make a Guacamole.
Spread each tortilla with 1/8 of the Guacamole. Top with one slice of bacon,  1/8 of the chicken and  1/2 cup lettuce. Serve with 1 cup fresh vegetables (carrot sticks,  celery sticks, cauliflower, broccoli or broccolini) and 1 Tab. Ranch dressing. Also, optionally, you can serve with additional Guacamole or fresh salsa and tortilla chips.

Chicken BLT Wrap: 269 cal., 493 sodium,  17g. Carbs., 11 fiber, 22 g. Protein,  12 g fat

Fresh Veggies and Dip: 69 cal., 8 g carbs., 2 g. Protein,  4 g. Fat



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