Recipe Summary

Prep time: 15 mins
Yield: 1 servings

Ratings & Reviews

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Rated by 12 visitors

This recipe is...

  • lower in carbs
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Chicken Wraps with Cucumber

This recipe serves: 
4 ounces cooked, boneless, skinless chicken breast
1/4 English cucumber
2 teaspoons lime juice
salt and pepper to taste
1/4 ripe avocado
2 ounces low fat cream cheese, low-fat whipped
1 ounce salsa, medium-hot
1 large flour tortilla
1/4 cup cilantro leaves, rinsed
Cooking Instructions
1. Shred the chicken into thin pieces and set aside in a small bowl.

2. Halve the cucumber lengthwise and scoop out the seeds. Cut it crosswise and then into julienne strips. Toss the strips with a teaspoon of the lime juice in a small bowl. Season with salt and pepper to taste.

3. Cut the avocado in half, remove the pit and scoop out the flesh with a spoon. Place the flesh into a small bowl and add the other teaspoon of the lime juice. Season with salt and pepper to taste. Add the cream cheese and combine with the back of a fork into a paste.

4. Cut 1 inch off one side of the tortilla and place it on your work surface with the side that is still rounded facing you. Spread half of the avocado-cheese mixture on the bottom edge of the tortilla. Top with the chicken, scatter a few of the cilantro leaves on top of the chicken and top the cilantro with the remainder of the avocado-cheese mixture. Place the cucumber strips on the tortilla and spoon the salsa on top. Roll up tightly ending with the cut side down.

5. You can make these ahead and chill them overnight, individually wrapped in plastic.

6. Slice in half on the diagonal and serve at room temperature.

Serving Size: 1 wrap

Nutritional Information

Number of Servings: 1

Per Serving

  • Calories
  • 540
  • Carbohydrate
  • 42 g
  • Fat
  • 20 g
  • Fiber
  • 5 g
  • Protein
  • 45 g
  • Saturated Fat
  • 6 g
  • Sodium
  • 639 mg

Try This With...



Side Dishes