Chicken, Avocado Salad Wrap
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Print Recipe
Print Recipe |
| Servings |
| 6wraps |
| Servings |
| 6wraps |
Ingredients
- 1 medium red onion trimmed and sliced (about 1 cup)
- 3 Tbsp red wine vinegar
- 2 Tbsp plain nonfat Greek yogurt
- 2 Tbsp lime juice
- 1 jalapeno pepper seeded and finely chopped
- 1 green onion sliced
- 2 tsp chopped fresh cilantro
- 3/4 tsp kosher salt
- 1/8 tsp 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 1/2 cups chopped Romaine lettuce
- 1 red bell pepper seeded and cut into strips
Servings: wraps
Units:
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Ingredients
Servings: wraps
Units:
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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.
Nutrition Facts
| Calories | 220kcal |
| Total FatSaturated Fat | 8g2g |
| Cholesterol | 30mg |
| Sodium | 340mg |
| Total CarbDietary Fiber | 25g3g |
| Protein | 12g |
Nutrition Facts
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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.