Chicken and chile wraps
Reduced calorie mayonnaise
1 cup(s), shredded, chopped
Cooked skinless boneless chicken breast(s)
¾ pound(s), cut into strips
2 Tbsp, fresh, minced
½ 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.