Chicken and Chile Wraps

Total Time
25 min
20 min
5 min
These wraps feature roasted chiles, fresh chives and creamy avocado. Use leftover grilled chicken breast to assemble them in a flash.


poblano chile

1 small

reduced calorie mayonnaise

¼ cup(s)

whole wheat tortilla(s)

4 medium

romaine lettuce

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*


  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.


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.

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