Creamy Roasted Red Pepper Wrap

  • U Serves 1 Person
  • P Prep: 00:10
  • P Cook: 00:10
Creamy Roasted Red Pepper Wrap

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)


Amount Per Serving


Calories 358

Calories from Fat 125


% Daily Values*


Total Fat 13.92

21.42%


Saturated Fat 2.08

10.40%


Polyunsaturated Fat 2.93


Monounsaturated Fat 3.70


Cholesterol 79.00

26.33%


Sodium 1468.81

61.20%


Potassium 429.97


Total Carbohydrate 31.82

10.61%


Dietary Fiber 12.01

48.04%


Sugars 5.86


Protein 43.50


Vitamin A 11.54%

Vitamin C 174.56%


Calcium 24.43%

Iron 30.35%


* Nutritional Values are estimated and may vary

³ Description

Protein packed, creamy & delicious

² Ingredients

  •  0.76 serving (serving = 1/4 cup) Market Pantry Ricotta Cheese Low Fat
  •  1.5 serving (serving = 2 tbsp) Fountain of Health Roasted Red Pepper Hummus
  •  1/4 tsp Paprika
  •  1/8 tsp Garlic Powder
  •  1/8 tsp Onion Powder
  •  5 dash Sea Salt
  •  110 g Skinless Chicken Breast
  •  60 g Cooked Red Peppers
  •  1 serving (serving = 1 flatbread) Flatout Light Original Flatbread
   

q Directions

47g (3T) low fat ricotta cheese
45g (3T) roasted red pepper hummus
1/4 tsp paprika
1/8 tsp garlic powder
1/8 tsp onion powder
Sea Salt to taste
110g (~4oz) precooked shredded chicken
60g roasted red pepper slices
1 FlatoutBread light original wrap

1) Bake chicken at 350 until cooked through (or use pre cooked). Using 2 forks, shred the chicken into thin pieces.
2) In a medium size bowl, combine the ricotta, hummus, and spices. Slice the red pepper into strips. Add the chicken and peppers to the bowl and stir to coat.
3) Pour mixture into the center of the wrap. Fold in the small sides first, then roll up longways. Wrap in foil and bake at 350 ~10 minutes until warm.

Recipe Provided by @ellen_whitney

U More Recipes By @ellen_whitney:

Vegetarian Southwest Wrap Thin Mint Protein Milkshake Pumpkin Protein Cupcakes Stuffed With a Cinnamon Vanilla Cream Cheese Filling Peanut Butter & Jelly Protein Cheesecake

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