Mushroom & Chicken Wrap
You can also use these ingredients to make a mushroom & chicken quesadilla!
This awesome recipe is courtesy of Jen Ozick. Read more about her here.
4 boneless/skinless chicken breasts (pre-cooked or grilled and cut into strips)
14 oz bag of frozen “Southwest Blend” (assortment of onions, red peppers and green peppers)
2 cups of fresh mushrooms, sliced
1 Tbsp olive oil
garlic powder, to your taste
salt, to your taste
creole seasoning, to your taste
garlic, minced, to your taste
1 cup Alfredo sauce (light/low-carb version)
low-carb tortilla (LaTortilla Factory)
In a non-stick pan add olive oil, frozen veggies and mushrooms. Cook over Med-High heat for about 5 minutes. Add sliced chicken and seasonings. Cook about 5 more minutes. Add Alfredo sauce and stir until sauce has thickened. Place in a warm low-carb tortilla, wrap and Enjoy!
Nutrition Facts(per wrap): 224 calories, Fat: 12.5g; Protein: 18.9g; Carbohydrates: 17.1g.
Did you know!
[blockquote cite=”Jen Ozick”]Fettuccine Alfredo was created during the 1920s by restaurateur Alfredo di Lelio, at his restaurant in Rome, ‘Alfredo all’Augusteo’. The original consisted of butter, cream, fresh ground black pepper and Parmesan cheese.”[/blockquote]