Recipe: Chicken and Rice Wraps

Wednesday, December 29, 2010 | 0 comments »

By Team Beachbody

This colorful salad can be served as a first course or a main course. With ingredients like tomatoes, green beans, cranberries, walnuts, and more, this salad looks almost as good as it tastes.
  • 1 boneless, skinless chicken breast, cubed
  • 1 clove garlic, minced
  • 1/4 medium onion, chopped
  • 1 cup romaine lettuce, torn into bite-size pieces
  • 1/2 cup cooked brown rice
  • 2 lowfat whole wheat flour tortillas (6 to 8 inches in diameter)
  • 1-1/2 Tbsp. fat-free salad dressing
  • Nonstick cooking spray
  • Medium-sized frying pan
Spray medium-sized pan with nonstick cooking spray and place over medium heat. When hot but not smoking, add onions and garlic and sauté until slightly browned. Add raw chicken and sauté until browned and cooked through, about 5 to 7 minutes, or until no pink remains in center of each piece. Remove pan from heat. Place tortillas on plates. Put half the lettuce on each tortilla, followed by half the chicken, half the dressing, and half the rice. To assemble wraps, roll tortilla around contents, securing each with a toothpick if necessary. Makes 2 servings.

Preparation Time: 20 to 25 minutes

Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat
345 32 g 4 g 36 g 4.5 g < 0.5 g