Recipe: Chicken Fajita Wraps

Chicken Fajita Wraps

2 ½ lbs. of chicken breast thinly sliced

½ orange bell pepper thinly sliced

½ yellow bell pepper thinly sliced

½ red bell pepper thinly sliced

8 oz. package of fresh mushrooms thinly sliced

1 large onion

1 package of Fajita seasoning mix

Cumin and chili powder to taste

Pam Spray

Whole wheat flour fajita size tortillas (20)

4 ounces of Kraft triple cheddar cheese

Directions:

1.)    Prepare and cook Vegetables, set aside.

2.)    Spray large skillet with Pam spray. Cook chicken in this skillet on med-high for approximately 3 minutes, or until chicken turns white.

3.)    Add cooked vegetables to skillet with chicken.

4.)    Add fajita seasoning to skillet, mix well

5.)    Once you have everything mixed, taste it. If you want more flavor add cumin and chili powder to taste.

6.)    Let liquid in skillet cook down.

7.)    Once all the liquid hcooked out, remove from heat and set aside to cool completely.

8.)    When cooled completely, add cheese and mix thoroughly.

 

Prepare:             

1.)    Place plate and tortilla on scale and zero out by pressing tare. Once the scale is at 0 ounces, spoon 2.5 ounces of mixture on the tortilla.

2.)    Wrap by folding in two ends together  toward the middle and then roll  away from you, making sure to keep ends tucked in.

3.)    Place on cookie sheet and par freeze, once frozen place in freezer bag for storage.

 

When ready to eat, wrap frozen wrap in a paper towel and place in microwave for 1 minute. Enjoy!

Nutrition Information per wrap:

Calories: 185

Fat: 6

Carbs: 18

Protein: 17