Bell pepper/Chicken wraps

[kfisherx]

12 oz chicken
bell peppers (green, yellow and orange)
sweet peppers
jalopeno pepper (1/2 or 1)
pinapple with juice (about 3 oz)
1 oz of white wine
tortilla (flour or corn, you choose)
plain yogurt (optional)

Lightly oil pan (I use no calorie no stick spray)
In fry pan cook chicken on low heat until partly done
slice up all the peppers and throw them in there (allow these to cook for some time until the hot peppers make everything a touch hot)
add pinapples, juice and wine

Simmer it all together until no liquid (or very little)
Place this on tortilla and enjoy the spicey/sweet taste or the Pepper/chicken wrap

I add a bit of plain yogurt to mine. It tastes like sour cream to me.

You can salt and pepper to taste but I am staying away from sodium so I did not salt mine.

Calories are around 250 with 4 oz of chicken per serving and has about 33 grams of protein in the chicken, 7 for the tortilla and 2 for the yogurt. 41 grams of protein total, 0 grams of fat if you buy fat free yogurt and tortillas.

I am getting the hang of this eating thing.....

[LisaS]

1) how many bell peppers for this recipe ?
2) what are you calling a "sweet pepper" and how many are you using?

[kfisherx]

I bought all the ingredients for this at Trader Joes. I used 1/2 bag of frozen already sliced bell peppers. I think that would equate roughly to 3 bell peppers. Next time I will use the whole bag and adjust the other ingredients as needed. I will also add an onion. The sweet peppers I found in the produce next to the Jalopenos. They are about the same size (little) and I used the whole container (quart sized) for this. The yogurt is the greek strained fat free stuff. That tastes like sour cream to me and it is no fat and very low cals. The tortillas are the Sonoma brand and are 60 cals with protein and fiber and still have some decent taste. I am eating this dish right now and it is incredible. I will definately do this one again next week.

BTW: I added a Papaya/Mango sauce that I found in the refer section as well. It is the perfect compliment to the dish and is only 15 cals per 2 teaspoons.

Sorry for not being more accurate but I am a "by feel" good much more than an exact cook.