Chicken Frittata With Kalamata Olives
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COVID-19 is Not Considered a Food-Borne Pathogen
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In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 22g||33%|
|Saturated Fat 4g||20%|
|Total Carbs 27g||9%|
|Dietary Fiber 6g||24%|
|Vitamin A 14%|
|Vitamin C 22%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
4 piecesPERDUE® HARVESTLAND® PERFECT PORTIONS® Free Range Boneless Skinless Chicken Breast, Individually Wrapped, 1.65 lbs. or PERDUE® Boneless, Skinless Chicken Breasts, Individually Wrapped (2 lbs.)
1 tbsp.olive oil
1 tsp.onion powder
1/2 tsp.garlic powder
1 tbsp.minced chives
2 tsp.lemon juice
1 tsp. Dijon mustard
1/8 tsp.black pepper
4 largewhole-wheat tortillas
2 smalltomatoes, sliced
2 slicesbacon, cooked and crumbled
1/2 avocado, pitted and sliced
Heat a lightly greased grill or grill pan to medium high heat. Season both sides of the chicken breasts with the olive oil, onion powder, and garlic powder. Grill the chicken breasts for 5 to 6 minutes per side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from the grill and let rest for 2 to 3 minutes.
In a bowl, whisk together the mayonnaise, minced chives, lemon juice, Dijon mustard, salt and pepper.
Spread 1 tablespoon of the mayonnaise down the center of a tortilla. Top with 1 cup of arugula, a few slices of tomato, some crumbled bacon, a chicken breast and a few slices of avocado. Fold up the bottom of the tortilla and then roll up. Repeat for the other 3 wraps.
Grilled Chicken Arugula Salad WrapAdd Your Comment