This quick-to-assemble, healthy wrap is a great way to use leftover chicken and to add vegetables to your diet.

Serves 4

Ingredients:

  • 3-4 ounces of chicken breasts
  • 2 whole chipotle peppers
  • 1/4 cup white wine vinegar
  • 1/4 cup low-calorie mayonnaise
  • 2 stalks celery, diced
  • 2 carrots, cut into matchsticks
  • 1 small yellow onion, diced (about 1/2 cup)
  • 1/2 cup thinly sliced rutabaga or other root vegetable
  • 4 ounces spinach, cut into strips
  • 2 whole-grain tortillas (12-inch diameter)

Directions:

You can use leftover or rotisserie chicken if you have it. If not, preheat oven to 375 F or start grill. Bake or grill chicken breasts for about 10 minutes on each side until interior temperature is 165 F. Remove, cool and cube chicken.

In a blender, puree chipotle peppers with white wine vinegar and mayonnaise. Place all ingredients except spinach and tortillas in a bowl and mix thoroughly.

Place 2 ounces spinach and half the mixture in each tortilla and wrap. Cut each wrap in half to serve.

Nutritional Analysis (per serving)

Serving size: 1/2 wrap
  • Total carbohydrate: 26 g
  • Dietary fiber: 5 g
  • Sodium: 367 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 3 g
  • Total fat: 8 g
  • Cholesterol: 76 mg
  • Protein: 31 g
  • Calories: 300
  • Fats and oils: 2
  • Grains and grain products: 1
  • Meats poultry and fish: 2
  • Vegetables: 2
  • Carbohydrates: 1
  • Fats: 2
  • Protein and dairy: 1
  • Vegetables: 2
  • Fats: 2
  • Meat and meat substitutes: 2
  • Nonstarchy vegetables: 2
  • Starches: 1
Last Updated: 2013-01-10
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