Wednesday, April 2, 2014

Garlic Chicken and Spinach Wrap

  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon garlic, chopped
  • 1/2 cup chicken, cooked
  • 1 cup spinach, fresh, chopped
  • 1 low carb whole wheat tortilla, 10"
  • 4 strawberries, whole, fresh
  • 2 ounces plain, low-fat yogurt

  • Heat oil in a nonstick skillet to medium high heat; add diced garlic and sauté for about 1-2 minutes. Add cooked, chopped chicken to pan and heat through.
  • Add spinach to skillet and sauté until just wilted (about 1-2 minutes).
  • Warm tortilla according to package directions. Place chicken and spinach on one side of tortilla and roll.
  • Serve lunch with strawberries dipped in yogurt for dessert, and a calorie free beverage to drink.

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