Mexican chicken wraps
Uncooked boneless skinless chicken breast(s)
1 pound(s), (4 breast halves, 1/4 pound each)
Dried seasoning mix
1 Tbsp, (Mexican)
Reduced calorie mayonnaise
2 Tbsp, chopped
Fresh lime juice
½ Tbsp, (1 Tbsp)
Canned chipotle peppers in adobo sauce
2 tsp, chopped
4 medium, fat-free
1 bunch(es), cleaned
1 medium, seeded and chopped
Uncooked red onion(s)
½ medium, chopped
- Preheat the broiler or grill; spray the broiler pan or grill rack with nonstick spray. (Or, if you have one, spray a ridged grill pan with nonstick spray and set over medium-high heat until hot.)
- Combine the chicken and oil in a small bowl. Sprinkle with the Mexican seasoning and salt, tossing to coat. Grill or broil the chicken, turning once, until cooked through, 10–12 minutes. Let cool 5 minutes, then slice 1⁄4 inch thick.
- Combine the mayonnaise, cilantro, lime juice, and chipotles in a small bowl.
- To assemble the wraps, place the tortillas on a work surface. Spread each with 1 1⁄2 tablespoons of the mayonnaise mixture. Top each tortilla with one-fourth of the arugula, then one-fourth of the chicken. Sprinkle each with one-fourth of the tomato and onion. Fold the bottom flap up over the filling, then fold over the sides to enclose; roll up to form a package. Wrap the bottom of each sandwich in foil, if desired, to prevent them from opening. Yields 1 wrap per serving.