CHICKEN AVOCADO WRAPS
Steps:
- In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.
Nutrition Facts : Calories 329 calories, Fat 14g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 416mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges
CHIPOTLE PORK AND AVOCADO WRAP
From Southern Living under 300 calories sandwiches! This is yummy! The orginal recipe calls for another Southern Living recipe "Simply Roasted Pork" to be used. I usually use deli ham. Cook time is assembly time.
Provided by SarahBeth
Categories Lunch/Snacks
Time 22m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 7 ingredients, stirring well.
- Warm tortillas according to package directions.
- Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border.
- Arrange ham down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.
CHIPOTLE PORK WITH STRAWBERRY-AVOCADO SALSA
This was printed in our local newspaper. Prep time includes marinating. I made it the other night and it was wonderful. I did need to grill the pork for longer, but the tenderloins I had were kind of thick. I also used a little more lime juice in the "marinade", which I found to be more like a wet-rub than a marinade.
Provided by JenniferK2
Categories Strawberry
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For pork, combine all but the salt in a large plastic zipper bag. Marinate in refrigerator, turning the bag occasionally, for 2 hours.
- Remove pork and discard marinade; sprinkle pork evenly with salt.
- Grill pork over indirect heat for about 20 minutes, or until internal temperature reaches 155°. Let stand 10 minutes. Slice crosswise.
- For salsa, combine all ingredients in a medium bowl and toss gently. Serve immediately with the sliced pork.
AVOCADO WRAPS
You can omit the deli meat in this recipe to make it vegitarian. Grill wrap before serving. The perfect avocado should be soft to touch. If it is too squishy, turn into guacamole!!
Provided by Chef mariajane
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- DRESSING: Place ingredients in food processor. Process until smooth. Reserve.
- FILLING: Combine salad greens, cheese and red onion. Toss with reserved dressing.
- ASSEMBLY: Place tortillas on flat surface. If using roasted turkey, place 2 slices on each tortilla. Divide salad mixture between 4 tortillas and place on top of turkey. Place 2 slices of avocdo on top of each one. Roll up tortillas, slice in half and serve.
Nutrition Facts : Calories 1183, Fat 98.1, SaturatedFat 9, Sodium 1040.5, Carbohydrate 68.4, Fiber 8.2, Sugar 4.1, Protein 11.8
BACON AVOCADO WRAPS
Spice up your lunch routine with this delicious bacon avocado wrap. You can make it the night before to save time in the morning. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mayonnaise, chipotle sauce and sour cream until smooth. Heat bacon according to package directions. , Spread chipotle mayonnaise over tortillas; layer with lettuce, tomato, bacon and avocados. Roll up tightly.
Nutrition Facts : Calories 527 calories, Fat 39g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 584mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 5g fiber), Protein 12g protein.
CHIPOTLE BURGERS WITH AVOCADO SALSA
Turn everyday burgers into something new with a spicy twist! More spiciness? Try adding pepperjack cheese on top of the meat before adding the avocado salsa. Meat can be grilled or browned in skillet.
Provided by betsymica1
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
- Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
- Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 42.3 g, Cholesterol 71 mg, Fat 24.6 g, Fiber 8.1 g, Protein 28 g, SaturatedFat 7.5 g, Sodium 593.5 mg, Sugar 7.9 g
HEALTHY CHICKEN CHIPOTLE AVOCADO WRAP
Useful to have a toaster oven for this recipe. A low calorie version of a sandwich that I love, but with less bulk and carbs. Bourbon Smoked salt is available at Williams & Sonoma, and just a little dash gives this a gourmet taste!
Provided by mpkartist
Categories Lunch/Snacks
Time 1h15m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 14
Steps:
- Add cooked shredded chicken to white wine vinegar, chipotle sauce and dried chopped chiles to bag or container and marinate for about 30-60 minutes.
- Heat olive oil in skillet, and saute sliced bell peppers, I like to char them a little like in fajitas. When softened, add in the chicken with juice from marinade and heat together for 5-8 minutes, adding pepper, dried cilantro, and Bourbon Smoked salt as desired. I also dash on a little more chipotle sauce if it looks like things are getting dry.
- Place slice of cheese onto each tortilla and heat in toaster oven on med-low heat, or until cheese is melted and bubbling. Add chicken/pepper mixture on top of the cheese, add 1/2 sliced avocado, red onion and top with a tablespoon of plain nonfat yogurt to each portion. Fold up and eat while hot!
Nutrition Facts : Calories 574.1, Fat 29.9, SaturatedFat 8.5, Cholesterol 103.5, Sodium 1020.3, Carbohydrate 35.5, Fiber 3.4, Sugar 3.3, Protein 40.5
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