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Arizona Wraps

Submitted by: Mary on 04/08/2005
4185 views
2.65 avg rating
173 votes
 
 
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Ingredients

1 Red pepper
12 Boneless, skinless chicken thighs
1 6 oz Jar marinated artichoke hearts
1/2 C Grated Monterrey Jack cheese
1/4 C Sun dried tomatoes, diced

1/4 C Chopped fresh parsley
1 t) Dried oregano
pinch pepper
1 Clove garlic, minced
8 oz Cream cheese, softened
8 Low carb tortillas

Directions

Roast red pepper under the broiler until the skin is blackened on all sides. Let cool, then remove skin and seeds.



Drain artichoke hearts, saving the liquid. Pour liquid into the skillet and bring to a boil. Add chicken thighs and cook for 7-10 minutes, turning frequently until chicken is no longer pink. Remove from pan and cool.



Dice artichoke hearts, chicken and roasted pepper. Mix with remaining ingredients until well blended.



Divide filling among tortillas, spreading evenly. Roll tightly and trim ends.



Wrap in plastic and refrigerate overnight. Slice in half diagonally and serve.

Servings

4

Calories

6.75

Time to prepare

30 minutes

Difficulty

Easy
 

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