Santa Fe Chicken Wrap

Name: Santa Fe Chicken Wrap
Ingredients: 3/4 cup plain low-fat yogurt; 3 canned chipotle chiles, minced; 1 tablespoon fresh lime juice; 1/2 teaspoon salt, to taste; 2 boneless skinless chicken breast halves, each sliced into 4 long strips; 2 cups cooked rice; 1 poblano pepper, cored,seeded,and cut into 8 strips; 4 scallions, trimmed; 4 burrito-size flour tortillas, heated; 1 large plum tomato, cut into thin wedges; 4 teaspoons adobo sauce (from the canned chipotle chilies)

11 ingredients

8 steps

Ingredients

3/4 cup plain low-fat yogurt
3 canned chipotle chiles, minced
1 tablespoon fresh lime juice
1/2 teaspoon salt, to taste
2 boneless skinless chicken breast halves, each sliced into 4 long strips
2 cups cooked rice
1 poblano pepper, cored,seeded,and cut into 8 strips
4 scallions, trimmed
4 burrito-size flour tortillas, heated
1 large plum tomato, cut into thin wedges
4 teaspoons adobo sauce (from the canned chipotle chilies)

Directions

1

In a bowl, add 1/2 cup yogurt, chipotle chilies, lime juice, and salt; stir to combine.
2

Add the chicken strips; toss to coat.
3

Marinate at room temperature for 30 minutes.
4

Use a lightly oiled indoor or outdoor grill.
5

Grill chicken strips, pepper strips, and scallions over medium-high heat about three minutes on each side or until the chicken is cooked through.
6

To assemble wraps: Layer 1/2 cup rice, 2 chicken strips, 1/4 of the vegetables and tomato, 1 tablespoon yogurt, and 1 teaspoon adobo sauce in a thick horizontal strip across the bottom third of each tortilla (don't let the ingredients touch the edges).
7

Roll up burrito style--fold in the two sides and roll up bottom to top.
8

Cut each wrap in half on the bias and serve.