Sunday, March 1, 2009

Recipe of the Week: Southwest Chicken Wraps

I've been slacking on recipe posting...I will try to do better. This recipe comes from Good Housekeeping and is a very good, light recipe. I made some adjustments to the recipe because I just have the hardest time sticking exactly to a recipe.

Time Required:
Active Time: 12 minutes
Total Time: 18 minutes

*2 tbs. olive oil
*1 lb ground chicken or turkey breast
*1 med. red pepper, chopped
*1 tsp. chili powder
*1 tsp. ground cumin
*1/8 tsp salt (I used seasoning salt)
*1 cup salsa (I used hot but use whatever you like most)
*1 15 oz can of black beans, rinsed and drained (the recipe actually called for pinto beans but I think those are gross)
*12 Boston lettuce leaves
*1/2 cup of lowfat sour cream (or plain nonfat Greek yogurt)
*1 tablespoon chipotle peppers, in sauce (optional)

1. In 12-inch nonstick skillet, heat olive oil on medium 1 minute. Add chicken, red pepper, chili powder, ground cumin, salt and chipotle peppers. Cook, stirring occasionally, until chicken loses its pink color throughout, about 8 minutes. Stir in salsa and beans; cook 5 minutes to blend flavor and heat through.
2. Arrange 3 lettuce leaves on each dinner plate. Divide chicken mixture evenly among lettuce-leaf cups. Top each lettuce cup with a dollop of sour cream (or yogurt). Fold leaves over mixture and eat wraps out of hand. *this is pretty messy so keep lots of napkins on hand!

Nutritional Info (approximate):
265 calories, 35 g protein, 25 g carbohydrate, 4 g total fat (1 g saturated), 8 g fiber

Tamara's Take: Delicious! A healthy alternate to taco night. Rating: 8.5 out of 10


Token Black Chick said...

Do you think I can substitute tofu for the meat?

Happyrunningbunny said...

I think you could definitely substitute tofu, however, those veggie crumbles things would probably be better.