Chicken mole wraps

Total Time
31 min
20 min
11 min
Chocolate in a chicken dish? Absolutely! It's the key ingredient to Mole, a classic Mexican sauce, and it is delicious when combined with cinnamon, chili powder and other seasonings. When made from scratch, this specialty is a labor of love—the spices are toasted, then ground and the sauce is slowly simmered for hours. Here, we’ve achieved the same wonderfully seasoned, rich tasting result using a more simplified, stovetop version. Branch out beyond these wraps make the sauce to use for enchiladas, tacos or as a stir-in for chili. Its beautiful complex flavor makes a delicious partner for beef dishes too.


Fat free chicken broth

1 cup(s)

Uncooked onion(s)

1 small, chopped


1 medium clove(s), chopped

Chili powder

4 tsp, mild, red

Bittersweet chocolate

1 oz


4 halves, cut into pieces, raw

Ground cinnamon


Table salt

¼ tsp

Black pepper

¼ tsp

Uncooked boneless skinless chicken breast(s)

1 pound(s), thinly sliced

Fat free flour tortilla(s)

4 large

Romaine lettuce

2 cup(s), shredded, coarsely chopped

Fresh tomato(es)

2 medium, cored and chopped

Fat free sour cream

¼ cup(s)


  1. Heat 1/4 cup broth in a large skillet. Add onion and garlic; sauté 2 minutes. Pour into blender; add remaining broth, chili powder, chocolate, walnuts, cinnamon, salt and pepper. Blend to a purée.
  2. Pour mixture into skillet; simmer 1 minute to heat. Add chicken strips. Cover and simmer until chicken is cooked through, about 5 minutes.
  3. Spoon 1/4 of cooked chicken down center of each flour tortilla. Add 1/2 cup lettuce, 1/4 of tomatoes and 1 tablespoon sour cream. Fold bottom and sides of tortilla toward center; roll to enclose filling. Yields 1 filled tortilla per serving.