- 2 tablespoons chicken, cooked
- 2 1/2 teaspoons artichoke hearts
- 1/2 teaspoon scallions, fresh, chopped
- 1/2 teaspoon pesto sauce
- 1 low carb flour tortilla, 6"
- 1 piece pimiento strips
- 8 fluid ounces water
Preparation
- Shred chicken.
- In a small bowl, mix together shredded chicken, coarsely chopped artichoke hearts and scallions. Set aside.
- Spread pesto sauce on low carb tortilla. Arrange chicken mix and pimento on top.
- Roll up tortilla; heat if desired.
- Enjoy with a glass of water.
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