Low Calorie Chicken Salad Wraps Food

LOW-CALORIE CHICKEN 'SALAD' WRAPS

Steps:

• Mix first 8 ingredients in a small bowl.
• Separate into 4 equal portions.
• Spray a pan with Crisco and heat on high for a minute.
• Heat first tortilla about 2 minutes per side (just until browned).
• Remove from pan with tongs or fork.
• Put 1/4 of the chicken salad mixture on the lower half of the tortilla and fold in the sides. Continue rolling in taco fashion and secure with a toothpick.
• Cut in half on the diagonal and enjoy.

LOW CALORIE CHICKEN WRAPS

Steps:

• Drizzle EVOO over chicken breast strips; sprinkle with cayenne, salt, pepper, AND JUICE FROM 2 FRESH LIMES.
• In large skillet, heat chicken strips until fully cooked; set aside once done.
• In another skillet, HEAT 1 TBSP EVOO; ADD PEPPERS, ONION, GARLIC, AND JALAPENO; COOK UNTIL TENDER.
• WHILE THAT'S COOKING, COMBINE SOUR CREAM. CILANTRO, GREEN ONIONS, AND 4 TBSP LIME JUICE; SET ASIDE IN REFRIGERATOR.
• MIX TOGETHER CHICKEN AND COOKED VEGETABLES; STIR IN THE CILATRO SAUCE FROM REFRIGERATOR AND MIX WELL.
• sERVE EQUAL AMOUNTS WRAPPED IN A TORTILLA.

CRISPY CHICKEN SALAD WRAPS

Steps:

• In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
• Add chicken and toss to coat.
• Season with salt and pepper.
• Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
• Spray cooking spray all over outside, wrapped tortilla.
• Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.