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Print This Salsa Chicken Wraps Recipe

Salsa Chicken Wraps Recipe

Salsa Chicken in Tomato Basil Wrap

A fabulously versatile recipe, add other veg, make it hotter by adding jalapeno peppers if you like. I like serving the Salsa Chicken Wraps with a green salad. For a just as tasty, lower fat version, use non fat greek style yogurt instead of sour cream. Add a little lemon juice to the yogurt to achieve the sour taste.

4 ounces reduced fat cream cheese, softened
4 tablespoons salsa
4 – 10“ tomato basil tortillas
8 ounces baked chicken breast
4 slices Colby Jack cheese, reduced fat
3 tablespoons black sliced olives
4 green onions sliced
Salt & pepper to taste
Shredded iceberg lettuce

Oven Temp: 325°
Recipe Cooking Time:
Pan Type: 8 x 8 pan

Salsa Chicken Wraps Directions

Bake chicken breast for allotted time.
Remove chicken from oven to cool.
Cut chicken into 1/4 inch strips.
Set aside.
Mix softened cream cheese and salsa.
Spread flour tortilla wraps with cream cheese mixture.
Cut cheese slices in half and place the halves length wise on flour tortilla’s in the middle.
Layer 2 ounces of chicken strips on top of cheese.
Top the chicken with shredded lettuce, sliced black olives and sliced green onions.
Salt and pepper to taste.
Fold ends over and wraps tightly.
Secure salsa chicken wraps with toothpicks.

Free Recipe Serves About: 4

Nutrition Facts for Salsa Chicken Wraps
Serving Size 229 g
Calories 477
Calories from Fat 206
Total Fat 22.9g 35%
Saturated Fat 11.3g 57%
Trans Fat 0.0g
Cholesterol 97mg 32%
Sodium 1022mg 43%
Potassium 351mg 10%
Total Carbohydrates 36.8g 12%
Dietary Fiber 2.9g 12%
Sugars 3.9g
Protein 32.7g
Vitamin A 18% Vitamin C 6% Calcium 35% Iron 24%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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