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Crispy Chicken and Veggie Wraps
Course
Entree
Cuisine
American
Calories
Author
Robin Gagnon
Ingredients
1
chicken breast
½
tsp.
canola or olive oil
1
small zucchini
quartered and sliced
¼
of a sweet onion
chopped
handful of sliced mushrooms
salt free spice blend
2
x-large flour tortillas
2
slices
of cheese
American or cheddar
Instructions
Put oil in non-stick wok or skillet on med heat.
Slice chicken into bite size pieces for cooking.
Toss zucchini and sweet onions into the pan. When they are nearly cooked through add chicken and salt-free seasoning.
Once outside of chicken is cooked, add mushrooms. When fully cooked, check taste and add a pinch or two of Kosher salt if needed.
Switch pan to one with a non-stick flat-bottom.
Put half of mixture on each tortilla slightly off-center, and top each with a Kraft 2% Milk Single.
Roll up as you would a burrito. (fold short side over, fold in ends and roll up)
Dry grill, until each side is golden brown and crispy.
Serve with salsa, low fat sour cream, a splash of hot sauce or a little BBQ sauce.