Mexican Chicken Wraps

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 29%
  • Fat: 10.1g
  • Saturated fat: 3.1g
  • Protein: 28.3g
  • Carbohydrate: 27.1g
  • Fiber: 3.6g
  • Cholesterol: 66mg
  • Iron: 2.5mg
  • Sodium: 547mg
  • Calcium: 147mg


  • 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


  1. 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.
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