Try this Chicken Cheese-Steak Wrap recipe, or contribute your own.
Suggest a better descriptionPlace the chicken on a cutting board. With a sharp knife at a 45 degree angle, cut into very thin slivers.
Set a medium nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Mist with olive oil spray. Place the onion and the reserved chicken in the pan. Cook, separating the chicken shavings with 2 wooden spoons or spatulas, for 2 minutes, or until evenly browned and no longer pink. Remove the pan from the heat. Set aside.
Meanwhile, place the tortilla between 2 damp paper towels. Microwave on lower power in 10-second intervals until warmed. Place the tortilla on a serving plate. Spread the cheese, leaving about 2" bare on one end, in an even strip (about 3" wide) running down the center of the tortilla. Top with the chicken mixture, the ketchup, and peppers. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 34.7mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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