Chicken Wrap With Chipotle Sour Cream

Yield: 4 servings (serving size: 2 tortilla halves)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 10.5g
  • Saturated fat: 3.7g
  • Protein: 32.4g
  • Carbohydrate: 32.5g
  • Fiber: 3.1g
  • Cholesterol: 84mg
  • Iron: 3.5mg
  • Sodium: 471mg
  • Calcium: 116mg

Ingredients

  • 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)

Preparation

  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.
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