This healthy wrap is enhanced by the lime juice marinade. Low on fat but high on taste this sandwich will ensure a healthy lunch for the entire family. Use any type of bell peppers you like including yellow, orange or even purple. The colorful vegetables help when it comes to feeding vegetables to our children.
Marinated Chicken and Bell Pepper Wraps
What You Need:
- 2/3 C of lime juice
- 1 tbsp salt free, gluten free seasoning blend
- 1 tbsp ground cumin
- 1 tsp pepper
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 lb. boneless skinless chicken breasts cut into strips
- 1 green bell pepper, julienne
- 1 sweet red bell pepper, julienne
- 1 onion, halved and sliced thin
- 6 (8 in.) corn tortillas
How to Make It:
Pour the lime juice into a mixing bowl.
Whisk in the seasoning blend, cumin, pepper, chili powder and garlic powder.
Remove 2 tbsp of the lime juice mixture and set aside.
Pour the remaining juice mixture into a sealable plastic bag.
Add the chicken strips, seal and turn to coat well.
Refrigerate for 30 minutes, turning the bag occasionally.
Spray a skillet with a non stick cooking spray and place over medium heat.
Place both types of peppers and the onion into the skillet.
Sauté the vegetables for 5 minutes or until crisp tender.
Remove to a bowl and set aside.
Remove the chicken from the juice and discard the juice.
Place the chicken into the skillet used for the vegetables.
Add the reserved lime juice mixture.
Cook the chicken for 5 minutes, stirring occasionally, or until the chicken is cooked through.
Return the vegetables to the skillet and cook for 3 minutes or until hot, stirring occasionally.
Spoon the chicken vegetable mixture down the center of each tortilla.
Fold the tortilla’s around the filling to enclose.
Makes 6 wraps
Preparation Time: approximately 10 minutes
Marinating Time: approximately 30 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 53 minutes
Nutritional Information: (approximate value per wrap)
Calories 199; Fat 2g; Saturated Fat 0g; Carbohydrates 23g; Protein 22g; Fiber 3g
Cholesterol 44 mg; Sodium 96 mg