- 2 chicken breasts boneless-skinless
- 4 asparagus
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- extra virgin olive oil
Cut 2 chicken breasts horizontally through the center. Now, you should have 4 pieces.
Get a sheet of plastic wrap, put on top of the chicken breast, and with a tenderizer flatten it.
Add a pinch of salt and pepper to each chicken piece.
Slice red and yellow bell peppers in thin slices. In the center of each chicken piece add 1 piece of asparagus, few red pepper slices, and few yellow pepper slices. Roll each chicken.
In a skillet, heat up 3 Tablespoons of extra virgin olive oil.
Place the end of each chicken piece down first. This way it will hold its shape and won’t unroll.
Sauté each side for 5-7 minutes, or until golden brown color. Close the skillet with a lid while cooking, so the inside gets cooked too. Enjoy!
This recipe makes 4 chicken wraps. If you choose to bake them, cover each piece with foil so the moisture stays inside.
Calories: 140kcal | Carbohydrates: 2g | Protein: 24g | Fat: 3g | Cholesterol: 72mg | Sodium: 132mg | Potassium: 513mg | Vitamin A: 13% | Vitamin C: 58.8% | Calcium: 0.9% | Iron: 5%