Low Carb Friendly Chicken Mushroom Wrap Recipes

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.

Steps:

• In a bowl, combine the soy sauce, 2 tablespoons lemon juice, and the oil.
• Add the mushroom strips; toss to combine; marinate 1 hour or overnight.
• Drain the mushrooms and set aside.
• Mash the avocado with the remaining 1 T lemon juice.
• To assemble wraps, place 1 tortilla on a work surface and spread with some of the mashed avocado.
• Top with a layer of spinach leaves.
• In the lower third of each tortilla, arrange strips of the soaked mushrooms and some of the bell pepper strips.
• Sprinkle with the tomato and salt and pepper to taste.
• Roll up tightly and cut in half on the diagonal.
• Repeat with the remaining ingredients and serve.

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.

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.

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.

Steps:

• For the chicken, you can use any leftover, bonefree chicken. These intructions are for raw chicken.
• Wash the chicken and pat it dry, then rub it with butter and the spice mix above.
• Bake it on a rack at 350F until it's done, approximately 45 minutes.
• I do a whole bunch of it at a time and freeze it whole or chopped.
• If using anything cold or frozen, be sure to bring it to room temp before using in this recipe.
• Chop leeks about 1/4".
• Don't use the tough part of the leek.
• Chop mushrooms into a 1/4" dice or put the mushrooms through an egg slicer.
• Heat a skillet to medium-high heat; add oil.
• When oil shimmers, add leeks and mushrooms all at once.
• Cook about 5-6 mins, stirring frequently to avoid stickage.
• When leeks are tender and mushrooms start to turn color, fold in chopped chicken and tarragon and heat through.
• Divide into quarters, and put equal amounts of cheese on each pile.
• Let melt for a just a bit.
• Using a pancake flipper, move each pile to it's own warmed tortilla.
• This is excellent on its own or served with a salad or fresh veggies.
• The filling is best eaten right away but it ain't shabby the next day either.