Chipotle Chicken Salad Wrap

West Texas Chipotle Chicken Salad Wrap

12 cup reduced-fat olive oil mayonnaise

14 cup light sour cream

2 tablespoons fresh lime juice

1 jalapeo pepper, seeded and minced

1/4 teaspoon chipotle powder

14 teaspoon salt, optional

3 cups cooked chicken, cut in 34 -inch cubes

1/2 cup diced sun dried tomatoes

1 avocado, peeled and chopped

3 tablespoons chopped fresh cilantro

6 whole wheat flour tortillas

1. Combine the mayonnaise, sour cream, lime juice, jalapeno, chipotle powder and
salt in a large mixing bowl.

2. Place the chicken, tomato, avocado and cilantro in a bowl with the mayonnaise
mixture and toss lightly to coat.

3. Top each of the 6 tortillas evenly with the chicken mixture. Roll.

Tips: This filling can serve as a cold entre, a wrap sandwich filling or a tasty pasta
salad (add 2 cups cooked orzo and increase the seasonings to taste). The chipotle,
a dried roasted jalapeo pepper, is also available in powdered form.

Serving size: 1 wrap

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