Ingredients:

3oz Raw Chicken Breast (I used Breast Tenders)

1 La Tortilla High Fiber/Low Carb Whole Wheat Tortilla

1 Slice of Jenny-O Turkey Bacon

20 grams of Avocado

2 Slices of Borden’s Fat Free Sharp Cheddar Cheese

3 Slices of Roma Tomato

50 grams of Fresh Strawberries

8 grams of chopped walnuts

2 Large handfuls of Spinach for wrap and side salad

Dijon Mustard

 

Directions:

Preheat oven to 400 degrees. Wash & dry chicken breast, season with some fresh ground pepper and bake on a lined baking sheet with the strip of bacon for 12-15 or until cooked through. While chicken is cooking, cut up the avocado & slice up the tomato. Once chicken is done layer the tortilla with Dijon mustard, spinach, chicken, bacon, cheese & avocado. Roll it up and pop it in the oven for a few minutes, just until the cheese is melted. Cut it on a diagonal and serve with a side salad of sliced strawberries & chopped walnuts on top of fresh spinach. I added some fresh ground pepper and lemon juice to mine.