Chicken Alfredo Wraps
4 freestyle sp, 5sp or 7pp
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Servings: 4
- 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
Place the oil in a skillet and put it on medium heat until the oil is hot. Add the chicken pieces and stir them around until they are coated with the oil.
Add in the diced garlic and cook for 5-8 minutes until the chicken is cooked through.
Stir in the alfredo sauce making sure to coat all the chicken pieces. Add in the parmesan cheese and peppercorns. Cover and let simmer on medium-low for 10 minutes.
Meanwhile, you can cook the bacon in a pan on the stove or in the microwave.
Lay the flatbreads out on a flat surface. Divide the chicken mixture into 4 and spoon each portion into the middle of the flatbreads. After the bacon has been drained, crumble the bacon over each wrap. One piece per wrap. Place the 1 Tbsp of ranch dressing in a small zip lock bag and cut a small snip in the corner using scissors. Drizzle the ranch evenly over each wrap.
Fold in the ends and then fold over one of the long edges and continue rolling until the wrap is all rolled up. Slice it into two. Enjoy!
Serving: 1wrap | Calories: 209kcal | Carbohydrates: 21g | Protein: 26g | Fat: 8g | Saturated Fat: 1.4g | Sodium: 529mg | Fiber: 12g | Sugar: 0.13g