Chicken and Chile Wraps

Chicken and Chile Wraps

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  • Prep Time


  • Total Time


  • Servings

    servings 4


  • 1 small poblano chile

  • ¼ cup(s) reduced-calorie mayonnaise

  • 4 medium whole wheat tortilla(s)

  • 1 cup(s) romaine lettuce, chopped

  • 12 oz cooked boneless, skinless chicken breast, cut into strips

  • 2 Tbsp chives, fresh, minced

  • ½ medium avocado, sliced


Place chile over stovetop flame; char on all sides, about 5 minutes (careful not to burn hands). Remove chile from flame and place in a paper bag; close bag and set aside to steam for 15 minutes. Remove chile from bag and remove blackened skin with your hands, under running water. Core, seed and chop chile; set aside. Spread 1 tablespoon of mayonnaise over each tortilla and top each with 1/4 cup of lettuce. Arrange 1/4 of chicken in a strip down the center of each tortilla; top each with 1/4 of chile, chives and avocado. To serve, fold the bottom third of each tortilla toward the middle. Then fold the left side to the center and the right side to the center; serve. Yields 1 wrap per serving.


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