Sundried Tomato Grilled Chicken Wrap
Sundried Tomato Grilled Chicken Wrap has deep tomato flavor; Toasted nuts on grilled chicken with romaine and creamy ranch sauce.
Ingredients
- 2 teaspoons sliced almonds
- 3 ounces Grilled Chicken cold left overs, sliced
- 4 Rosemary Basil Sun-dried tomatoes packed in olive oil chopped
- 1/4 teaspoon olive oil from sun-dried tomatoes jar
- 1/2 cup romaine lettuce chopped
- 2 low-carb tortilla I prefer LaTortilla Factory
- 2 Servings Yogurt Ranch Sauce
Instructions
- In a small pan, add almonds and toast lightly over medium heat, stirring frequently. As soon as you can smell them, they are done. Look for light golden brown color. Remove almonds from pan and transfer to a small bowl.
- Return pan to heat, add olive oil and warm. Once oil is warm, add grilled chicken and lightly brown on both sides. Add tomatoes until warm. Remove from pan. Chop chicken into bite sized pieces as soon as they are cool enough to handle.
- Lay your 2 tortillas on a cutting board, or clean work surface. Add 1 tablespoon of Yogurt Ranch Sauce to each tortilla.
- Divide chicken, almonds and tomatoes between two tortillas and scatter chopped chicken and warm tomatoes.
- Add lettuce and 1 tablespoon yogurt ranch sauce to tortillas.
- Fold tortillas and serve.
Nutrition
Serving: 1 | Calories: 126cal | Carbohydrates: 3g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 65mg | Sugar: 1g | Fiber: 2g | Calcium: 27mg | Iron: 1mg