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Roasted red pepper and chicken wrap

By Mayo Clinic Team

Dietitian’s tip:

To roast peppers, place them on a baking sheet lined with foil. Location beneath broiler, turning frequently with tongs until finally the pores and skin blackens all in excess of, about 10 minutes. Transfer peppers to a protected bowl and let them sit until finally the pores and skin loosens, about 10 minutes. Then peel.

Number of servings

Serves 2

  1. Higher Fiber


  1. four ounces boneless, skinless chicken breast, minimize into strips one/2 inch huge and 2 inches long
  2. 2 10-inch flour tortillas
  3. 2 tablespoons hummus
  4. one cup shredded lettuce
  5. one/2 cup chopped tomatoes
  6. one roasted pink bell pepper, peeled and minimize into slices


Spray a compact nonstick frying pan with cooking spray. Include the chicken and saute in excess of medium-substantial warmth until finally the chicken is lightly browned and opaque all over. Set apart.

Heat a dry, massive frying pan (with out a nonstick surface) in excess of medium warmth. Include one tortilla to the hot pan and warmth until finally softened, about 20 seconds for every facet. Repeat with the other tortilla.

To provide, place a warmed tortilla on just about every plate. Unfold one tablespoon of the hummus on just about every tortilla. Then incorporate 50 % of the chicken, lettuce, tomatoes and roasted pepper to make just about every wrap. Fold in the sides, fold the bottom of the tortilla up in excess of the filling and then roll to shut. Cut just about every wrap in 50 % crosswise and provide instantly.

Nutritional examination for every serving

Serving dimension: one wrap

  • Energy 358
  • Total fats eight g
  • Saturated fats 2 g
  • Trans fats Trace
  • Monounsaturated fats four g
  • Cholesterol 41 mg
  • Sodium 415 mg
  • Total carbohydrate 50 g
  • Dietary fiber five g
  • Included sugars g
  • Protein 21 g
  • Total sugars four g