Chicken Wraps with Avocado Salsa
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 260.0
- Total Fat: 9.9 g
- Cholesterol: 78.0 mg
- Sodium: 467.5 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 4.9 g
- Protein: 32.9 g
View full nutritional breakdown of Chicken Wraps with Avocado Salsa calories by ingredient
Number of Servings: 5
Ingredients
-
1 1/2 lb boneless, skinless chicken breasts
1 cup salsa
1 tsp onion powder
1 can (4oz) diced green chilies, undrained
2 Tbsp hot sauce
1/4 cup lime juice, divided
1 medium avocado, diced
1/2 cup fresh cilantro, chopped
1 Tbsp red onion, chopped
Salt & pepper, to taste
1 large head iceberg lettuce
Directions
1. Spray the inside of the slow cooker with cooking spray and add chicken.
2. In a large bowl, combine the salsa, onion powder, chilies with juice, hot sauce and 2 Tbsp lime juice. Pour the sauce mixture over the chicken.
3. Cover and cook on LOW 6 hours.
4. Remove chicken with a slotted spoon and lay allow to cool slightly. Turn the slow cooker to high and leave the lid off.
5. Shred chicken and add back to the slow cooker; Stir to combine with the sauce. Allow to re-heat, uncovered, while preparing salsa.
6. In a large bowl, combine avocado and 2 Tbsp lime juice and mix well. Add the cilantro and red onion and stir to combine. Add salt & pepper to taste. Cover and refrigerate at least 10 - 15 minutes to allow flavors to combine while chicken reheats.
7. Serve shredded chicken in lettuce leaves topped with the avocado salsa.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user JSKASICK.
2. In a large bowl, combine the salsa, onion powder, chilies with juice, hot sauce and 2 Tbsp lime juice. Pour the sauce mixture over the chicken.
3. Cover and cook on LOW 6 hours.
4. Remove chicken with a slotted spoon and lay allow to cool slightly. Turn the slow cooker to high and leave the lid off.
5. Shred chicken and add back to the slow cooker; Stir to combine with the sauce. Allow to re-heat, uncovered, while preparing salsa.
6. In a large bowl, combine avocado and 2 Tbsp lime juice and mix well. Add the cilantro and red onion and stir to combine. Add salt & pepper to taste. Cover and refrigerate at least 10 - 15 minutes to allow flavors to combine while chicken reheats.
7. Serve shredded chicken in lettuce leaves topped with the avocado salsa.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user JSKASICK.