Chicken mole wraps
5
Points®
Total time: 31 min • Prep: 20 min • Cook: 11 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Fat free chicken broth
1 cup(s)
Onion
1 small, chopped
Garlic
1 clove(s), chopped
Chili powder
4 tsp, mild, red
Bittersweet chocolate
1 oz
Walnuts (unsalted, dry roasted or raw, no sugar added)
4 half/halves, cut into pieces, raw
Ground cinnamon
⅛ tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Uncooked skinless boneless chicken breast
1 pound(s), thinly sliced
Fat free flour tortilla
4 large
Romaine lettuce
2 cup(s), shredded, coarsely chopped
Tomato
2 medium, cored and chopped
Fat free sour cream
¼ cup(s)
Instructions
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.
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