Grilled Pizza Wraps

2 tablespoons margarine, softened8 (10 inch) flour tortillas1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend1/2 cup pizza sauce4 ounces sliced pepperoniHeat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas. Amount Per Serving  Calories: 543 | Total Fat: 31.9g | Cholesterol: 69mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Calories: 543

Total Fat: 31.9gCholesterol: 69mgSodium: 1174mgTotal Carbs: 40.6g    Dietary Fiber: 2.5gProtein: 22.5g

High-Fiber Recipes: Fiesta Grilled Chicken | Submitted By: IIJUAN12

Texas Bean Salsa:1 (15.5 ounce) can black beans, rinsed and drained1 (15.5 ounce) can black-eyed peas, rinsed and drained1 (15.5 ounce) can whole kernel corn, drained1 small red onion, chopped1/2 cup chopped green bell pepper1 (4.5 ounce) can diced green chilies, drained2 ripe tomatoes, diced and drained1 cup Italian-style salad dressing2 tablespoons chopped fresh cilantro2 cloves garlic, minced1/2 teaspoon garlic saltChicken:6 skinless, boneless chicken breast halves3 limes, juiced1/3 cup tequila3 teaspoons paprika2 teaspoons salt1 teaspoon pepper6 Romaine lettuce leaves6 sprigs cilantro leaves, for garnish (optional)6 lime wedges, for garnish (optional)To make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. Toss vegetables with the Italian dressing, cilantro, garlic, and garlic salt until evenly blended. Cover, and refrigerate 6 hours or overnight. Preheat a grill for medium-high heat. About 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. Sprinkle evenly with paprika, salt, and pepper. Cover the dish, refrigerate, and allow to marinate 10 minutes. Remove chicken breasts from the marinade, and discard remaining marinade. Cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes. To serve, place a lettuce leaf on each plate. Top with a chicken breast, and spoon Texas Bean Salsa over each, dividing evenly among servings. If desired, garnish with additional cilantro leaves and lime wedges. Amount Per Serving  Calories: 512 | Total Fat: 15.8g | Cholesterol: 67mg

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