17 February, 2010
Chicken Portobello Wrap w/Balsamic Aioli
Posted in : Chicken, Dinner on by : wendland99- 1 cup chopped rotisserie chicken (left over from Sunday’s dinner)
- 3 bell peppers
- 1 clove garlic, minced
- 1 Tbsp reduced-fat mayonnaise
- 1 tsp balsamic vinegar
- 1 whole-wheat tortilla
- 2 Tbsp shredded mozzarella cheese
- 1 small handful mixed greens
- 1 cup leftover asparagus, mushrooms, and onions
To chop the chicken, remove the skin and use a fork to pull the meat from the bones. Then place the meat on your cutting board and cut it into bite-size pieces — it should yield about 3 cups’ worth. Use 1 cup for the wrap and save the other 2 cups for later in the week. Chop the peppers into 1/2″ pieces. They should yield about 4 cups; use 1/2 cup today and save the rest in a plastic bag for dinner.Mix the garlic, mayonnaise, and vinegar together to make the aioli. Brush the tortilla with the aioli, then put the cheese down the middle, followed by the greens, chicken, and vegetables. To make a tight wrap, fold the bottom of the tortilla up first, then roll it from the side.400 calories, 43 g protein, 29 g carbohydrates, 15 g fat (4.5 g saturated), 5 g fiber
