Chicken Enchilada Wraps
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
Ingredients:
1 tablespoon butter
1 1/2 skinless, boneless chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
1 clove garlic, finely chopped
Dash cayenne pepper
3 ounce 1/3 less fat cream cheese, softened
1/2 cup shredded Mexican blend cheese
1/4 cup sour cream or plain greek yogurt
1 14.5 ounce can diced tomatoes and green chilies, drained
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
6 8-inch whole wheat flour tortillas
butterhead lettuce
avocado slices, tomato slices, jalapeno slices
Instructions:
In a large skillet, melt butter over medium high heat, until melted. Add chicken and cook both sides until done, about 3-5 minutes on each sides. Remove from heat and cut the chicken into small cubes. Bring the chicken cubes back on the skillet over medium heat and add the chili powder, cumin, garlic, and cayenne pepper and stir about 1-2 minutes. Cool slightly. In a medium bowl, combine cream cheese, Mexican blend cheese, and sour cream (or yogurt). Beat with an electric mixer until creamy. Fold in chicken mixture, canned tomatoes (make sure to drain it before adding), green onions, and cilantro. Cover and chill until ready to serve (up to 24 hours) in the fridge.
Divide chicken mixture among tortillas, spreading evenly. Top with lettuce, avocado, tomato, and jalapeno slices. (Makes 6 wraps)