This makes a very good lunch especially for a weekday!
- 3/4 pound boneless, skinless chicken breast, trimmed of visible fat*
- 3/4 cup onions, chopped
- 3/4 cup green pepper, sliced
- 3/4 cup mushrooms, sliced
- 3 wedge (3/4-ounce) Laughing Cow Original light swiss cheese or equivalent
- 3 whole-wheat flour, low-carb tortilla
- Place chicken breast on cutting board, pound to 1/4” thin and slice into very thin strips.
- Place a skillet over medium high heat and mist with cooking spray.
- Add the onion and chicken to the heated pan and cook until onions are translucent and chicken is no longer pink throughout.
- Add green peppers and mushrooms to the pan and cook until peppers and mushrooms soften.
- Place tortilla between two damp paper towels. Microwave for 20 seconds.
- Lay the warm tortilla flat and spread cheese in an even strip in the middle.
- Top with chicken, peppers, onions and mushrooms.
- Fold sides of tortilla over middle. Serve immediately.
*If you like, use pre-cooked rotisserie chicken to make it easier!
Now, I made these using rotisserie chicken and decided to bake them in Mild enchilada sauce with a little cheese on top.