Southwest Chicken Open-Ended Wrap
- 1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla
- 4 ounces store-bought Southwest-seasoned grilled chicken strips or pieces, or prepared Southwest Basic Grilled Chicken (see page 220)
- Small handful of prewashed, chopped lettuce
- 2 tablespoons fresh salsa or pico de gallo, drained (refrigerated, not jarred, if at all possible)
- 1 tablespoon low-fat ranch dressing, plain or spicy Southwest flavor (I used Follow Your Heart)
- Place the tortilla on a dinner plate.
- Top it with the chicken in a 3-inch-wide strip down the center of the tortilla, leaving 2 inches bare on one end.
- (So you can fold the bare tortilla up and over part of the filling.)
- Top the chicken with the lettuce, followed by the salsa.
- Drizzle the ranch dressing evenly over the top.
- Fold up the bare end of the tortilla over the filling, and then fold the sides of the tortilla over the middle.
- Serve immediately.
- Calories: 266
- Protein: 30g
- Carbohydrates: 26g
- Fat: 5g
- Saturated Fat: <1g
- Cholesterol: 65mg
- Fiber: 2g
- Sodium: 306mg
tortilla, storebought, handful of prewashed, fresh salsa, lowfat ranch dressing
Taken from www.epicurious.com/recipes/food/views/southwest-chicken-open-ended-wrap-375455 (may not work)