Quick & Simple lightened up Chicken Salad Wrap with Quinoa, Grapes, Pecans & Feta – yummy!
1 Ole Xtreme low carb wrap
3oz store bought rotisserie chicken – shredded
1/4cup precooked tricolor quinoa
7 red grapes – halved
7grams crumbled feta cheese
5grams chopped pecans
2tbsp fat free greek yogurt – plain or vanilla (I used vanilla because I like the extra sweetness)
1tsp fresh lemon juice
1tsp olive oil
1/2tsp vinegar (I used pomegranate)
Fresh ground pepper
Handful of spring mix
In a small bowl mix together the yogurt, oil, vinegar & lemon juice until well combined – add fresh ground pepper to taste. In a separate bowl mix together the chicken, grapes, pecans and quinoa. Pour the sauce over the chicken mixture and stir until evenly coated. Season with some more pepper or salt if you choose. You’ve probably noticed by now that I RARELY add salt to dishes, it’s just a personal preference. Lay the tortilla flat & layer with the spring mix, chicken mix & then feta cheese. Roll up tightly and cut!
Quick & Simple Turkey, Brie and Cranberry Quesadilla!
1 Ole Xtreme low carb tortilla
1.5oz reduced sodium deli turkey
1oz brie cheese
20grams dried cranberries
Heat a skillet over medium heat. Once hot, spray with cooking spray and then lay the tortilla flat in it. Cover the tortilla with the turkey and then spread the cheese over the turkey. Sprinkle with cranberries. Cook until the cheese begins to bubble and the tortilla starts to crisp. Fold over, cut & enjoy!
Hawaiian BBQ Chicken wrap with fresh grilled Pineapple, Red Onion & Cheddar Cheese. 325cal/34carb/5fat/35pro
1 Ole Xtreme low carb/high fiber tortilla
4oz of raw chicken breast
70grams of fresh pineapple
2 slices of purple onion
32grams of BBQ sauce
14grams of fat free shredded cheddar cheese
handful of spinach
Fresh ground pepper
Directions: Preheat Panini grill or any other small grilling device. Bring water to a boil in a small sauce pan & boil chicken for 12 minutes. While chicken is cooking cut up the pineapple and grill with the red onion for a few minutes. Once chicken is cooked, shred with 2 forks, season with some fresh ground pepper and mix with the BBQ sauce. Layer the wrap with spinach, shredded chicken, cheese, pineapple, red onion and a little more spinach. Fold over both sides of wrap and grill in a Panini press for a few minutes until cheese is melted.
Cinnamon Apple & Brie Quesadilla with a whipped Honey & Vanilla Dip served with a Vegetable Egg White Frittata – 375cal/40carb/12fat/38pro
1 Low carb/high protein tortilla (I use Ole Xtreme)
62grams of apple
22grams of Brie cheese
150grams of Dannon Light & Fit non-fat vanilla greek yogurt
4 egg whites
2oz of red bell pepper
Few pieces of kale
2 Cherry Tomatoes
Red Pepper Flakes
Preheat oven to 400 degrees & Preheat a Panini press (could also use skillet). Dice up red pepper, cut kale into smaller pieces and slice cherry tomatoes. Mix egg whites with red pepper flakes, diced pepper, kale and pour into an oven safe baking dish. Top with the sliced tomatoes and cook in oven until egg is set. About 20 minutes. While the frittata is cooking slice up the apple into thin slices. Layer apple with cheese & cinnamon on half of the tortilla and then fold over and cook in Panini press or skillet until the cheese is melted. Cut up quesadilla & top with some more cinnamon. Whip about half of a tablespoon of honey into the yogurt and top with some cinnamon to dip your quesadilla in!
California Club Wrap & Strawberry Walnut Spinach Salad – 375cal/30carb/13fat/37pro
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
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.