Photo of Chicken and chile wraps by WW

Chicken and chile wraps

Total Time
25 min
20 min
5 min
These zesty wraps feature roasted chiles, fresh chives and creamy avocado. Poblanos are much milder than most other chiles. Roasting them not only enhances their flavor but it also gives them a tender bite and makes removing their thin skins so much easier. For a faster, no-cook variation substitute a small can of roasted mild chiles for the poblano chile and either leftover chicken from earlier in the week or refrigerated, cooked chicken strips for the roasted version. Any type of bagged salad greens, like spinach or arugula, will also well in this recipe. Serve with a side of fresh mixed fruit to complete the meal.


Poblano chile pepper

1 small

Reduced calorie mayonnaise

¼ cup(s)

Whole-wheat tortilla

4 tortilla(s), medium

Romaine lettuce

1 cup(s), shredded, chopped

Cooked boneless skinless chicken breast

¾ pound(s), cut into strips


2 Tbsp, fresh, minced


½ item(s), medium, sliced*


  1. 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.
  2. 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.
  3. 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.