- Whole wheat tortillas
- 2 cup shredded chicken breast
- 1/2 cup seasoned rice
- 2 tbsp corn relish*
- 1tbsp fat free ranch dressing
- 2 tbsp shredded cheddar cheese
- 1 cup kale
- Drizzle of olive oil
Wash and tear the kale away from the stem into large bite size pieces. Place kale on baking sheet, taking care not to clump the kale pieces together. Drizzle olive oil over kale and broil for 3-5 minutes and let cool. Place shredded chicken breast into large bowl. Mix in corn relish, rice, and ranch dressing. Grate cheddar cheese on top and mix. I didn’t quite measure how much cheese so for this estimate I said 2 tablespoons. Lay tortillas open on flat surface. Add one layer of kale on the tortilla. Right down the middle make a line of filling. Wrap up tightly. Makes 5 wraps.
Filling (minues tortillas) – 524 Calories
215 Cal per serving
* I will be posting a recipe for homemade corn relish, or provide a link soon.
** If you don’t have corn relish, frozen corn with a drizzle of apple cider vinegar works just as well