Chicken Wrap With Chipotle Sour Cream |
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Prep Time: 18 Minutes Cook Time: 8 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
1/2 to 1 chipotle pepper in adobo sauce, drained, seeded, and finely chopped |
1/2 cup reduced-fat sour cream |
3 cups seeded and finely chopped tomato (about 2 medium) |
1/4 teaspoon salt |
1 pound skinned, boned chicken breast halves |
1 teaspoon ground cumin |
1/2 teaspoon black pepper |
cooking spray |
4 (8-inch) flour tortillas |
4 romaine lettuce leaves |
1 lime, cut into wedges (optional) |
Directions:
1. Combine chipotle pepper and sour cream in a small bowl; set aside. Combine tomato and salt in a medium bowl; set aside.
2. Sprinkle both sides of chicken with cumin and black pepper. Place a large nonstick skillet over high heat until hot; coat with cooking spray. Add chicken, and cook 1 minute on each side. Reduce heat to medium, and cook 3 to 4 minutes on each side or until done. Remove from skillet, and let stand 5 minutes.
3. Slice chicken diagonally across grain into thin strips. Wrap tortillas in wax paper or damp paper towels, and microwave at HIGH 20 seconds or until warm.
4. Spoon 2 tablespoons sour cream mixture down the center of each tortilla; top each with a lettuce leaf. Divide chicken evenly over lettuce; sprinkle with tomato. Squeeze lime over tomato, if desired. Roll up, and slice in half crosswise, securing each half with a wooden pick.
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