Stuffed Chicken Wraps

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 453g

• Tomatoes

  Red, ripe, canned, stewed

  1 ¹³⁄₁₆ cup or 459g

• Tomato sauce

  Canned

  1 cup or 245g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 ¹⁄₁₆ tbsp or 5g

• Tortillas

  Ready-to-bake or -fry, flour, without added calcium

  6 tortilla, large or 432g

• Cheddar cheese

  ½ cup, shredded or 57g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 ½ cup, chopped or 240g

Directions

1. Dice onion and bell pepper and cut chicken breast into strips.
2. Spray large skillet with cooking spray; heat over medium-high heat.
3. Add chicken, bell pepper and onion; cook 7 minutes or until chicken is no longer pink, stirring occasionally.
4. Add drained tomatoes, tomato sauce and seasoning mix; mix well, breaking up large pieces of tomato. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
5. Spoon about 1/2 cup chicken mixture down center of each tortilla; top with cheese and lettuce. Fold up bottom of tortilla over filling; fold in sides and roll to wrap.

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