Healthy Chicken Chipotle Avocado Wrap

• 8 ounces shredded cooked chicken
• 2 swiss cheese slices (2% skim or lowfat)
• 1/2 cup ripe avocado, sliced
• 1/4 cup red bell pepper, sliced
• 2 -3 teaspoons white wine vinegar
• 1 tablespoon chipotle hot sauce (I use Cholula brand)
• 2 small dried chilies, chopped
• 1/4 cup sliced red onion
• 2 low cal whole wheat tortillas
• 2 tablespoons nonfat plain yogurt
• 1 tablespoon olive oil
• add to chicken and bell pepper while cooking
• black pepper (to taste)
• dried cilantro (to taste)
• 1/4 teaspoon bourbon smoked salt (optional)

1. Add cooked shredded chicken to white wine vinegar, chipotle sauce and dried chopped chiles to bag or container and marinate for about 30-60 minutes.
2. Heat olive oil in skillet, and saute sliced bell peppers, I like to char them a little like in fajitas. When softened, add in the chicken with juice from marinade and heat together for 5-8 minutes, adding pepper, dried cilantro, and Bourbon Smoked salt as desired. I also dash on a little more chipotle sauce if it looks like things are getting dry.
3. Place slice of cheese onto each tortilla and heat in toaster oven on med-low heat, or until cheese is melted and bubbling. Add chicken/pepper mixture on top of the cheese, add 1/2 sliced avocado, red onion and top with a tablespoon of plain nonfat yogurt to each portion. Fold up and eat while hot!

chicken, swiss cheese, avocado, red bell pepper, white wine vinegar, hot sauce, chilies, red onion, whole wheat tortillas, nonfat plain yogurt, olive oil, chicken, black pepper, cilantro, bourbon smoked salt

Taken from www.food.com/recipe/healthy-chicken-chipotle-avocado-wrap-461676 (may not work)