Sometimes things don’t go according to plan but they still work out, like this idea for a Chicken, Kale and Sweet Pepper Wrap. Originally I was thinking I’d use the kale leaves for the wrap itself but once I pulled out the ingredients I realized it just wasn’t going to work. Thankfully I had some tortillas on hand so I decided to put the kale IN the wrap. It worked out great! I loved the combo of salty bacon, sweet peppers and slightly bitter kale.
- 1 thick slice of sweet onion chopped
- 1/2 of a sweet orange pepper chopped
- 1 tbsp real bacon bits
- 2 large leaves of fresh kale chopped
- 2 oz cooked chicken (I used leftover rotisserie that bought the other day)
- 1 whole wheat low-carb tortilla
- Olive oil non-stick cooking spray
- kosher salt
Spray a small non-stick skillet with the cooking spray and heat over medium-high heat. Add the onion and cook until browning. You want the flavor. Once brown add the pepper. Sprinkle the peppers and onion with a bit of kosher salt. Add the bacon bits and lower to medium heat. Stir and let the flavors combine a bit.
Add the chopped kale and stir in. It will start to wilt. Add the chicken, stir to combine and cook until warm. About another 1-2 minutes.
Pour the chicken, kale and pepper filling into a the tortilla. Wrap and eat!
I’m basing the nutritional information on a standard low-carb whole-wheat tortilla that is about 90 calories. The WWP are based on total nutritional info but if you count points for just the tortilla, chicken and bacon bits (everything else is free) it’s about 4. That’s why I put it in parenthesis.
|Servings||Amt per Serving|
|300||12g||12g||old: 6 (4)||new: 8|