It’s Saturday night, and I don’t feel like cooking. Okay…I admit…I almost NEVER feel like cooking! It’s just something that SOMEONE has to do!
So I pulled out an old favorite. This is something that is SO QUICK and SO EASY anyone can do it! Plus, I like to make extra so that the time it takes me to make it will save me time tomorrow and the next day. It takes a lot less time to reheat leftovers!
I got this from Bill Phillips “Eating for Life” cookbook. I highly recommend this one. It has a lot of easy ideas in it. The only thing missing is nutrition information. If you are familiar with Bill’s “Body for Life” plan, he doesn’t believe in counting calories.
Anyway, here’s how this went! First, I pulled out the chicken I had in the fridge…
Organic chicken breasts are a little pricey, but I try to buy organic whenever possible. I consider it an investment in the health of my family. I had two of these packages, probably almost 3 pounds of chicken. I took them out of the package, rinsed them, and cut them into bite sized pieces.
Then I sprayed a non-stick pan with olive oil spray, heated it on high heat for a minute or two, and added the chicken. I just kept stirring up the chicken until it was no longer pink. There was a lot of liquid in the pan, so I put a colander over a bowl and dumped the chicken into it in order to drain it off.
This next step is really in preparation for those glorious leftovers! I used my new “biggest loser” scale (just bought that from QVC a week or two ago) to individually weigh 3 oz. of chicken into little glass containers. By the way, I LOVE that scale. I’ve just scratched the surface of it’s capabilities, but it worked so well tonight for this purpose! I think I’ll blog about that scale in the near future. It will give me just one more reason to read the directions more!
Now I have five little containers, each with 3 ounces of chicken in them! Perfect!
Okay…on to the next step! After removing the leftover chicken from the pan, you are left with just the chicken you are going to eat with that meal. Mix 1 cup of salsa into the pan with the chicken, heat, and stir.
Here’s the next three ingredients: 100% whole wheat wraps, salsa, and low fat cheddar cheese.
Spray a non-stick pan with olive oil spray and heat to medium high. Place a tortilla on it and spread a little cheese on half. One top of the cheese, spread a little of the chicken mixture, then top with a little more cheese. I find that putting the cheese on the bottom and top helps it to stick together.
My daughter, picky kid that she is, doesn’t like the salsa in it. No problem, I just use the cheese and a little plain chicken for her!
Now, with a spatula, just fold the half with no “stuff” on it up, and flip it over the half with the “stuff” on it. Press it down with the spatula a little to help the cheese make it all stick together.
Put it on a plate and use a pizza cutter to cut it into three equal pieces. You can put a little non-fat sour cream on the side. And there you have it! Quick, easy, and delicious! Serve it with a green salad for your veggie portion!
I used the myfitnesspal website (another thing I highly recommend) to calculate the calories. With the sour cream (about 25 calories in 2 Tablespoons of that), it came out to 353. I can’t vouch for the accuracy of that, but it sounds about right to me.
If this sounds like something you’ll be making for yourself or if you have any tips on how to improve it, please leave a comment below! Right now I have a few dishes to do!
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