Salsa chicken wraps
This article has not been rated yet.
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.
ground chicken or
, drained (optional)
mesclun greens, Boston or iceberg
light sour cream or
- 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)
- 23 g,
- 10 g,
- 13 g,
- 2 g,