Ingredients
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1 (12 oz) pkg organic fajita blend vegetables
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1 (9 oz) bag Perdue short cuts carved chicken breast grilled fajita-style
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1 cup chunky salsa
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4 low-in-carb whole wheat wrap
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1/2 cup shredded Monterey Jack cheese
Steps
1
Heat a greased skillet on medium-high heat. Add the pepper mix and cook about 5 min., stirring often. Add the chicken and cook for an additional 5 min., continuing to stir often.
2
Add salsa to chicken and pepper mixture and heat through.
3
Lay wraps flat, spoon some of the chicken and pepper mixture in center. Add some of the shredded cheese and roll up to serve.
