Low Carb Friendly Chicken Mushroom Wrap Food

LOW CARB FRIENDLY CHICKEN MUSHROOM WRAP

Steps:

• In a non-stick fry pan melt butter.
• Add frozen veggies and mushrooms.
• Cook about 5 minutes over Med-High heat.
• Slice chicken into thin slices and add to veggies mix.
• Salt, garlic and Creole seasoning to taste.
• Cook about 5 additional minutes. Now add the Alfredo, stir and cook till sauce is thick.
• Place in warm sandwich wrap.
• Can be served with a small side dish of grapes or melon slices or a small spinach or any low carb salad.

LOW CARB WRAP

Steps:

• Whisk dry ingredients together then add oil and water to form a dough.
• Form into 7 (1.5 oz) balls then flatten slightly.
• Cut a gallon size freezer zip top bag into 2 - 8 inch rounds (or use parchment paper) and use a tortilla press and/or a rolling pin to flatten the dough into an 8 inch round.
• Cook on an ungreased, non-stick skillet on medium-low heat for a minute or two until it starts to bubble. Flip over for another minute or two.
• Note: they will shrink slightly during cooking leaving you with a 7 inch tortilla.

LOW CARB BLT WRAPS

Steps:

• clean lettuce leaves.
• fry bacon.
• spread each lettuce leaf with about 1 T mayo.
• top with cheese, bacon, and turkey.
• roll up and enjoy.

LOW CARB WRAPS

Steps:

• Method:.
• Heat oven to 375 degrees.
• Wisk dry ingredients together in small bowl. Wisk wet ingredients together in another small bowl. With a fork mix the wet into the dry ingredients and stir well for at least 1 minutes. Let rest 1-2 minutes. Oil your hands and divide the dough in two. Roll into a ball. Spray large baking sheet with Pam and put dough ball in center of each half of the pan. Cover ball with plastic wrap and roll out into a thin circle. Repeat with other dough ball.
• Place in oven and bake for 7-8 minutes or until done. Store in plastic bag between paper towels. I tried frying these but they did not work - they fell apart. Works way better in the oven.

LOW-CALORIE CHICKEN 'SALAD' WRAPS

Steps:

• Mix first 8 ingredients in a small bowl.
• Separate into 4 equal portions.
• Spray a pan with Crisco and heat on high for a minute.
• Heat first tortilla about 2 minutes per side (just until browned).
• Remove from pan with tongs or fork.
• Put 1/4 of the chicken salad mixture on the lower half of the tortilla and fold in the sides. Continue rolling in taco fashion and secure with a toothpick.
• Cut in half on the diagonal and enjoy.

LOW-CARB CHICKEN AND MUSHROOM SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
• Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.