Mediterranean Chicken WrapsSource: Emily Bites Original
1 T extra virgin olive oil
1 garlic clove, minced
½ t dried basil
½ t oregano
½ t fresh rosemary, minced
1 lb raw boneless, skinless chicken breasts, sliced into thin strips
6 low carb, high fiber tortillas (I used La Tortilla Factory’s Smart & Delicious Low Carb, High Fiber)
12 T hummus (I used Tribe brand Roasted Garlic hummus)
12 T crumbled Feta cheese
1 large plum tomato, diced
1. In a large skillet, bring the oil over medium high heat. Add the garlic, basil, oregano and rosemary and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through.
2. Warm the tortillas slightly in the microwave for a minute or so to make them more pliable. Spread 2 tablespoons of hummus across the center of each tortilla. Divide the chicken strips evenly amongst the tortillas (I weighed my chicken strips after cooking and they were a little over 12 oz total, so each wrap should get about 2 oz of chicken). Sprinkle 2 tablespoons of feta cheese over the chicken on each wrap and then follow with tomato pieces. Fold the ends of the tortilla in and then roll the sides over. Cut in half and serve.
Yields 6 servings. WW P+: 8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per wrap from myfitnesspal.com: 286 calories, 24 g carbs, 14 g fat, 28 g protein, 13 g fiber