Low Carb Chicken Sandwich Pocket

• 3 ounces grilled chicken, cooked chicken can be used instead
• 1 tablespoon bell pepper, chopped
• 1 tablespoon onion, chopped
• 20 g monterey jack pepper cheese, 1 deli slice
• 1 low-carb tortilla

1. Preheat your indoor grill.
2. (I use a George Foreman grill).
3. If you do not have an indoor grill, preheat oven to 350F or preheat a skillet on stove on medium.
4. Chop or slice chicken into small, bite sized pieces.
5. You can use grilled chicken, leftover cooked chicken or canned chicken for this recipe.
6. I use 1/4 cup frozen peppers and onions blend but fresh or frozen and thawed works.
7. Pat the veggies dry so they do not make the wrap soggy.
8. Most deli cheeses are sliced to be roughly 20g but you can either slice or shred your own, if you prefer.
9. I use low carb wraps that are between 4 and 6 net carbs but, if you are not watching your carb count, any tortilla will work for this.
10. Lay your cheese on the wrap.
11. Top with chicken and onion/pepper blend.
12. Add any spices or seasonings you prefer.
13. (I love Mrs.
14. Dash Chipole seasoning mix on everything.
15. ).
16. Carefully fold the bottom and top ends about 1-1.5" into the middle.
17. Then carefully fold the sides to the middle, making it look sort of like an egg roll.
18. If you prefer, you can fold each side so it ends up looking like a square on one side.
19. We are just trying to make sure the filling is completely covered by the wrap.
20. Once the grill is good and hot, place the folded side down on the grill either at an angle or sideways.
21. Close the lid and cook for about 5 minutes.
22. It will have grill lines on the outside when done.
23. Try to watch to make sure the cheese doesn't leak out.

chicken, bell pepper, onion, pepper cheese, tortilla

Taken from www.food.com/recipe/low-carb-chicken-sandwich-pocket-423768 (may not work)