Salsa chicken wraps

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PREP TIME

10 min

TOTAL TIME

17 min

Makes

4 Servings

Salsa chicken wraps

We spooned a fiery south-of-the-border filling into cold lettuce leaves for the smartest chicken wrap we've ever made. They're low-cal, so have a few.


Ingredients

  • 1 onion
  • 1 red bell pepper
  • 2 celery stalks
  • 1 tsp vegetable oil
  • 500 g ground chicken or ground beef
  • 1 tbsp ground cumin
  • 1/2 tsp hot-red-chili flakes
  • 1 cup canned black beans , drained (optional)
  • 2/3 cup chunky salsa
  • 1/2 cup chopped cilantro
  • mesclun greens, Boston or iceberg lettuce
  • light sour cream or yogurt , optional

Instructions

  • Coarsely chop onion and pepper. Thinly slice celery. Heat oil in a large non-stick frying pan set over medium heat. Add onion and 2 tbsp (30 mL) water. Stir often until soft, 2 to 3 min. Crumble in chicken. Sprinkle with seasonings. Stir often, breaking up chicken with a fork until it loses its pink colour, 3 to 5 min.
  • Add pepper, celery, beans and salsa. Stir until vegetables have softened slightly, 2 to 4 min. Stir in cilantro. Taste and add salt if needed. Scoop into large lettuce leaves and wrap, or serve on a bed of greens. Top with sour cream.

Nutrition (per serving)

  • Calories
  • 249,
  • Protein
  • 23 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 13 g,
  • Fibre
  • 2 g,