Chicken, Avocado Salad Wrap
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Chicken, Avocado Salad Wrap
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| Servings |
| 6wraps |
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Ingredients
- 1 medium red oniontrimmed and sliced (about 1 cup)
- 3Tbsp red wine vinegar
- 2Tbsp plain nonfat Greek yogurt
- 2Tbsp lime juice
- 1 jalapeno pepperseeded and finely chopped
- 1 green onionsliced
- 2tsp chopped fresh cilantro
- 3/4tsp kosher salt
- 1/8tsp ground black pepper
- 1clove garlicpeeled and minced
- 2cups coarsely chopped cooked chicken
- 1 avocadopeeled, pitted and diced
- Oil for frying
- 3 corn tortillascut in half, then crosswise into strips
- 6 flour tortillas10-inch
- 4 1/2cups chopped Romaine lettuce
- 1 red bell pepperseeded and cut into strips
Instructions
- In 2-quart saucepan, combine red onion and vinegar. Bring to a boil, cook, stirring occasionally until vinegar is almost evaporated, 4 to 6 minutes. Cool, chill.
- Combine, yogurt, lime juice, jalapeno, green onion, cilantro, salt, black pepper and garlic. Stir to mix well.
- Stir in chicken and avocado. Set aside.
- To make tortilla straws, heat oil in a deep 10-inch skillet or 3-quart saucepan to 365°F. Add corn tortilla strips in batches and fry until golden brown and crisp. Drain. Cool.
- Layer over each flour tortilla: Romaine, red pepper strips, tortilla straws, pickled onions and chicken mixture. Fold lower third of tortilla over filling, fold in right and left edges of tortilla, about 1-inch on each side. Roll wrap closed.
- Cut diagonally in half.