Zesty Chicken and Vegetable Wrap Recipe

1 pound boneless, skinless chicken breast halves
2 teaspoons dried rosemary or Italian seasoning (or other favorite herbs)
1 (14-ounce) can reduced-sodium chicken broth
1 (7¼-ounce) jar roasted red bell peppers, packed in water, divided
1 medium-size green bell pepper, trimmed, seeded and minced
4 ounces light cream cheese, softened
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
4 (10-inch) flour tortillas

2 cups (about 4 ounces) shredded romaine lettuce

Directions

Before you begin: Wash your hands.

1. Place the chicken, rosemary (or other seasoning) and broth in skillet and cover. Simmer for 15 minutes or until the chicken is cooked to an internal temperature of 165°F. Cool slightly and slice into thin strips.
2. Mince half of the roasted peppers. Set aside the other half. Combine minced red and green bell peppers, cream cheese, garlic powder, cumin and cayenne. Spread the mixture evenly over each tortilla. Divide chicken evenly among the 4 tortillas. Top with the remaining roasted peppers and romaine.
3. To assemble the wrap: Place the filling across the lower third of the wrap (or tortilla). Fold the bottom edge of the tortilla over the filling. Fold both the right and left sides inward. Continue rolling up tightly, tucking the ends in and enclosing the filling. Place seam-side down on parchment wrap or foil and then wrap it up. Cut in half diagonally. Slice each roll into 4 pieces just before serving. Secure with a toothpick if necessary.

Cooking Note

• For faster assembly, substitute precooked chicken.

Nutrition Information

Serving size: 1 wrap
Serves 4

Calories: 510; Total Fat: 17g; Saturated Fat: 5g; Cholesterol: 75mg; Sodium: 820mg; Total Carbohydrate: 49g; Dietary Fiber: 4g; Protein: 37g.