- Italian dressing ¼ cup
- Chicken breasts 1lb (450g) boneless, skinless, cut into thin strips
- Red onion 1 small, cut into thin slices
- red, yellow and green peppers 1 each, cut into thin strips
- flour tortillas 4 large
- garlic and herb cream cheese ¼ cup
Slice the peppers and onion:
Cut the chicken into thin strips and place on a dish:
Heat the Italian dressing in a large, nonstick skillet on a medium heat. Add the chicken and onions, and cook for 5-6 minutes. Add the peppers next, and cook for around 3-4 minutes (or until the peppers are tender but still crisp,) stirring frequently.
If you heat your tortillas, it will prevent them from cracking while rolling them up.
Warm them in the oven by stacking them in foil and baking for 5 mins at 300F. You can also heat them in a microwave on High power for 15 seconds or so.
Once cooked, spoon the chicken mixture down the center of the tortillas:
Top with the cream cheese:
Fold up the bottom of each tortilla, then overlap the sides and roll up. Enjoy!
410 calories Total fat: 13g Saturated fat: 4g Carbohydrate: 40g Fiber: 4g Sugars: 6g Protein: 35g Cholesterol: 75mg Sodium: 600mg