Chipotle Chicken Filling (for Wraps or pita pockets)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 201.0
- Total Fat: 1.9 g
- Cholesterol: 49.3 mg
- Sodium: 162.6 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 5.6 g
- Protein: 24.5 g
View full nutritional breakdown of Chipotle Chicken Filling (for Wraps or pita pockets) calories by ingredient
Introduction
A chipotle chicken salad filling to be wrapped in a tortilla or stuffed into a pita pocket sandwich. Bread choice not included in nutrition info. You could also just leave out the tortilla and serve the chicken over the romaine A chipotle chicken salad filling to be wrapped in a tortilla or stuffed into a pita pocket sandwich. Bread choice not included in nutrition info. You could also just leave out the tortilla and serve the chicken over the romaineNumber of Servings: 3
Ingredients
-
3 TBSP Cilantro, fresh
1/3 cup Fat Free Sour Cream
1.5 TBSP Canned Chipotle in Adobo Sauce, finely chopped (+ a little juice)
1/2 tsp Ground Cumin (ground)
1/2 tsp Chili powder
2.5 tsp bottled Lime Juice
8 oz Gold n plump all natural boneless skinless split chicken, cooked and shredded or sliced
2.5 cups Fresh Express Hearts of Romaine
1 cup Cherry Tomatoes, halved or sliced
4 TBSP red onion, chopped
3/4 cup reduced sodium canned black beans, drained and rinsed
1/3 tsp garlic puree
2/3 cup frozen corn, thawed
Directions
Season chicken to your liking, cook thoroughly, and chop or slice.
Chop tomatoes and onion.
Drain and rinse black beans.
Combine cilantro, FF sour cream, chipotle chile pepper, cumin, chili powder, and lime juice. Stir well and set aside.
Spray a skillet with nonstick spray and add garlic.
Heat over medium, stirring, for 30 seconds or until fragrant, then add corn.
Cook, stirring occasionally, until corn is toasted and then remove from heat.
Toss romaine, tomatoes, red onion, black beans, corn, and chicken together. Add the dressing and gently mix together.
If making wraps, evenly distribute mixture between the three wraps and roll each one up.
Serving Size: 3 Wraps
Number of Servings: 3
Recipe submitted by SparkPeople user KCHRISTY6.
Chop tomatoes and onion.
Drain and rinse black beans.
Combine cilantro, FF sour cream, chipotle chile pepper, cumin, chili powder, and lime juice. Stir well and set aside.
Spray a skillet with nonstick spray and add garlic.
Heat over medium, stirring, for 30 seconds or until fragrant, then add corn.
Cook, stirring occasionally, until corn is toasted and then remove from heat.
Toss romaine, tomatoes, red onion, black beans, corn, and chicken together. Add the dressing and gently mix together.
If making wraps, evenly distribute mixture between the three wraps and roll each one up.
Serving Size: 3 Wraps
Number of Servings: 3
Recipe submitted by SparkPeople user KCHRISTY6.