Fiesta Chicken Wraps
Portion Size: 1 wrap; approx. ½ cup. Chicken with sauce ½ cup vegetables and cheese, 1 tortilla
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ pounds boneless skinless chicken breast | Cut into strips. |
| Water | |
| 1/2 teaspoon salt | |
| 1 ½ teaspoons oil | |
| 1/4 cup onion | Washed, peeled and finely chopped. |
| 1/4 cup molasses | |
| 1/2 cup catsup | |
| 1 1/2 tablespoons prepared mustard | |
| 2 tablespoons vinegar | |
| 8 whole grain flour tortillas | Sized 8 to 10 inches. |
| 2 carrots | Washed, peeled, and shredded. |
| 1 green pepper | Washed, halved, cored, seeded and finely chopped |
| 2 cups shredded lettuce | Washed, trimmed and finely chopped |
| 1 large tomato chopped | Washed, trimmed and finely chopped |
| 1 ½ cups shredded low fat Monterey Jack cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 325 degrees. | |
| 2 | Place chicken in a large skillet. Add water to cover and salt. Bring to a boil over high heat. | |
| 3 | Reduce heat to low. Cover and simmer 10 to 15 minutes. Remove to warm platter. | Cook until chicken reaches internal temperature of 165 degrees F. |
| 4 | For barbecue sauce, heat oil over medium heat. Add onion; cook, stirring occasionally, 3 to 5 minutes. | |
| 5 | Add molasses catsup, and mustard and vinegar; heat to boiling. Reduce heat to low and simmer 10 minutes. | |
| 6 | Drain chicken and add to barbecue sauce. Toss together until well coated and heated through. | |
| 7 | To assemble wraps, place small portion of chicken across center of 1 tortilla. | |
| 8 | Top each with carrot, green pepper, lettuce, tomato and cheese. Fold in sides. Repeat with remaining ingredients to make 7 more wraps. |
Posted in Chicken Dinner Recipes
