By Mayo Clinic Staff
Dietitian's tip:
This quick-to-assemble wrap is a great way to use leftover chicken and to add vegetables to your diet.
Number of servings
Serves 4
- Diabetes meal plan
- DASH diet
- Heart-healthy
- Weight management
- Healthy-carb
- High-fiber
Ingredients
- 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)
Directions
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.
Nutritional analysis per serving
Serving size: 1/2 wrap
- Total carbohydrate 21 g
- Dietary fiber 9 g
- Sodium 374 mg
- Saturated fat 1 g
- Total fat 7 g
- Trans fat Trace
- Cholesterol 66 mg
- Protein 25 g
- Monounsaturated fat 2 g
- Calories 247
- Added sugars 0 g
- Total sugars 3 g
- Grains and grain products 1
- Vegetables 2
- Fats and oils 1
- Meats, poultry and fish 2
- Protein and dairy 1
- Fats 1
- Vegetables 2
- Carbohydrates 1
- Meat and meat substitutes 2
- Fats 1
- Nonstarchy vegetables 2
- Starches 1
Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.
Feb. 26, 2019Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/buffalo-chicken-salad-wrap/rcp-20049975