Buffalo chicken salad wrap

Dietitian's tip:

This quick-to-assemble, healthy wrap is a great way to use leftover chicken and to add vegetables to your diet.

Serves 4

Ingredients

1. 3-4 ounces of chicken breasts
2. 2 whole chipotle peppers
3. 1/4 cup white wine vinegar
4. 1/4 cup low-calorie mayonnaise
5. 2 stalks celery, diced
6. 2 carrots, cut into matchsticks
7. 1 small yellow onion, diced (about 1/2 cup)
8. 1/2 cup thinly sliced rutabaga or other root vegetable
9. 4 ounces spinach, cut into strips
10. 2 whole-grain tortillas (12-inch diameter)

Directions

You can use leftover or rotisserie chicken if you have it. If not, preheat oven to 375 F or start grill. Bake or grill chicken breasts for about 10 minutes on each side until interior temperature is 165 F. Remove, cool and cube chicken.

In a blender, puree chipotle peppers with white wine vinegar and mayonnaise. Place all ingredients except spinach and tortillas in a bowl and mix thoroughly.

Place 2 ounces spinach and half the mixture in each tortilla and wrap. Cut each wrap in half to serve.

Nutritional analysis per serving

Serving size :1/2 wrap

• Total carbohydrate 26 g
• Dietary fiber 5 g
• Sodium 367 mg
• Saturated fat 2 g
• Total fat 8 g
• Trans fat 0 g

• Cholesterol 76 mg
• Protein 31 g
• Monounsaturated fat 3 g
• Calories 300
• Sugars 0 g