Chicken and Chile Wraps
5 - 8
PersonalPoints™ per serving
Roasted chiles, fresh chives and creamy avocado top these quick-to-assemble wraps. They beat plain grilled chicken sandwiches any day!
Reduced calorie mayonnaise
Whole wheat tortilla(s)
1 cup(s), chopped
Cooked skinless boneless chicken breast(s)
2 tbsp(s), fresh, minced
½ medium, sliced
- Place chile over stovetop flame; char on all sides, about 5 minutes (careful not to burn hands). Remove chile from flame and place in a paper bag; close bag and set aside to steam for 15 minutes. Remove chile from bag and remove blackened skin with your hands, under running water. Core, seed and chop chile; set aside.
- Spread 1 tablespoon of mayonnaise over each tortilla and top each with 1/4 cup of lettuce. Arrange 1/4 of chicken in a strip down the centre of each tortilla; top each with 1/4 of chile, chives and avocado.
- To serve, fold the bottom third of each tortilla toward the middle. Then fold the left side to the centre and the right side to the centre; serve. Yields 1 wrap per serving.
To make this zesty wrap in minutes, substitute a small can of roasted mild chiles for the poblano chile, a cup of baby salad greens for the romaine and refrigerated, cooked chicken strips for the roasted chicken.