Buffalo chicken salad wrap
This quick-to-assemble, healthy wrap is a great way to use leftover chicken and add more vegetables to your diet.
Nutrition Facts
Serving Size: 1/2 wrap
Calories: 247
Serving size
1/2 wrap
Calories
247
Monounsaturated fat
2 g
Saturated fat
1 g
Total fat
7 g
Sodium
374 mg
Cholesterol
66 mg
Dietary fiber
9 g
Protein
25 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 3 4-ounce chicken breasts (12 ounces total)
- 2 whole chipotle peppers
- 1/4 cup white wine vinegar
- 1/4 cup low-calorie mayonnaise
- 2 stalks celery, diced (about 1/2 cup)
- 2 carrots, cut into matchsticks (about 1/2 cup)
- 1 small yellow onion, diced (about 1/2 cup)
- 1/2 cup raw rutabaga or jicama, cut into matchsticks
- 4 ounces raw spinach, chopped (about 4 cups)
- 2 whole-grain tortillas (12-inch diameter)
Directions
Heat oven to 375 F or start grill. Bake or grill chicken breasts for about 10 minutes on each side until interior temperature is 165 F. Remove, cool and cube chicken.
In a blender, puree chipotle peppers with white wine vinegar and mayonnaise. Place all ingredients except spinach and tortillas in a bowl and mix thoroughly.
Place 2 ounces spinach and half the chicken mixture in each tortilla and wrap. Cut each wrap in half to serve.
