Chicken and Chile Wraps
- Total Time
These wraps feature roasted chiles, fresh chives and creamy avocado. Use leftover grilled chicken breast to assemble them in a flash.
poblano chile1 small
reduced calorie mayonnaise¼ cup(s)
whole wheat tortilla(s)4 medium
romaine lettuce1 cup(s), shredded, chopped
cooked skinless boneless chicken breast(s)¾ pound(s), cut into strips
chives2 Tbsp, fresh, minced
avocado½ item(s), 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 center 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 center and the right side to the center; serve. Yields 1 wrap per serving.