Mexican Chicken Wraps

recipe
This fresh blend of tangy guacamole, chicken, and cilantro—all wrapped up in a tortilla—is ideal for a light dinner or quick lunch.

Yield:

4 servings (serving size: 1 wrap and 2 tablespoons salsa)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes

Nutritional Information

Calories 312
Caloriesfromfat 29 %
Fat 10.1 g
Satfat 3.1 g
Protein 28.3 g
Carbohydrate 27.1 g
Fiber 3.6 g
Cholesterol 66 mg
Iron 2.5 mg
Sodium 547 mg
Calcium 147 mg

Ingredients

1/3 cup coarsely mashed avocado
1/4 cup fat-free sour cream
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
4 (6-inch) low-fat flour tortillas (such as Mission 96% fat-free Heart Healthy)
2 cups shredded cooked chicken breast
1/2 cup very thinly vertically sliced onion
1/2 cup very thinly sliced red bell pepper
1/2 cup fresh cilantro leaves
1/4 cup (1 ounce) preshredded reduced-fat Mexican blend cheese
12 grape tomatoes, halved
1/2 cup salsa

Preparation

1. Combine first 5 ingredients in a small bowl. Spread avocado mixture evenly over each tortilla. Spoon chicken and next 5 ingredients evenly down center of each tortilla. Roll up, and cut in half diagonally. Secure with wooden picks, if necessary. Serve immediately with salsa, or chill.

Note:

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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