H3 Recipe: CHIPOTLE CHICKEN WRAP

INGREDIENTS:

            1 Whole wheat tortilla (about 150 calories/tortilla) 14”

            1/2 Avocado, mashed with lime juice and pinch of salt

            1 Roma tomato

            2 leaves Romaine lettuce

            ½ Red onion, julienned

            ¼ cup Black beans, cooked, drained seasoned with ¼ tsp. of cumin

            ½ cup Corn kernels, frozen, then thawed

            4 Tablespoon 2% Sharp Cheddar cheese, shredded

            1 Tablespoon Cilantro, fine chopped

            8 ounce (raw) Chicken breast, boneless, skinless,

            ¼ teaspoon Salt

           Pinch Pepper

           1 ounce H3 Ranch dressing, with Chipotle sauce (Adobo) (1/2 oz./per person)  Adobo chilies come in a small can with Adobo sauce.

 PREPARATION:

• Cut all vegetables, and set aside.


• Preheat grill, cast iron skillet, oven, or fry pan.


•  Place chicken breasts across grill (if using a grill). Cook 3 minutes one way and then turn (so there is a crisscross pattern), cook an additional 3 minutes.


•  Turn chicken over onto other side and repeat the step above.  (Doing this will give you great grill marks).


•  Once chicken is cooked thoroughly, remove from grill and cut into 6 strips, set aside.


• Cut wheat tortilla in half, or keep whole and cut in half later.


•  Steam or warm in microwave tortilla to improve their wrapping ability. (You can steam the tortillas in either a mini steamer, or by placing them on a plate, covering them with plastic wrap, and microwaving for a few seconds.)


• Spread H3 chipotle ranch dressing on tortilla, and then top (fill) with the rest of the ingredients.


• If using the whole tortilla, follow as above, then fold in tortilla sides, and roll, place toothpick through both sides and cut in half.                  

            Number of Servings: 2

            Serving size: 1 wrap

            Calories: 304

            Fat: 10