Chicken Florentine Wonders - THM Friendly

• Meat

  • 4 cup Chicken
  • 1/2 cup Chicken breast, cooked

• Produce

  • 5 tsp Powdered garlic
  • 18 heaping tbsp Spinach, frozen

• Refrigerated

  • 3 Egg whites
  • 2 2/3 cup Egg whites

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 13 1/2 tsp Coconut flour
  • 4 1/2 tsp Italian seasoning
  • 1 tsp Mineral salt
  • 1/2 tsp Mineral salt or sea salt
  • 1 Dash Or two of freshly ground black pepper
  • 1 Pinch Or two of salt
  • 9 tsp Psyllium husk

• Dairy

  • 2 tbsp Greek yogurt, nonfat
  • 1/2 cup Greek yogurt or 1/4 c each nonfat greek yogurt and sour cream, nonfat
  • 22 tsp Parmesan, grated

• Beer, Wine & Liquor

  • 1/4 cup Cooking sherry or dry white wine
  • 1 tsp White wine or cooking sherry

Found on ohsweetmercy.com

Description

Ingredients

• 3 egg whites
• 1 1/2 tsp coconut flour
• 1 tsp psyllium husk
• 1 tsp grated Parmesan cheese
• 1/2 tsp Italian seasoning
• Pinch or two of salt
• 2 2/3 c egg whites
• 1/4 c coconut flour
• 2 Tbs plus 2 tsp psyllium husk
• 2 Tbs plus 2 tsp grated Parmesan cheese
• 1 Tbs plus 1 tsp Italian Seasoning
• 1 tsp Mineral Salt, or to taste
• 1/2 c cooked, shredded chicken breast (with no added fat)
• 2 Tbs nonfat Greek yogurt OR 1 Tbs plus 1 Tbs sour cream
• 1 tsp white wine or cooking sherry
• 2 heaping Tbs frozen, chopped spinach
• 1/2-3/4 tsp garlic powder
• 1 tsp grated Parmesan cheese
• Dash or two of freshly ground black pepper
• 1/2 tsp Mineral Salt or sea salt, or to taste
• 4 c shredded chicken (2 large boneless, skinless breast halves cooked with no added fat, seasoned with salt, pepper, garlic powder and onion powder)
• 1/2 c nonfat Greek yogurt OR 1/4 c each nonfat Greek yogurt and sour cream
• 1/4 c cooking sherry or dry white wine (optional)
• 1 c frozen chopped spinach
• 1 1/2 to 2 Tbs garlic powder
• 1/4 c grated Parmesan cheese
• 1/2 tsp ground black pepper

Directions

• Whisk together ingredients in a small bowl.
• Heat cast iron skillet over medium-low heat, lightly coat with a bit of butter or coconut oil - just enough to keep wrap from sticking - or spray with nonstick spray
• For SINGLE SERVING, pour half the batter into the pan and quickly and evenly spread into a wrap shape
• Let cook until basically cooked through, then flip and lightly brown the other side.
• Repeat
• FOR LARGE BATCH, use approximately 2 Tbs batter per wrap.
• In a small pan, combine the filling ingredients and stir well
• Bring to a light simmer and let cook for a few minutes
• Add all ingredients to a pan large enough to hold them, stir well
• Bring to light simmer and cook for a few minutes
• Alternatively, combine all ingredients in a crock pot and cook on low for an hour and a half or until warm and bubbly...depending on how your crock pot cooks.
• **Check and adjust seasonings to your taste preference**
• Divide the filling evenly between the two wraps
• Secure with a toothpick or place on the plate so the two edges of the wrap are underneath

Nutrition