Chicken Mole Wraps

• 1 cup fat free chicken broth
• 1 small onion, uncooked, chopped
• 1 garlic clove, chopped
• 4 teaspoons mild red chili powder
• 1 ounce bittersweet chocolate, chopped
• 4 walnut halves, equivalent of 2 whole walnuts shelled
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon table salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne, a little heat works well (optional)
• 1 lb boneless skinless chicken breast, uncooked, thinly sliced
• 4 large fat free tortillas
• 2 cups romaine lettuce, coarsely chopped
• 2 medium tomatoes, cored and chopped
• 1 cup monterey jack pepper cheese, grated
• 1/4 cup nonfat sour cream or 1/4 cup fat free Greek yogurt, is a nice substitute

1. Heat 1/4 cup broth in a large skillet. Add onion and garlic; saute until tender, about 5 minutes.
2. Pour into blender; add remaining broth, chili powder, chocolate, walnuts, cinnamon, cayenne, salt and pepper. Blend to a puree.
3. Pour mixture into skillet; simmer 10 - 15 minutes until heated through.
4. Add chicken strips. Cover and simmer until chicken is cooked through, about 5 minutes.
5. Spoon cooked chicken down center of each flour tortilla.
6. Top with lettuce, tomatoes, cheese and sour cream or yogurt.
7. Fold bottom and sides of tortilla toward center; roll to enclose filling.

chicken broth, onion, garlic, red chili powder, bittersweet chocolate, walnut halves, ground cinnamon, salt, black pepper, cayenne, chicken, tortillas, romaine lettuce, tomatoes, monterey jack pepper cheese, nonfat sour cream

Taken from www.food.com/recipe/chicken-mole-wraps-456513 (may not work)