chipotle chicken wrapINGREDIENTS:

            1 Whole wheat tortilla (about 150 calories/tortilla) 14”

            1/2 Avocado, mashed with lime juice and pinch of salt

            1 Roma tomato

            2 leaves Romaine lettuce

            ½ Red onion, julienned

            ¼ cup Black beans, cooked, drained seasoned with ¼ tsp. of cumin

            ½ cup Corn kernels, frozen, then thawed

            4 Tablespoon 2% Sharp Cheddar cheese, shredded

            1 Tablespoon Cilantro, fine chopped

            8 ounce (raw) Chicken breast, boneless, skinless,

            ¼ teaspoon Salt

           Pinch Pepper

           1 ounce H3 Ranch dressing, with Chipotle sauce (Adobo) (1/2 oz./per person)  Adobo chilies come in a small can with Adobo sauce.


  • Cut all vegetables, and set aside.
  • Preheat grill, cast iron skillet, oven, or fry pan.
  •  Place chicken breasts across grill (if using a grill). Cook 3 minutes one way and then turn (so there is a crisscross pattern), cook an additional 3 minutes.
  •  Turn chicken over onto other side and repeat the step above.  (Doing this will give you great grill marks).
  •  Once chicken is cooked thoroughly, remove from grill and cut into 6 strips, set aside.
  • Cut wheat tortilla in half, or keep whole and cut in half later.
  •  Steam or warm in microwave tortilla to improve their wrapping ability. (You can steam the tortillas in either a mini steamer, or by placing them on a plate, covering them with plastic wrap, and microwaving for a few seconds.)
  • Spread H3 chipotle ranch dressing on tortilla, and then top (fill) with the rest of the ingredients.
  • If using the whole tortilla, follow as above, then fold in tortilla sides, and roll, place toothpick through both sides and cut in half.                  

            Number of Servings: 2

            Serving size: 1 wrap

            Calories: 304

            Fat: 10

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