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Buffalo chicken salad wrap

February 26, 2019

Recipe

This quick-to-assemble, healthy wrap is a great way to use leftover chicken and add more vegetables to your diet.

Serves 4

This quick-to-assemble wrap is a great way to use leftover chicken and to add vegetables to your diet.

Heat oven to 375 F or start grill. Bake or grill chicken breasts for about 10 minutes on each side until interior temperature is 165 F. Remove, cool and cube chicken.

In a blender, puree chipotle peppers with white wine vinegar and mayonnaise. Place all ingredients except spinach and tortillas in a bowl and mix thoroughly.

Place 2 ounces spinach and half the chicken mixture in each tortilla and wrap. Cut each wrap in half to serve.

3 4-ounce chicken breasts (12 ounces total)
2 whole chipotle peppers
1/4 cup white wine vinegar
1/4 cup low-calorie mayonnaise
2 stalks celery, diced (about 1/2 cup)
2 carrots, cut into matchsticks (about 1/2 cup)
1 small yellow onion, diced (about 1/2 cup)
1/2 cup raw rutabaga or jicama, cut into matchsticks
4 ounces raw spinach, chopped (about 4 cups)
2 whole-grain tortillas (12-inch diameter)

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils Fruits 1 Grains and grain products 2 Meats, poultry and fish Nuts, seeds and dry beans Sweets 2 Vegetables

Diabetes Meal Plan Choices

1 Fats Dairy foods (low-fat or fat-free) Fruits 2 Meat and meat substitutes Milk and milk products 2 Nonstarchy vegetables 1 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1 Carbohydrates 1 Fats Fruits 1 Protein and dairy Sweets 2 Vegetables

Nutritional analysis per serving

Calcium 247 Calories 21 g Total carbohydrate 66 mg Cholesterol 9 g Dietary fiber 2 g Monounsaturated fat Potassium 25 g Protein 1 g Saturated fat 1/2 wrap Serving size 374 mg Sodium 7 g Total fat