By Mayo Clinic Staff
Roasted Red Pepper
and Chicken Wrap
DIETITIAN’S TIP:
To roast peppers, place them on a baking sheet lined with foil.
Broil (grill), turning frequently with tongs until the skin blackens
all over, about 10 minutes. Transfer peppers to a covered bowl
and let them sit until the skin loosens, about 10 minutes. Then
peel.
Serves 2
INGREDIENTS
• 4 ounces boneless, skinless chicken breast, cut into strips 1/2
inch wide and 2 inches long
• 2 10-inch flour tortillas (spinach, garlic and herb, or pestoflavored)
• 2 tablespoons hummus
• 1 cup shredded lettuce
• 1/2 cup chopped tomatoes
• 1 roasted red bell pepper, peeled and cut into slices
DIRECTIONS
Spray a small nonstick frying pan with cooking spray. Add the
chicken and saute over medium-high heat until the chicken is
lightly browned and opaque throughout. Set aside.
Heat a dry, large frying pan (without a nonstick surface) over
medium heat. Add 1 tortilla to the hot pan and heat until
softened, about 20 seconds per side. Repeat with the other
tortilla.
To serve, place a warmed tortilla on each plate. Spread 1
tablespoon of the hummus on each tortilla. Then add half of the
chicken, lettuce, tomatoes and roasted pepper to make each
wrap. Fold in the sides and the bottom of the tortilla up over the
filling, and then roll to close. Cut each wrap in half crosswise and
serve immediately.
Mar/Apr 2016
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