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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 267.4
  • Total Fat: 8.4 g
  • Cholesterol: 66.0 mg
  • Sodium: 466.7 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 10.0 g
  • Protein: 35.7 g

View full nutritional breakdown of Chicken Mole Wraps calories by ingredient
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Chicken Mole Wraps

Submitted by: IAMDESIGNERKT

Introduction

Amazing. Not your typical mexican dinner. Amazing. Not your typical mexican dinner.
Number of Servings: 4

Ingredients

    Chicken Mole Wraps

    1 pound uncooked boneless, skinless chicken breast, thinly sliced
    1 cup chicken broth, or vegetable broth (fat-free, low sodium)
    1 small onion, chopped
    1 medium garlic clove, chopped
    4 tsp chili powder, mild, red
    1 oz. bittersweet chocolate
    4 pieces walnut halves, raw
    1/8 tsp ground cinnamon
    1/4 tsp salt
    1/4 tsp black pepper
    4 large tortillas (low carb, high fiber & protein) or lettuce leaf wrap
    2 cups romaine lettuce, coarsely chopped
    2 medium tomatoes, cored and chopped
    1/4 cup non-fat Greek yogurt






Directions

Heat 1/4 cup broth in a large skillet. Add onion and garlic; sauté 2 minutes. Spoon into a blender; add remaining broth, chili powder, chocolate, walnuts, cinnamon, salt and pepper. Blend to a purée.

Coat the skillet with cooking spray and return to medium heat and sauté chicken strip and juices run clear. Pour mixture back into skillet, over chicken. Cover and simmer 10 minutes. Spoon 1/4 of cooked chicken down center of each flour tortilla. Add 1/2 cup lettuce, 1/4 of tomatoes and 1 tablespoon non-fat Greek yogurt. Fold bottom and sides of tortilla toward center; roll to enclose filling. Yields 1 filled tortilla per serving.

Servings: 4


Serving Size: 4 wraps

Number of Servings: 4

Recipe submitted by SparkPeople user IAMDESIGNERKT.





TAGS:  Poultry |

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Member Ratings For This Recipe

  • I pretty much followed the recipe - definitely takes 2 hands to eat. Next time I may add peppers and onions, and serve over brown rice or baked potato. Love the recipe! - 2/25/12

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