jalapeño chicken wraps
  • 8 oz. roasted chicken breast
  • 8 tbsp. jalapeño peppers, raw and chopped (or 4-5 tsp. jarred jalapeño peppers, chopped)
  • 4 tsp. liquid from jalapeño peppers jar
  • ¼ cup plus 4 tsp. light mayonnaise
  • 4 tsp. fresh lime juice
  • ¼ cup fresh cilantro, finely chopped
  • 12 small flour tortillas
  • 1½ cups Mexican style shredded cheese
  • Romaine or iceberg lettuce, chopped
  • 3 tomatoes, seeded and finely diced
  1. Combine the chicken, pickled jalapeño pepper and liquid, mayonnaise, lime juice and cilantro in a medium bowl.
  2. Heat a large nonstick skillet over medium heat. Place 2 of the tortillas in the skillet and toast until light golden, about 1 minute on each side. Remove the tortillas and set aside. Repeat with the remaining 2 tortillas.
  3. Top each of the tortillas evenly with chicken mixture, spreading almost to the edge. Sprinkle each with cheese, lettuce and tomato. Roll up tortillas then return to skillet to melt cheese, if desired. Cut each tortilla in half, diagonally.
Recipe adapted from Weight Watchers.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2012/09/14/stuffed-jalapeno-chicken-wraps/
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