Tortillas are folded around grilled chicken, creamy mushrooms/onions, and Swiss cheese, and grilled. The fold is similar to an envelope and is sealed by the melted Swiss cheese, making them a great on-the-go meal if you need one.

There is no need for a fork with these panini wraps! The concept is similar to a crunchwrap at Taco Bell, if you have ever seen/eaten one of those.

Easy to make, fun to eat.

Of course, the filling in these panini wraps don’t taste anything like a crunchwrap. It’s more like a Chicken-Swiss-mushroom “crunchwrap” that you can enjoy for lunch or dinner.

How they are made.

Sliced mushroom and red onion are cooked until they are tender and slightly caramelized. Then, the vegetables are combined with a creamy sauce.

The tortillas wrap around a grilled chicken patty, the mushroom/onion mixture, and a slice of Swiss cheese, and are grilled until the cheese is melted and the outside is golden brown.

Low in Smart Points.

By using 1 WW SP tortillas and many zero point/low point ingredients, one panini wrap is just 4 WW FreeStyle Smart Points!

These are kind of different. Are you ready to try something a little different? Great, lets get to it…

Here is what you need:

12 ounces boneless, skinless chicken breasts
2 teaspoons extra virgin olive oil
8 ounces mushrooms, sliced
1 red onion, largely sliced
1 ounce (or 2 tablespoons) light cream cheese
2 tablespoons Worcestershire sauce
2 tablespoons water
1 teaspoon stone ground dijon mustard
1/2 teaspoon brown sugar
4 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps
4 slices thin-sliced Swiss cheese

Here is what you do:

Pound down, or slice horizontally, chicken until the pieces are similar thickness. Cut into 4 equal pieces that are 3 ounces each, or close to that. Salt and pepper chicken, to taste.

In a large skillet over medium heat, heat oil. Toss red onion and mushrooms in with the oil and cook until vegetables are tender, about 8-10 minutes.

Meanwhile, heat grill or grill pan. Salt and pepper chicken, to taste. Cook chicken on the grill until the juices run clear.

Once vegetables are tender, mix in cream cheese, Worcestershire sauce, water, mustard, and brown sugar. Cook, mixing occasionally, until the ingredients are well combined and the mixture is thickened, about 2-3 minutes.

Once chicken is thoroughly cooked, place one chicken breast on each tortilla. Scoop 1/4 cup mushroom/onion mixture on top of each piece of chicken, and top with one slice of Swiss cheese each.

Fold the tortilla over on the sides and then fold up the bottom and fold down the top, making the tortilla into an envelope around the other ingredients.

Using the same grill you used to cook the chicken, carefully place the paninis fold side down and cook 2-3 minutes or until the cheese is melted and the tortilla is lightly browned.

Serve warm.

Makes 4 paninis.
One panini is 4 WW FreeStyle Smart Points.

.

Print Recipe

Swiss Mushroom Chicken Paninis

4 WW FreeStyle SP per panini.

Makes: 4 paninis

Calories: 279

Author: Alisha Hughes

Ingredients

• 1 pound boneless skinless chicken breasts
• Salt and pepper, to taste
• 2 teaspoons extra virgin olive oil
• 8 ounces mushrooms, sliced
• 1 red onion, largely sliced
• 1 ounce or 2 tablespoons light cream cheese
• 2 tablespoons Worcestershire sauce
• 2 tablespoons water
• 1 teaspoon stone ground dijon mustard
• 1/2 teaspoon brown sugar
• 1/2 teaspoon garlic powder
• 4 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps
• 4 slices thin-sliced Swiss cheese

Instructions

• Pound down, or slice horizontally, chicken until the pieces are similar thickness. Cut into 4 equal pieces that are 3 ounces each, or close to that. Salt and pepper chicken, to taste.
• In a large skillet over medium heat, heat oil. Toss red onion and mushrooms in with the oil and cook until vegetables are tender, about 8-10 minutes.
• Meanwhile, heat grill or grill pan. Salt and pepper chicken, to taste. Cook chicken on the grill until the juices run clear.
• Once vegetables are tender, mix in cream cheese, Worcestershire sauce, water, mustard, and brown sugar. Cook, mixing occasionally, until the ingredients are well combined and the mixture is thickened, about 2-3 minutes.
• Once chicken is thoroughly cooked, place one chicken breast on each tortilla. Scoop 1/4 cup mushroom/onion mixture on top of each piece of chicken, and top with one slice of Swiss cheese each.
• Fold the tortilla over on the sides and then fold up the bottom and fold down the top, making the tortilla into an envelope around the other ingredients.
• Using the same grill you used to cook the chicken, carefully place the paninis fold side down and cook 2-3 minutes or until the cheese is melted and the tortilla is lightly browned.
• Serve warm.