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Preptime: 15 min.Cooktime: 15 min.
Carbs: 41g
Fat: 15g
Fiber: 5g
Protein: 65g
Satfat: 5g
Sodium: 641mg
For the grilled chicken and artichokes:
2 teaspoons olive oil
4 small skinless, boneless chicken breasts, about 3-4 ounces each
salt to taste
freshly ground black pepper
1/2 cup fat-free, whipped cream cheese
2 tablespoons minced, sweet onion
1 cup canned artichoke hearts, drained, rinsed and chopped
For the wraps:
4 large flour tortillas
4 large lettuce leaves (green leaf, bibb or romaine), shredded
Directions:
For the grilled chicken and artichokes:
1. Preheat the grill to medium-high.
2. Brush the chicken breasts with olive oil and then season with salt and pepper. Cook them on the grill, about 4-5 minutes per side, depending on the thickness of the breast. Transfer the chicken to a cutting board to let cool and then cut into small pieces.
For the wraps:
3. In a small mixing bowl, combine the cream cheese and onion. Add salt and papper to taste.
4. Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas, spreading it out in the middle of each tortilla. Divide the lettuce among the tortillas, top with one quarter of the chicken pieces and one quarter of the artichokes. Tightly roll the tortilla in a cylinder ending with the seam side down.
5. Slice the wraps on the diagonal and serve.
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