Tuesday, September 10, 2013

Crispy Cheesy Chicken Fajita Wraps




I love chicken fajitas but wanted to avoid using my stove to make them because it is so hot outside today. I decided to make chicken fajita wraps instead.  I cooked the chicken in my crock pot and then assembled the rest of my ingredients, rolled them up in a tortilla and grilled them in my panini press. Easy peasy!


Crispy Cheesy Chicken Fajita Wraps
Makes 4 Wraps
WW PP=10 per wrap
Cal 389, Carbs 46g, Fat 11g, Fiber 3g, Protein 25.7g

16 oz fajita style chicken tenders cooked and cut into chunks (I used Market Pantry) 
1 onion sliced
1 red pepper, sliced 
1 green pepper sliced
1 cup reduced fat shredded cheddar jack cheese
1/2 cup salsa


In a bowl combine shredded chicken, salsa, and cheese. 

Onto center of each tortilla, spoon about 1/2 cup of the chicken mixture and veggies. Fold top and bottom ends of each tortilla about 1 inch over filling; fold right and left sides over folded ends, overlapping.

Arrange two wraps onto Panini press and cook for about 3-4 minutes or until cheese is melted and tortilla is brown and crispy. Enjoy!

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