[amandads]

This recipe serves: 4



For the chipotle chicken:
1 chipotle pepper, rehydrated, stemmed and seeded
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 cloves garlic, peeled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil
4 boneless, skinless chicken breasts, about 4 to 6 ounces each

For the wraps:
1/2 cup fat-free, whipped cream cheese
2 tablespoons minced, sweet onion
4 large flour tortillas
4 large green leaf lettuce leaves, shredded



For the chipotle chicken:
1. Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste. Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
2. Rub the chicken breasts with the chipotle paste and set aside.
3. Preheat the grill or broiler.
4. Cook the chicken for about 4 to 6 minutes per side, until it is cooked through. Transfer the chicken to a cutting board to let cool, then cut the chicken into small pieces.
For the wraps:
5. In a small bowl, combine the cream cheese and onions. Add salt and pepper to taste.
6. Lay out the flour tortillas on a work surface in front of you. Divide the cream cheese among the tortillas, spreading it out in the center of each tortilla. Divide the chicken and the lettuce among the tortillas. Tightly wrap each tortilla into a cylinder ending with the seam side down.
7. Cut each wrap on the diagonal and serve.

Serving Size: 1 wrap

Number of Servings: 4
Per Serving
Calories
545
Carbohydrate
45 g
Fat
10 g
Fiber
3 g
Protein
66 g
Saturated Fat
2 g
Sodium
953 mg


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