Chicken Cheesesteak Wrap

[makes 4]

• 1 pound boneless, skinless chicken breast, trimmed of visible fat
• 1 cup onions, chopped
• 1 cup green pepper, sliced
• 1 cup mushrooms, sliced
• 4 wedges (¾ ounce) Laughing Cow Original light swiss cheese or equivalent
• 4 whole wheat flour, low-carb tortilla
• 8 teaspoons sliced pickled hot chili peppers (optional)

1. Place chicken breast on a cutting board, pound to 1/4” thin, and slice into very thin strips. 
2. Place a skillet over medium-high heat and mist with cooking spray. 
3. Add the onion and chicken to the heated pan and cook until the onions are translucent and the chicken is no longer pink throughout.
4. Add green peppers and mushrooms to the pan and cook until peppers and mushrooms soften. 
5. Place the tortilla between 2 damp paper towels. 
6. Microwave for 20 seconds. 
7. Lay the warm tortilla flat and spread cheese in an even strip in the middle. 
8. Top with chicken, peppers, onions, and mushrooms. 
9. Add chili peppers if using. 
10. Fold the sides of the tortilla over the middle. 
11. Serve immediately.

Serving size: 1 wrap