be_ixf;ym_202109 d_21; ct_50
Health Information Library Recipes Buffalo chicken salad wrap

Buffalo chicken salad wrap

Nutrition Facts

Serving Size 1/2 wrap
Calories 247

Amount Per Serving
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:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This quick-to-assemble, healthy wrap is a great way to use leftover chicken and add more vegetables to your diet.

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.

Last Updated: February 26th, 2019