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.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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