Chicken Wrap

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Servings:

• Recipe serving size: 1/2 wrap
• Number of servings: Adjust Reset

Ingredients:

• Wrap Ingredients

• 1 ripe, fresh avocado, halved, pitted, peeled, divided
• 1/2 cup plain nonfat Greek yogurt
• 1 fresh lime juice
• 1 garlic clove, minced
• 2 13-inch whole wheat tortillas
• 4 oz. cooked chicken breast, shredded or thin slices
• 2 small, fresh mandarin oranges, peeled, sectioned, divided
• salt to taste

• Chicken Marinade

• 1/2 tsp. garlic powder
• 1 tsp. cumin
• 1/2 tsp. oregano, dried or freshly chopped
• 1 freshly squeezed lime juice
• salt and pepper, as desired

Instructions:

1. In a blender, mix 1/2 of the avocado with yogurt, lime, garlic and salt until puree consistency.
2. Spread half of avocado spread over each tortilla as desired. Save some to add about a tablespoon at the end.
3. For each tortilla continue to assemble the following: layer 2 spinach leaves, half of the chicken, a dollop of the remaining spread, half of the mandarin sections and top with slices of the remaining avocado.
4. Roll up the tortilla and cut in half for each serving.
5. To store, place tortilla on top of a plastic wrap and secure well with the plastic wrap. Pack in a cold lunch bag.
6. Use cooked leftover chicken or cook chicken.
7. Marinade chicken and cook in the oven or grill until 165 degrees. Refrigerate.

Notes & Tips: