Stuffed Chicken Wraps

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Tomato sauce

  No salt added

  1 cup or 245g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tbsp or 5g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, large or 420g

• Cheddar cheese

  ½ cup, shredded or 57g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 ½ cup, chopped or 240g

Directions

1. Dice the onion and red bell pepper; cut the chicken breasts into thin strips.
2. Heat a large skillet over medium-high and lightly coat with cooking spray or 1 tablespoon oil.
3. Add the chicken, bell pepper, and onion; cook, stirring occasionally, until the chicken is browned and no longer pink, 6–8 minutes.
4. Stir in the drained stewed tomatoes, tomato sauce, and taco seasoning. Bring to a boil, then reduce to low and simmer, stirring occasionally, for about 10 minutes.
5. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
6. Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Top with shredded cheddar and lettuce, then fold up the bottom, fold in the sides, and roll to seal.