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Tuesday, March 10, 2009

Low Carb Buffalo Chicken Wrap

So onward we continue with our low carb menu planning and occasionally I have to dig deep to come up with ideas. This diet is somewhat of a lifestyle change as it keeps you on edge as to how you are going to prepare your next meal.

There are so many tasty low carb meals one can prepare that just about anyone can survive this type of diet. The key is not missing the mid morning and mid afternoon snack. I made the mistake of missing both snacks yesterday and endured a grumbling stomach ache and felt light headed due to low blood sugar for the day. Note to myself: Don’t forget the snack.
I found a great use of frozen chicken patties in the freezer and made some low carb buffalo chicken wraps. Yes, this wrap recipe uses breaded chicken which is not low carb, but we omitted the side dish and went with the low carb tortilla. If you are looking to trim even more carbs in this recipe then use chicken without breading. Anyway, these were a big hit with the family and made my stomach feel better. I will share with you.

Buffalo Chicken Wraps

4 Frozen Breaded Chicken Patties
4 Low Carb Tortillas
Shredded Cheddar
Shredded Romaine Lettuce
Diced Roma tomato
1/4 Cup Franks Red Hot Sauce
½ Stick Butter
1 clove garlic, diced
Blue Cheese Salad Dressing or Ranch
1.Bake Chicken breasts on baking pan according to instructions on package.
2.While chicken is baking, prepare wing sauce by melting butter in pot. After butter begins to melt, add diced garlic.
3.When butter is complete melted, add wing sauce and whisk together, allow simmering for about two to three minutes, and then removing from heat.

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