Chicken & bacon peppercorn alfredo wraps
Prep time: 
Cook time: 
Total time: 
Serves: 4
4 freestyle sp, 5sp or 7pp
  • 12 oz raw, boneless skinless chicken breast cut into thin strips
  • ½ Tbsp canola oil
  • 1 clove of garlic, diced
  • ½ cup light alfredo sauce (a reduced fat kind)
  • ½ Tbsp whole black peppercorns
  • ½ Tbsp finely grated parmesan cheese
  • 4 slices of bacon, cooked & drained
  • 4 Flatout light original flatbreads
  • 1 Tbsp light ranch dressing
  1. Place your oil in your skillet and cook on medium until the oil is hot. Add your chicken pieces and stir around coating them in the oil.
  2. Add in your diced garlic and cook for 5 minutes until chicken is cooked through.
  3. Stir in your alfredo sauce making sure to coat all the chicken pieces, add in your parmesan cheese and peppercorns. Cover and let simmer on medium-low for 10 minutes.
  4. Meanwhile you can be cooking your bacon in a pan on the stove.
  5. Lay your flatbreads out on a flat surface. Divide your chicken mixture into 4, spoon each portion into the middle of your flatbreads. After you have drained your cooked bacon slices, using your hands crumble one slice over top of each of your chicken fillings. Place your 1 Tbsp of ranch dressing in a small zip lock bag, using scissors cut a small hole in the corner and drizzle evenly over your chicken mixture. Fold in your ends and then fold over one of your long edges and continue rolling until wrap is all rolled up, slice in two. Makes 4 wraps at 4 freestyle sp or 7pp each.
  6. Nutritional info per wrap (1 wrap cut in 2) Calories 274...Fat 9.3g...Saturated fat 1.7g..Carbs 18.5g...Fiber 9g... Sugars 1.2g..Protein 36.7g
Recipe by Drizzle Me Skinny! at