Recipe Summary

Prep time: 20 mins
Cook time: 15 mins
Yield: 4 servings

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Mexican Chicken Wraps
This recipe serves:   

For the chicken:
2 teaspoons olive oil
4 small skinless, boneless chicken breasts, about 3-4 ounces each
salt to taste
freshly ground black pepper

For the wraps:
1/2 cup soft cream cheese, fat free
2 tablespoons minced scallions
1 tablespoon diced chili peppers
1 tablespoon freshly chopped cilantro
1/2 large avocado, sliced into 4 strips
4 large flour tortillas
4 large slices of tomato, sliced thin

Cooking Instructions
For the chicken:
1. Preheat the grill to medium-high.

2. Brush the chicken breasts with olive oil and then season with salt and pepper. Cook them on the grill, about 4-5 minutes per side, depending on the thickness of the breast. Transfer the chicken to a cutting board to let cool and then cut into small pieces.

For the wraps:
3. In a small mixing bowl, combine the cream cheese, scallions, chili peppers, and cilantro. Add salt and papper to taste.

4. Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas, spreading it out in the middle of each tortilla. Divide the chicken among the tortillas, top with one slice of avocado and one slice of tomato. Tightly roll the tortilla in a cylinder ending with the seam side down.

5. Slice the wraps on the diagonal and serve.

Serving Size: 1 wrap

Nutritional Information
Number of Servings: 4
Per Serving
Calories 444 Carbohydrate 43 g
Fat 14 g Fiber 5 g
Protein 34 g Saturated Fat 3 g
Sodium 865 mg    


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