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Mexican chicken wraps

5
Points®
Total Time
22 min
Prep
10 min
Cook
12 min
Serves
4
Difficulty
Easy
These Mexican-inspired chicken wraps offer bold flavors in an easily portable package—and they are ready in about 10 minutes. Flour tortillas are stuffed with a mildly spicy and smoky warm chicken filling that’s tamed with cool, crunchy salad vegetables. Chipotle chiles are smoked jalapeño peppers, sold ground, dried whole, or packed in adobo (tomato-onion) sauce in many supermarkets and Latino markets. Their complex, smoky flavor goes a long way; stir a little into soups, stews, and chili, and you’ll marvel at the difference. Swap out the lettuce if you like lettuce, using colorful spring mix or romaine in place of iceberg. If you’d like some heat, add in some sliced jalapeños or serranos.

Ingredients

Uncooked skinless boneless chicken breast

1 pound(s), (4 breast halves, 1/4 pound each)

Olive oil

1 tsp

Dried seasoning mix

1 Tbsp, (Mexican)

Table salt

¼ tsp

Reduced calorie mayonnaise

⅓ cup(s)

Cilantro

2 Tbsp, chopped

Fresh lime juice

½ Tbsp, (1 Tbsp)

Canned chipotle peppers in adobo sauce

2 tsp, chopped

Flour tortilla

4 tortilla(s), medium, fat-free

Arugula

1 bunch(es), cleaned

Plum tomato

1 medium, seeded and chopped

Red onion

½ medium, chopped

Instructions

  1. 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.)
  2. 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.
  3. Combine the mayonnaise, cilantro, lime juice, and chipotles in a small bowl.
  4. 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.

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