Salsa chicken wraps
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PREP TIME
10 min
TOTAL TIME
17 min
Makes
4 Servings
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,
