Chicken Alfredo Wraps
4 freestyle sp, 5sp or 7pp
Servings: 4
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 1wrap | Calories: 209kcal | Carbohydrates: 21g | Protein: 26g | Fat: 8g | Saturated Fat: 1.4g | Sodium: 529mg | Fiber: 12g | Sugar: 0.13g