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Mexican Chicken Wraps

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.

Oxmoor House OCTOBER 2006

  • Yield: 4 servings (serving size: 1 wrap and 2 tablespoons salsa)
  • Prep time:18 Minutes

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.

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
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Mexican Chicken Wraps recipe

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