kathy

Chicken and Chile Wrap

Servings: 4
Preparation Time: 20 min
Cooking Time: 5 min
Level of Difficulty: Moderate

Roasted chiles, fresh chives and creamy avocado top these
quick-to-assemble wraps. They beat plain grilled chicken sandwiches
any day!

1 small poblano chile
1/4 cup reduced-calorie mayonnaise
4 medium whole wheat tortilla(s)
1 cup romaine lettuce, chopped
12 oz cooked boneless, skinless chicken breast, cut into strips
2 Tbsp chives, fresh, minced
1/2 medium avocado, sliced

Place chile over stovetop flame; char on all sides, about 5 minutes
(careful not to burn hands). Remove chile from flame and place in a paper
bag; close bag and set aside to steam for 15 minutes. Remove chile from
bag and remove blackened skin with your hands, under running water. Core,
seed and chop chile; set aside. Spread 1 tablespoon of mayonnaise over
each tortilla and top each with 1/4 cup of lettuce. Arrange 1/4 of chicken
in a strip down the center of each tortilla; top each with 1/4 of chile,
chives and avocado. To serve, fold the bottom third of each tortilla
toward the middle. Then fold the left side to the center and the right
side to the center; serve. Yields 1 wrap per serving.

Notes To make this zesty wrap in minutes, substitute a small can of
roasted mild chiles for the poblano chile, a cup of baby salad greens for
the romaine and refrigerated, cooked chicken strips for the roasted
chicken.


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