Santa Fe Chicken Salad Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup reduced fat sour cream1/4 cup + 2 Tbsp fat free greek yogurt3 Tbsp lime juice1/4 tsp paprika1/4 tsp cumin2 Tbsp cilantro, minced 1 stalk celery, diced1/2 lb boneless skinless chicken breast, cooked & cubed1/2 cup reduced sodium black beans1/2 medium red bell pepper, diced1/3 cup no sodium added corn kernelsSalt & pepper, to taste4 low carb tortillas2 cups baby spinach1 avocado, pitted & sliced
1. In a medium bowl, mix together the sour cream, yogurt, lime juice, salt & pepper, paprika, cumin, and cilantro. Add the chicken and celery and mix until well coated.
2. Fold in black beans, bell pepper and corn. Cover and refrigerate at least 1 hour before serving.
To Prepare:
1. Layer chicken salad, baby spinach and avocado slices inside tortilla. Fold up the ends and roll the wrap tight. Slice in half at an angle.
Serving Size: Makes 4 wraps
2. Fold in black beans, bell pepper and corn. Cover and refrigerate at least 1 hour before serving.
To Prepare:
1. Layer chicken salad, baby spinach and avocado slices inside tortilla. Fold up the ends and roll the wrap tight. Slice in half at an angle.
Serving Size: Makes 4 wraps
Nutritional Info Amount Per Serving
- Calories: 265.6
- Total Fat: 12.5 g
- Cholesterol: 38.4 mg
- Sodium: 385.6 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 9.3 g
- Protein: 23.7 g
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