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.