Last week I shared the first recipe in the {What's Cooking?} collection, Grilled Zucchini Poppers. This week's recipe is a new Cooking Light find that our family just recently tried and LOVED. It is healthy, hearty, and easy to prepare for a quick weeknight meal.
Caprese Wraps with Chicken
Ingredients
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups prechopped hearts of romaine lettuce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3/4 cup (3 ounces) fresh mozzarella cheese, chopped
1/2 cup fresh basil leaves, torn
1 pint cherry tomatoes, quartered
Cooking spray
4 (2.8-ounce) multigrain flatbreads (such as Flatout)
1 large garlic clove, halved
Preparation
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.
* A few side notes: I do not eat meat but my husband and oldest son do. So, I prepared all of the ingredients and added the chicken in at the end, allowing the meat-free wraps to be prepared first. I have used balsamic vinegar in place of the white wine vinegar...yummy! Also, you can use any type of shredded chicken that you have leftover or on hand. My husband used Tyson's All Natural Crispy Chicken Strips one night and loved the result. Experiment and have fun!
Nutritional Information
Calories:328
Fat:15.9g (sat 4.5g,mono 6.2g,poly 2.7g)
Protein:30.3g
Carbohydrate:22g
Fiber:9.5g
Cholesterol:61mg
Iron:2.9mg
Sodium:573mg
Calcium:180mg
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