Chicken Avocado Wraps

Name: Chicken Avocado Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings.
Cuisine: Mexican Dinners, Mexican Recipes
Ingredients: 2 chicken leg quarters, skin removed; 1 tablespoon canola oil; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1/3 cup chopped onion; 1/2 teaspoon ground cumin; 1/8 teaspoon salt; Dash cayenne pepper; 1/2 medium ripe avocado; 2 tablespoons lime juice; 4 whole wheat tortillas (8 inches), warmed; Fresh cilantro leaves, optional

I came up with this sandwich while trying to figure out what to make for lunch one day. This chicken avocado wrap recipe is now a favorite at my house. —Shiva Houshidari, Plano, Texas

Ingredients

2 chicken leg quarters, skin removed
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup chopped onion
1/2 teaspoon ground cumin
1/8 teaspoon salt
Dash cayenne pepper
1/2 medium ripe avocado
2 tablespoons lime juice
4 whole wheat tortillas (8 inches), warmed
Fresh cilantro leaves, optional

Directions

In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally.
Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened.
Peel and cut avocado into slices; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and if desired, cilantro and roll up.

Nutrition Facts

1 wrap: 329 calories, 14g fat (2g saturated fat), 45mg cholesterol, 416mg sodium, 31g carbohydrate (5g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1-1/2 starch, 1 vegetable.