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