Chicken Veggie Wrap
Soft warm flour shell with cooked veggies and chicken, toped with Sliced pickles, Dijon mustard and no sugar ketchup.
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
Servings: 4
Ingredients:
» 4 Cook your self-tortillas
» 6 Chicken sausage (or cooked chicken)
» 1 bell pepper any color » 1 small zucchini
» 2 mushrooms
» 2 green onions
» Spinach » ¼ tsp Garlic powder
» ¼ tsp Cumin powder
» ¼ tsp Black pepper
» Dill Pickles » Dijon Mustard
» 100% Natural Ketchup (No High Fructose Corn Syrup)
Directions:
Sliced up bell pepper, zucchini, mushrooms and green onions. Heat up a sauté pan with a teaspoon of extra virgin olive oil and cook veggies. Add the ¼ tsp of garlic powder, cumin powder and black pepper on the veggies. While veggies are cooking, start cooking the flour tortillas. Heat another sauté pan and cut the chicken sausage in half and add to sauté pan. Cook the chicken sausage for about 4 minutes on each side till warm.
Slice up pickles and chop up spinach. Add flour shell to a plate, put on top the chicken sausage, veggies, spinach, pickles and add Dijon mustard and ketchup.
Cooking Tips:
You can either cook chicken thigh or buy a rotisserie chicken from the store and take the meat off, if you do not want to use chicken sausage.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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