Goooooooooood morning, everyone!
I decided to throw out a quick recipe to leave you with for the weekend. I’m flying to Chicago in about two hours, so I had some time to spare. A couple nights ago, I whipped up this chicken fajita wrap for Jeremy. It was very light, yet filling. It was also easy to make.
All you need…
-1 Whole Grain Tortilla (Smart & Delicious – High Fiber)
-1 Cup Frozen Peppers & Onion Mix
-1/4 Cup Skim Mozzarella Cheese
-1 Tsp Sweet Red Chili Sauce
– Black Pepper
-3 Ounces Boneless Skinned Chicken
Cook up the chicken, onions, pepper and chili sauce together in a non-stick frying pan. Once the chicken is fully cook and the vegetables are sauteed, add them to a tortilla.
Top the chicken with cheese and a sprinkle of pepper. Close up the tortilla and add to an indoor grill. Cook for about three minutes at 425 degrees. I added avocado to the grill along with it. For additional toppings, I used plain Greek yogurt, lettuce and salsa.
Nutrition: 1 Whole Fajita
280 Calories, 5 g Fat, 29 g Carbs, 14 g Fiber, 34 g Protein