Chicken
Avocado Wraps Recipe
I
came up with this sandwich while trying to figure out what to make for lunch
one day. This chicken avocado wrap recipe is now a favorite at my house.
Ingredients
:
2
chicken leg quarters, skin removed
1
tablespoon canola oil
1
can (14-1/2 ounces) diced tomatoes, undrained
1/3
cup chopped onion
1/2
teaspoon ground cumin
1/8
teaspoon salt
Dash
cayenne pepper
1/2
medium ripe avocado
2
tablespoons lime juice
4
whole wheat tortillas (8 inches), warmed
Fresh
cilantro leaves, optional
In
a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt
and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30
minutes or until a thermometer inserted in chicken reads 180°, stirring
occasionally.
Remove
chicken. When cool enough to handle, remove meat from bones; discard bones.
Shred meat with two forks; return to skillet. Bring to a boil. Reduce heat;
simmer, uncovered, for 8-10 minutes or until sauce is thickened.
Peel
and cut avocado into slices; drizzle with lime juice. Spoon 1/2 cup chicken
mixture over each tortilla. Top with avocado and if desired, cilantro and roll
up.
Nutrition
Facts :
1
wrap: 329 calories, 14g fat (2g saturated fat), 45mg cholesterol, 416mg sodium,
31g carbohydrate (5g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 2 lean
meat, 2 fat, 1-1/2 starch, 1 vegetable.
