Up your salad game by adding it to a wrap. The combination of carbohydrates, lean protein and healthy fats makes this a complete meal that’ll leave you feeling fuller longer. Avocados are rich in B vitamins, fiber and vitamin K.
Chicken, Avocado Salad Wrap (Serves 6)
- 1 medium red onion, trimmed and sliced (about 1 cup)
- 3 tablespoons red wine vinegar
- 2 tablespoons nonfat plan Greek yogurt
- 2 tablespoons lime juice
- 1 jalapeno pepper, seeded and finely chopped
- 1 green onion, sliced
- 2 teaspoons chopped fresh cilantro
- ¾ teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 clove garlic, peeled and minced
- 2 cups coarsely chopped cooked chicken
- 1 avocado, peeled, pitted and diced
- Oil for frying
- 3 corn tortillas, cut in half, then crosswise into strips
- 6 flour tortillas (10-inch)
- 4 ½ cups chopped Romaine lettuce
- 1 red bell pepper, seeded and cut into strips
- 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.
Nutrition Highlights (Per Serving) Calories: 428 Fat: 16g Sodium: 813mg
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.