Santa Fe Chicken Wrap

• 3/4 cup plain low-fat yogurt
• 3 canned chipotle chiles, minced
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt, to taste
• 2 boneless skinless chicken breast halves, each sliced into 4 long strips
• 2 cups cooked rice
• 1 poblano pepper, cored,seeded,and cut into 8 strips
• 4 scallions, trimmed
• 4 burrito-size flour tortillas, heated
• 1 large plum tomato, cut into thin wedges
• 4 teaspoons adobo sauce (from the canned chipotle chilies)

1. In a bowl, add 1/2 cup yogurt, chipotle chilies, lime juice, and salt; stir to combine.
2. Add the chicken strips; toss to coat.
3. Marinate at room temperature for 30 minutes.
4. Use a lightly oiled indoor or outdoor grill.
5. Grill chicken strips, pepper strips, and scallions over medium-high heat about three minutes on each side or until the chicken is cooked through.
6. To assemble wraps: Layer 1/2 cup rice, 2 chicken strips, 1/4 of the vegetables and tomato, 1 tablespoon yogurt, and 1 teaspoon adobo sauce in a thick horizontal strip across the bottom third of each tortilla (don't let the ingredients touch the edges).
7. Roll up burrito style--fold in the two sides and roll up bottom to top.
8. Cut each wrap in half on the bias and serve.

yogurt, chipotle chiles, lime juice, salt, chicken, rice, pepper, scallions, flour tortillas, tomato, adobo sauce

Taken from www.food.com/recipe/santa-fe-chicken-wrap-100625 (may not work)