Healthy Chicken Chipotle Avocado Wrap |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Useful to have a toaster oven for this recipe. A low calorie version of a sandwich that I love, but with less bulk and carbs. Bourbon Smoked salt is available at Williams & Sonoma, and just a little dash gives this a gourmet taste! Ingredients:
8 ounces shredded cooked chicken |
2 swiss cheese slices (2% skim or lowfat) |
1/2 cup ripe avocado, sliced |
1/4 cup red bell pepper, sliced |
2 -3 teaspoons white wine vinegar |
1 tablespoon chipotle hot sauce (i use cholula brand) |
2 small dried chilies, chopped |
1/4 cup sliced red onion |
2 low cal whole wheat tortillas |
2 tablespoons nonfat plain yogurt |
1 tablespoon olive oil |
black pepper (to taste) |
dried cilantro (to taste) |
1/4 teaspoon bourbon smoked salt (optional) |
Directions:
1. Add cooked shredded chicken to white wine vinegar, chipotle sauce and dried chopped chiles to bag or container and marinate for about 30-60 minutes.
2. Heat olive oil in skillet, and saute sliced bell peppers, I like to char them a little like in fajitas. When softened, add in the chicken with juice from marinade and heat together for 5-8 minutes, adding pepper, dried cilantro, and Bourbon Smoked salt as desired. I also dash on a little more chipotle sauce if it looks like things are getting dry.
3. Place slice of cheese onto each tortilla and heat in toaster oven on med-low heat, or until cheese is melted and bubbling. Add chicken/pepper mixture on top of the cheese, add 1/2 sliced avocado, red onion and top with a tablespoon of plain nonfat yogurt to each portion. Fold up and eat while hot!
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