Quick and Easy Chicken and Vegetable Wrap

Skillet/Frying Pan

10 minutes

20 minutes

American

Chicken, Vegetables, Wrap, Quick, Easy

Main Course

Stovetop

Gluten free/Vegan/Vegetarian

1

2 ounces cooked chicken breast, diced

½ cup shredded lettuce

¼ cup diced tomatoes

¼ cup diced bell peppers

2 tablespoons diced red onion

2 tablespoons shredded cheese (optional)

1 whole wheat tortilla wrap

Preheat a skillet over medium heat.

Place the diced chicken in the skillet and cook for 5 minutes until lightly browned.

Add the lettuce, tomatoes, bell peppers, red onion, and cheese (if using) to the skillet and cook for an additional 3-4 minutes until vegetables are softened.

Remove from heat and transfer the mixture to a plate or bowl.

Place the tortilla wrap on a flat surface and spoon the chicken and vegetable mixture onto it.

Fold up the sides of the wrap to enclose the filling completely.

Heat a clean skillet over medium heat for 1 minute before adding the wrap seam side down to cook for 3-4 minutes until lightly browned on both sides.

Serve warm with your favorite condiments or dipping sauce!

Calories – 300; Fat – 9g; Carbohydrates – 34g; Protein – 20g; Fiber – 6g

This quick and easy Chicken and Vegetable Wrap is a delicious way to get your daily dose of protein, vegetables, and fiber! It’s perfect for lunch or dinner, can be customized to fit any dietary preferences, takes only 10 minutes of preparation time plus 10 minutes of cooking time – making it an ideal meal when you’re short on time! Plus it’s packed with nutrition – providing 300 calories per serving with 9g fat, 34g carbohydrates, 20g protein, 6g fiber – making it a great choice for anyone looking for a healthy meal option!

4

The hamburger, which is now a staple of American cuisine, originated in Germany.