Salsa chicken wraps
0
- Prep Time10 min
- Total Time17 min
- Makes4 Servings
We spooned a fiery south-of-the-border filling into cold lettuce leaves for the smartest chicken wrap we've ever made. They're low-cal, so have a few.
Ingredients
1 onion
1 red bell pepper
2 celery stalks
1 tsp vegetable oil
500 g ground chicken or ground beef
1 tbsp ground cumin
1/2 tsp hot-red-chili flakes
1 cup canned black beans, drained (optional)
2/3 cup chunky salsa
1/2 cup chopped cilantro
mesclun greens, Boston or iceberg lettuce
light sour cream or yogurt, optional
Instructions
Coarsely chop onion and pepper. Thinly slice celery. Heat oil in a large non-stick frying pan set over medium heat. Add onion and 2 tbsp (30 mL) water. Stir often until soft, 2 to 3 min. Crumble in chicken. Sprinkle with seasonings. Stir often, breaking up chicken with a fork until it loses its pink colour, 3 to 5 min.
Add pepper, celery, beans and salsa. Stir until vegetables have softened slightly, 2 to 4 min. Stir in cilantro. Taste and add salt if needed. Scoop into large lettuce leaves and wrap, or serve on a bed of greens. Top with sour cream.
Nutrition (per serving)
Calories 249, Protein 23g, Carbohydrates 10g, Fat 13g, Fibre 2g.
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