For an easy yet delicious and nutritious meal I tried this recipe and loved it. To cook the chicken I just cut the breast in strips and salted and peppered the chicken, then cooked on the grill ahead of time. The flavors are creamy, cool and a kick of heat.

Chicken and Chile Wraps

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Cook time:  5 min

Serves: 4

Prep time:  20 min

These wraps feature roasted chiles, fresh chives and creamy avocado. Use leftover grilled chicken breast to assemble them in a flash.

Ingredients

1 small poblano chile    1/4 cup(s) reduced-calorie mayonnaise    4 medium whole wheat tortilla(s)      1 cup(s) romaine lettuce, chopped    12 oz cooked boneless, skinless chicken breast(s), cut into strips    2 Tbsp chives, fresh, minced    1/2 medium avocado, sliced    Instructions Place chile over stovetop flame; char on all sides, about 5 minutes (careful not to burn hands). Remove chile from flame and place in a paper bag; close bag and set aside to steam for 15 minutes. Remove chile from bag and remove blackened skin with your hands, under running water. Core, seed and chop chile; set aside. Spread 1 tablespoon of mayonnaise over each tortilla and top each with 1/4 cup of lettuce. Arrange 1/4 of chicken in a strip down the center of each tortilla; top each with 1/4 of chile, chives and avocado. To serve, fold the bottom third of each tortilla toward the middle. Then fold the left side to the center and the right side to the center; serve. Yields 1 wrap per serving. Notes To make this zesty wrap in minutes, substitute a small can of roasted mild chiles for the poblano chile, a cup of baby salad greens for the romaine and refrigerated, cooked chicken strips for the roasted chicken.