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Chicken Wrap With Chipotle Sour Cream

Prep time 18 mins
Cook time 8 mins
Stand time 5 mins
Yield 4 servings (serving size: 2 tortilla halves)


  • 1/2 to 1 chipotle pepper in adobo sauce, drained, seeded, and finely chopped
  • 1/2 cup reduced-fat sour cream
  • 3 cups seeded and finely chopped tomato (about 2 medium)
  • 1/4 teaspoon salt
  • 1 pound skinned, boned chicken breast halves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 4 (8-inch) flour tortillas
  • 4 romaine lettuce leaves
  • 1 lime, cut into wedges (optional)

Nutrition Information

  • calories 357
  • fat 10.5 g
  • satfat 3.7 g
  • protein 32.4 g
  • carbohydrate 32.5 g
  • fiber 3.1 g
  • cholesterol 84 mg
  • iron 3.5 mg
  • sodium 471 mg
  • calcium 116 mg

How to Make It

  1. Combine chipotle pepper and sour cream in a small bowl; set aside. Combine tomato and salt in a medium bowl; set aside.

  2. Sprinkle both sides of chicken with cumin and black pepper. Place a large nonstick skillet over high heat until hot; coat with cooking spray. Add chicken, and cook 1 minute on each side. Reduce heat to medium, and cook 3 to 4 minutes on each side or until done. Remove from skillet, and let stand 5 minutes.

  3. Slice chicken diagonally across grain into thin strips. Wrap tortillas in wax paper or damp paper towels, and microwave at HIGH 20 seconds or until warm.

  4. Spoon 2 tablespoons sour cream mixture down the center of each tortilla; top each with a lettuce leaf. Divide chicken evenly over lettuce; sprinkle with tomato. Squeeze lime over tomato, if desired. Roll up, and slice in half crosswise, securing each half with a wooden pick.

Oxmoor House Healthy Eating Collection