1 pound(s) uncooked boneless, skinless chicken breast, tenders or sliced thin
1 tsp olive oil
1 Tbsp. Montreal Chicken Seasoning
1 Tbsp chili powder
½ Tbsp cumin
1/4 tsp table salt
1/3 cup(s) reduced-calorie mayonnaise
3 Tbsp. Light Sour Cream
2 Tbsp cilantro, chopped
1 Tbsp fresh lime juice
2 tsp canned chipotle peppers in adobo sauce, chopped
4 medium flour tortilla—2pts each ( I love the ones from costco.)
2 medium plum tomatoes, seeded and chopped
Preheat the broiler or grill; spray the broiler pan or grill rack with nonstick spray. (Or, if you have one, spray a ridged grill pan with nonstick spray and set over medium-high heat until hot.)
Combine the seasoning, chili powder, salt and cumin with the oil in a small bowl.
Combine with chicken and rub seasoning to coat. Grill or broil the chicken, turning once, until cooked through, 5-7 minutes each side. Let cool 5 minutes, then slice 1⁄4 inch thick.
Combine the mayonnaise, sour cream, cilantro, lime juice, and chipotles in a small bowl.
To assemble the wraps, place the tortillas on a work surface. Spread each with 11⁄2 tablespoons of the mayonnaise mixture. Top each tortilla with one-fourth of the lettuce, then with one-fourth of the chicken. Sprinkle each with one-fourth of the tomato. Fold the bottom flap up over the filling, then fold over the sides to enclose; roll up to form a package. Yields 1 wrap per serving.
VERDICT: This is going to be featured heavily in rotation. I love the spice mixture, and I loved the sauce too. It gave it a little heat but not so much it was too much. It was quick to put together and it also would be great to make a batch and eat for lunch or as a salad. I served this dish with 1/2 cups of white rice, mixed with 1 cup of black beans, 1 cup of frozen corn (defrosted) and the juice of a lime. It is a great combo and my kids devoured it. Anytime I can feed everyone in my house with one dinner I am a happy girl!