|
|
Recipes
| Balsamic Chicken-and-Vegetable Wrap |
| Restaurant/Operation |
Via Christi Regional Medical Center, Wichita, Kan. |
| Menupart |
Poultry, Sandwiches |
| Daypart |
Lunch, Dinner, Snacks |
| Region |
American |
| Yield: 1 serving |
| Cooked chicken strips |
3 oz. |
| Green peppers, chopped |
1/4 cup |
| Zucchini, chopped |
1/4 cup |
| Yellow squash, chopped |
1/4 cup |
| Mushrooms, sliced |
1/4 cup |
| Grated low-fat mozzarella cheese |
1/4 cup |
| Low-fat tortilla, 12-in. |
1 |
|
|
1. Sauté chicken with onions, green peppers, tomatoes, zucchini, squash and mushrooms. Add garlic and vinegar; sauté until pan is deglazed.
2. Place ingredients on tortilla and roll. Grill on panini grill until thoroughly heated. Slice diagonally. Serve with fresh fruit salad if desired. |
|
|
|
|
