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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A spicy, filling chicken wrap that is good for lunch or a light dinner. Ingredients:
3/4 cup plain low-fat yogurt |
3 canned chipotle chiles, minced |
1 tablespoon fresh lime juice |
1/2 teaspoon salt, to taste |
2 boneless skinless chicken breast halves, each sliced into 4 long strips |
2 cups cooked rice |
1 poblano pepper, cored,seeded,and cut into 8 strips |
4 scallions, trimmed |
4 burrito-size flour tortillas, heated |
1 large plum tomato, cut into thin wedges |
4 teaspoons adobo sauce (from the canned chipotle chilies) |
Directions:
1. In a bowl, add 1/2 cup yogurt, chipotle chilies, lime juice, and salt; stir to combine.
2. Add the chicken strips; toss to coat.
3. Marinate at room temperature for 30 minutes.
4. Use a lightly oiled indoor or outdoor grill.
5. Grill chicken strips, pepper strips, and scallions over medium-high heat about three minutes on each side or until the chicken is cooked through.
6. To assemble wraps: Layer 1/2 cup rice, 2 chicken strips, 1/4 of the vegetables and tomato, 1 tablespoon yogurt, and 1 teaspoon adobo sauce in a thick horizontal strip across the bottom third of each tortilla (don't let the ingredients touch the edges).
7. Roll up burrito style-fold in the two sides and roll up bottom to top.
8. Cut each wrap in half on the bias and serve.
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