• Serves
    4
  • 247
    Calories

Dietician's Tip: This quick-to-assemble wrap is a great way to use leftover chicken and to add vegetables to your diet.

Ingredients

  • 3 4-ounce chicken breasts (12 ounces total)
  • 2 whole chipotle peppers
  • 1/4 cup white wine vinegar
  • 1/4 cup low-calorie mayonnaise
  • 2 stalks celery, diced (about 1/2 cup)
  • 2 carrots, cut into matchsticks (about 1/2 cup)
  • 1 small yellow onion, diced (about 1/2 cup)
  • 1/2 cup raw rutabaga or jicama, cut into matchsticks
  • 4 ounces raw spinach, chopped (about 4 cups)
  • 2 whole-grain tortillas (12-inch diameter)

Directions

Heat 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 chicken mixture in each tortilla and wrap. Cut each wrap in half to serve.

Nutritional analysis per serving

Serving size: 1/2 wrap

  • Calories 247
  • Cholesterol 66 mg
  • Monounsaturated fat 2 g
  • Saturated fat 1 g
  • Sodium 374 mg
  • Total carbohydrate 21 g
  • Dietary fiber 9 g
  • Protein 25 g
  • Serving size 1/2 wrap
  • Total fat 7 g
  • Fats and oils 1
  • Grains and grain products 1
  • Meats, poultry and fish 2
  • Vegetables 2
  • Carbohydrates 1
  • Fats 1
  • Protein and dairy 1
  • Vegetables 2
  • Fats 1
  • Meat and meat substitutes 2
  • Nonstarchy vegetables 2
  • Starches 1
Last Updated: 02-26-2019
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