Sandwiches

Roasted Bruschetta Chicken Wraps

Niki Maxwell
July 07, 2013
106
2
1 tomato, diced (seeds removed)
1 tablespoon minced onion
1-2 tablespoons fresh minced basil or 1 teaspoon dry basil
1 teaspoon balsamic vinegar
kosher salt
black pepper
1 tablespoon light mayo
1 tablespoon light sour cream or plain greek yogurt
2 tablespoons basil or spinach pesto
1 teaspoon fresh lemon juice and a little zest
1 cup shredded or diced cooked chicken breast, about 4 ounces
1 tablespoon pine nuts, toasted
1/2 cup shredded romaine lettuce or spinach leaves
2 torillas, flat breads, rolls, pitas, etc.
Combine diced tomato, onion, basil, and balsamic vinegar. Add a pinch of salt and pepper to taste. Set aside. Combine mayo, sour cream, pesto, lemon juice and a few grates of the lemon zest. Stir mixture and combine it with chicken and pine nuts, stirring until combined. Layer lettuce on torillas (or carb of choice), top with chicken mixture, and then bruschetta. Nutritional Info (calculated using a 50 calorie tortilla wrap) calories: 290 protein:23 g fat:15 g carbs: 15 g
Nutritions

Calories
101

Sodium
73mg
3% DV

Fat
5g
8% DV

Protein
2g
4% DV

Carbs
6g
2% DV

Fiber
1g
6% DV
Diabetic-Friendly Sugar Free Low-Calorie Low-Sodium Lunch American Low-Fat High-Fiber Mixed Chicken Low-Carbohydrate Low-Sulfite

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