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Chicken Cherry Wrap Recipe

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Chicken Cherry Wrap Recipe

Prep Time: Cook Time:

Ingredients

  • Cherries, sweet, raw | 3.00 cup, with pits, yields
  • Fresh basil | 2.00 tbsp, chopped
  • Sweet Green peppers, raw | 2.00 tbsp
  • Ginger root, raw | 2.00 tsp ground
  • Salt | 0.25 tsp
  • Skinless chicken breast, raw | 2.00 breast, bone and skin removed
  • Spices, garlic powder | 0.50 tsp
  • Spices, pepper, black | 0.13 tsp, ground
  • Palm kernel oil | 1.00 tablespoon
  • Brown rice, long grain, cooked | 2.00 cup
  • Ready-to-bake flour tortilla | 8.00 tortilla medium approx 6" dia
  • Romaine lettuce, raw | 2.00 cup shredded
Nutrition Facts (Per Serving)

Calories per serving: 265.97 mg

Fat per serving: 6.14 g

Saturated fat per serving: 2.40 g

Protein per serving: 17.05 g

Sodium per serving: 335.59 mg

Cholesterol per serving: 37.76 g

Instructions

  1. Chop 2 cups cherries in food processor. Combine cherries, basil,sweet pepper , 1 tsp ginger and salt in large bowl; set aside.
  2. Cut chicken breast into small strips.
  3. In skillet, saute chicken, remaining 1 cup pitted cherries, remaining 1 tsp ginger, garlic and black pepper in oil until chicken is no longer pink; fold chicken mixture into cooked rice.
  4. Wrap tortillas tightly in heavy foil; heat 10 to 15 minutes at 350*F.
  5. Portion 1/4 cup each rice mixture, lettuce and chopped cherry mixture on one half of each tortilla. Fold in sides and roll into a bundle.

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