MEXICAN CHICKEN WRAP RECIPE RECIPES

MEXICAN CHICKEN WRAPS RECIPE | MYRECIPES

Mexican Chicken Wraps Recipe | MyRecipes image

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

Provided by Jennifer Cofield

Total Time 18 minutes

Prep Time 18 minutes

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

Number Of Ingredients 13

Ingredients

? cup coarsely mashed avocado
¼ cup fat-free sour cream
1 tablespoon fresh lime juice
¼ teaspoon ground cumin
¼ teaspoon chili powder
4 (6-inch) low-fat flour tortillas (such as Mission 96% fat-free Heart Healthy)
2 cups shredded cooked chicken breast
½ cup very thinly vertically sliced onion
½ cup very thinly sliced red bell pepper
½ cup fresh cilantro leaves
¼ cup (1 ounce) preshredded reduced-fat Mexican blend cheese
12 grape tomatoes, halved
½ cup salsa

Steps:

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.

Nutrition Facts : Calories 312 calories, CarbohydrateContent 27.1 g, CholesterolContent 66 mg, FatContent 10.1 g, FiberContent 3.6 g, ProteinContent 28.3 g, SaturatedFatContent 3.1 g, SodiumContent 547 mg

MEXICAN CHICKEN WRAP * CHICKEN FAJITA - FOOD.COM - RECIPES ...

Mexican Chicken Wrap * Chicken Fajita - Food.com - Recipes ... image

Here's a south-of-the-border lunch or snack, compliments of All You (a new magazine). Use less or more hot sauce depending on how much SpIcE you like!

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 tortillas, 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup salsa (mild or hot)
1/2 cup sour cream (softened) or 1/2 cup cream cheese (softened)
4 (10 inch) flour tortillas
1 1/2 cups grated cheddar cheese
1 tablespoon oil
2 cups chicken meat
1 1/2 teaspoons hot sauce (you decide)
salt, to taste
2 cups finely chopped iceberg lettuce
1 cup chopped tomato

Steps:

In a small bowl, mix salsa and mayo; set aside.
Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
OPTIONS: Black or green olives.
SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.

Nutrition Facts : Calories 560.2, FatContent 32.9, SaturatedFatContent 12.2, CholesterolContent 52.1, SodiumContent 1261, CarbohydrateContent 49.4, FiberContent 3.9, SugarContent 6.8, ProteinContent 18.1

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