Chicken Taco Crunch Wraps

• 1 pound Ground Chicken
• 1 package Low Sodium Taco Seasoning Mix
• 3/4 cups Water
• 1 whole Sweet Onion (Vidalia Preferred)
• 4 pieces Burrito Size Wraps
• 4 pieces Whole Grain Taco Shells
• 4 teaspoons Taco Sauce
• 1 whole Tomato, Diced
• 2 cups Iceberg Lettuce Shreds
• 1 cup Low Fat Mexican Cheese Shreds

1. In a skillet, cook ground chicken over medium-high heat for 5 to 7 minutes, stirring occasionally; drain.
2. Place chicken into a food processor and pulse to a medium-fine texture.
3. Return chicken to skillet and stir in taco seasoning mix and water.
4. Cook over medium heat until water reduces, stirring occasionally.
5. Slice onion and saute until lightly browned.
6. Once ingredients are prepared, this recipe is all about assembly.
7. Preheat a George Forman (or comparable) grill on high.
8. Lay out a burrito wrap.
9. Break a taco shell in half and place in the center of the wrap.
10. Place a layer of taco meat on top of the taco shell.
11. Add taco sauce to taste.
12. Add a tablespoon of sauteed onions.
13. Add 1/4 cup of cheese.
14. Add a teaspoon of tomatoes.
15. Add a topping of shredded lettuce.
16. Now, begin wrapping the sides of the burrito wrap up around the taco shell and ingredients.
17. Start on one side and continue picking up sides until all you see is some lettuce showing in the center.
18. The flaps will want to unfold.
19. Place a cereal-sized bowl on top to weight down the flaps.
20. Once it holds pretty well, place the wrap on the grill and lower the top quickly.
21. Leave in the grill as you prepare the next wrap.
22. Remove wrap from grill and serve!
23. Repeat above steps for all 4 wraps.

chicken, mix, water, sweet onion, wraps, taco sauce, tomato, low fat mexican

Taken from tastykitchen.com/recipes/main-courses/chicken-taco-crunch-wraps/ (may not work)