Chicken Taco Wraps with Spicy Sauce
|
|
Chicken Taco Wraps with Spicy Sauce
|
| Servings |
| 6servings |
|
|
Ingredients
Taco Filling
- 3cups rotisserie chickenpulled and shredded from whole chicken
- 6 large whole grain wraps
- 1cup bell peppersliced
- 1cup red onionsliced
- 1cup Cornfresh or frozen
- 1/2cup low sodium black beansdrained & rinsed
- 1/2Tablespoon Avocado Oil
- 3cups shredded romaine lettuce
- 1/2cup fresh cilantrochopped
Spice Mix
- 1teaspoon paprika
- 1/2teaspoon chili powder
- 1teaspoon ground cumin
- 1/2teaspoon garlic powder
- 1/2teaspoon onion powder
- 1/4teaspoon black pepper
Spicy Cream Sauce
- 1/2cup non-fat plain greek yogurt
- 3/4teaspoon garlic powder
- 1/4teaspoon onion powder
- 1teaspoon fresh lime juice
- 1teaspoon fresh chopped chives
- 1/2teaspoon dried dill
- 1/4teaspoon salt
- 1teaspoon paprika
- 1teaspoon ground cumin
- 1tablespoons waterto thin dressing
Instructions
- In a large skillet, add avocado oil, bell pepper, onions, shredded chicken, corn and black beans. Sprinkle spice mix over mixture in skillet. Cook on medium heat until bell pepper and onions are softened and chicken is warmed to temperature of 165 degrees F.
- While chicken mixture is cooking, prepare spicy cream sauce in a separate bowl. Add Greek yogurt, spices, chopped chives, and lime juice. Mix until smooth. Use 1 to 2 Tbsp of water to thin sauce to your desired dipping consistency.
- When wrap mixture is done cooking, assemble wraps.
- Using 1 whole wheat wrap, add ½ cup shredded romaine lettuce, 1 cup of chicken mixture from skillet. Top with shredded cheese, picante sauce, drizzle spicy cream sauce and cilantro. Roll tightly and cut in half to serve.
Recipe Notes
