Chicken Wrap Sandwich with Salsa Dressing
Fresh Avocado, Tomato and Baby Leaf Spinach Make Lunch Healthy
Sep 22, 2009
If brown bagging it for lunch is becoming boring, this recipe for a wrap sandwich is quick and easy to prepare yet can be adapted to suit a favorite flavor or vegetable. The wrap sandwich is made with left over chicken breast, but dark meat chicken can be used as well. Rotisserie chicken of any flavor is great for this wrap sandwich, as is shredded poached chicken.
The wrap sandwich recipe can be customized by using a barbeque sauce or a low fat ranch dressing instead of the salsa dressing below. To make it kid-friendly, shredded iceberg lettuce can be used in place of the spinach leaves. The iceberg lettuce gives a great crunch to the wrap, but be sure it is well dried to prevent the wrap from becoming soggy.
This serves 4 to 6, depending on the size of the tortilla being used and amount of filling in the wrap sandwich. Any flavor sandwich wrap can be used, or use a plain flour tortilla. If using the recipe below or are using a BBQ sauce for the chicken, serve with baked tortilla chips.
Chicken Wrap Sandwich with Cilantro Salsa Dressing
Ingredients:
- 4 large wraps or use 6 fajita sized tortillas
- 8 oz. cooked chicken breast, chopped
- 1 Haas avocado, or other variety
- 1 medium sized tomato
- About 2 oz. baby spinach leaves
- Salt and cracked black pepper to taste
- Salsa Dressing, see recipe below
Procedure:
- Wash and dry the baby spinach leaves. Reserve.
- Slice the avocado in strips. Chop the tomato.
- Toss the chopped chicken breast with the Cilantro Salsa Dressing to coat.
- Lay out the wraps. Evenly divide the chicken breast mixture between the wraps. Top each with some spinach leaves, avocado slices and chopped tomato.
- Sprinkle each with a little salt and black pepper if desired.
- Roll up each wrap. Serve with tortilla chips if desired.
Cilantro Salsa Dressing
Ingredients:
- 1/2 cup medium fresh salsa, see note
- 1/2 cup chopped cilantro
- 1/4 cup reduced calorie mayonnaise
- Salt and black pepper to taste
Procedure:
- Stir all the ingredients together in a bowl. Use to toss the chicken with.
Notes:
This recipe can be made with hot, medium or mild fresh deli salsa, depending on the spiciness wanted in the sandwich wrap. Any tomato-based salsa can be used. If a green dressing is desired, use a tomatillo-based salsa instead. If wanting a wrap with a little more kick, add chopped up green chilies or sliced pickled jalapeno peppers.
For other wrap sandwiches and serving ideas, try Eggplant, Roasted Peppers and Feta Cheese Greek Wraps for lunch and Mexican Inspired Scrambled Egg Wraps with Chipotle Chile Guacamole for breakfast.
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