30 Minutes or Less

Chili Lime Chicken Crunch Wrap

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1Made this recipe

Serves: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Nutrition Information: +
Total Calories 640
Total Fat 23g
Choloesterol 85mg
Sodium 1110mg
Total Carbohydrates 71g
Dietary Fiber 6g
Total Sugars 6g
     Added Sugars 0g
Protein 38g
Vitamin D 0.3mcg
Calcium 427mg
Iron 4mg
Potassium 551mg


4 ounces cooked chicken breast, shredded

2 teaspoons lime juice

1 teaspoon chili powder

1 cup cooked brown rice

2 (10-inch) flour tortillas (white or whole wheat)

1/4 cup salsa

4 tortilla chips

2 tablespoons plain low-fat Greek yogurt (or sour cream)

2/3 cup shredded cheddar cheese

1 cup shredded lettuce

Cooking spray


01In a small, microwave-safe bowl, add chicken. Heat in the microwave for 1 minute, or until warm. Stir in lime juice and chili powder until combined. Set aside.
02In another small mixing bowl, add rice, and heat in the microwave for 1 minute, or until warm. Set aside.
03On a cutting board, use a sharp knife to cut a line from the center of one tortilla to the bottom edge.
04Starting at the bottom right quadrant, add half the rice and top with 2 tablespoons of salsa.
05To the top right quadrant, add half of the chicken mixture, and top with two tortilla chips.
06To the top left quarter, add 1 tablespoon Greek yogurt or sour cream, and top with 1/3 cup shredded cheese.
07To the bottom left quarter, add 1/2 cup shredded lettuce.
08Fold the bottom right quarter up to the top right quadrant. Then fold it over to the top left, followed by the bottom left.
09Heat a large skillet over medium heat. Coat the skillet with cooking spray, and add folded tortilla. Press by topping with a heavy skillet, and cook for 2 to 3 minutes, or until golden brown. Flip, top with a heavy skillet, and cook for an additional 1 to 2 minutes, or until golden brown, and the cheese is melted.
10Repeat the entire process with the remaining ingredients to make the second wrap.

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