Mexican Chicken Wraps

This recipe serves:  1 2 4

1/2 teaspoon olive oil
1 small skinless, boneless chicken breast, about 3-4 ounces
salt to taste
freshly ground black pepper
2 tablespoons soft cream cheese, fat-free
2 teaspoons minced scallions
1 teaspoon diced chili peppers
1 teaspoon freshly chopped cilantro
1/4 large avocado, sliced into strips
1 large flour tortilla
1 large slice of tomato, sliced thin
For the chicken:
1. Preheat the grill to medium-high.

2. Brush the chicken breast with olive oil and then season with salt and pepper. Cook 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 wrap:
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 tortilla on a work surface in front of you. Spread the cream cheese mixture in the middle of the tortilla. Place some chicken on the tortilla, top with avocado and one slice of tomato. Tightly roll the tortilla in a cylinder ending with the seam side down.

5. Slice the wrap on the diagonal and serve.

Serving Size: 1 wrap

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