Thursday, March 19, 2009
Chicken and Bacon Wraps
I had some leftover chicken after the bbq chicken pizza and came up with these yummy wraps to use it up. Hope you enjoy!
4 flour tortillas
8 slices center-cut bacon
3 cloves garlic, minced
1/2 cup chopped yellow onion
2-3 cups sliced mushrooms
2 cups cooked seasoned chicken breasts, chopped*
3 tablespoons (approx.) reduced-fat shredded cheddar
1/4 cup light mayo
1 clove garlic, minced
2 teaspoons lemon juice
chopped cilantro (or other herbs) to taste
ground black pepper
hot sauce (just a dash if you don't want it spicy, more if you do)
Wrap the tortillas in tin foil and heat in a 200 degree oven till warm.
Fry the bacon in a non-stick pan, then remove from pan and drain on paper towels. Leave a small amount of bacon grease (a teaspoon or 2) in the pan, swirling around to coat it. If the pan is too dry spray with cooking spray for more coating. (Or you can use more bacon grease or olive oil, but if you do the calories below will not apply.)
Add the onions, garlic and mushrooms and season with pepper (and salt if desired, but not necessary). Saute over medium heat for a few minutes, until the vegetables are tender.
Add the cooked chicken breast to the pan and cook just a couple of minutes more till the chicken is heated.
Meanwhile, combine all of the ingredients for the herbed mayo in a small bowl. (I used Hellman's light mayo and Texas Pete Hot Sauce).
Remove the tortillas from the oven and spread each tortilla with about 1 tablespoon of the herbed mayo. Top each with 1/4 of the chicken mixture, 2 slices cooked bacon and about 2 teaspoons of the cheddar. Then roll up the tortillas and serve.
*Using leftover cooked chicken saves time, but you could use raw chicken if desired, just make sure to season and cook it with the veggies until it is cooked through.
Calories per wrap: about 350, not counting the veggies. For future and past reference I never count veggies in the calorie total unless they are high calorie vegetables, like corn for example.