Recipes

Chicken Rolls with Roasted Peppers

The roasted red peppers add the magic flavor to this delightful dinner. To make your own, place the peppers on a baking sheet lined with aluminum foil and broil until blackened, then transfer to a covered bowl and let them steam in their own juices for 10 minutes until the skin loosens and they are cool enough to peel.
Print Recipe
Cuisine Continental
Servings 2 servings
Calories 589.87 kcal

Ingredients
  

  • 4 ounce(s) boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
  • 2 flour tortillas (spinach, garlic and herb, or pesto-flavored), 10 inches diameter
  • 2 tablespoon(s) hummus
  • 1 cup(s) lettuce leaves
  • 1/2 cup(s) chopped tomatoes
  • 1 roasted red bell pepper, cut into slices

Instructions
 

  • Spray a small nonstick frying pan with cooking spray.
  • Add the chicken and saute over medium-high heat until the chicken is lightly browned and opaque throughout.
  • Set aside.
  • Heat a dry, large frying pan over medium heat.
  • Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side.
  • Repeat with the other tortilla.
  • To serve, place a warmed tortilla on each plate.
  • Spread 1 tbsp of the hummus on the tortilla.
  • Then add half of the chicken, lettuce, tomatoes and roasted pepper to make each roll.
  • Fold in the sides and the bottom of the tortilla up over the filling, and then roll to close.
  • Cut each roll in half crosswise and serve immediately.

Nutrition

Calories: 589.87kcalCarbohydrates: 66.51gProtein: 46.82gFat: 15.94gSaturated Fat: 3.06gCholesterol: 120.13mgSodium: 1078.85mgFiber: 8.93gSugar: 11.52g
Keyword Chicken, High Fiber, Tomato, Vegetables
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