How to make Low-CarbChicken Tortillas
Prep
time: 15 minutes | Cook time: 20 minutes | Serves 4
Olive oil cooking spray
1/4 red pepper deseeded and sliced thinly.
1/4 yellow pepper deseeded and sliced thinly.
6 oz. skinless chicken breasts, cut into thin strips.
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. dried oregano
2 low-carb tortillas
2 cups iceberg lettuce, finely shredded
1/4 red pepper deseeded and sliced thinly.
1/4 yellow pepper deseeded and sliced thinly.
6 oz. skinless chicken breasts, cut into thin strips.
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. dried oregano
2 low-carb tortillas
2 cups iceberg lettuce, finely shredded
1. Preheat the oven to 325°F. Lightly spray a
non-stick frying pan
with the cooking spray, and heat over medium heat. Add the peppers
and sauté until they are softened. Add the chicken, paprika, cumin,
and dried oregano to the peppers. Continue cooking for 15 minutes or
until the chicken is cooked through.
with the cooking spray, and heat over medium heat. Add the peppers
and sauté until they are softened. Add the chicken, paprika, cumin,
and dried oregano to the peppers. Continue cooking for 15 minutes or
until the chicken is cooked through.
2. When the chicken is cooking, the tortillas can
be wrapped in foil
and warmed for 5 minutes. To assemble: Spoon half of the chicken
into the center of each tortilla and top with a cup of shredded lettuce.
Roll the tortilla and serve warm.
and warmed for 5 minutes. To assemble: Spoon half of the chicken
into the center of each tortilla and top with a cup of shredded lettuce.
Roll the tortilla and serve warm.
Per
serving:
Calories: 196 kcal, Protein: 26g, Total Carbs: 3g, Dietary Fibers: 1g, Total Fat: 4g
Calories: 196 kcal, Protein: 26g, Total Carbs: 3g, Dietary Fibers: 1g, Total Fat: 4g
