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Baja Chicken Wrap. / Photo by Linda Gassenheimer/TNS

Doctor up rotisserie or cooked chicken for this 10-minute dinner. And there's very little preparation time with the help of the supermarket. Using shredded lettuce, frozen chopped onion, minced garlic and a bottle of salsa verde cuts the prep time to only a few minutes.

Salsa verde is a spicy green Mexican salsa made with tomatillos and green chili peppers. You can find many different brands in the supermarket.

 

HELPFUL HINTS

> If frozen diced or chopped onion isn't available, look for fresh diced onion found in the produce section of most supermarkets.

> Any type of cooked chicken from the deli can be used.

 

SHOPPING LIST

> To buy: 10 ounces rotisserie chicken, 1 package frozen diced or chopped onion, 1 jar minced garlic, 1 bottle ground cumin, 1 package 8-inch whole-wheat tortillas, 1 avocado, 1 package shredded lettuce and 1 bottle salsa verde.

> Staples: Canola oil

 

Baja Chicken Wrap

10 ounces rotisserie chicken breast meat to make 2 cups shredded

2 teaspoons canola oil

1 cup frozen diced or chopped onion

2 teaspoons minced garlic

1/2 teaspoon ground cumin

4 8-inch whole-wheat tortillas

1 cup sliced avocado

1 cup shredded lettuce

1/4 cup salsa verde

Shred chicken by pulling it apart with two forks or cutting with a knife. Heat oil in a nonstick skillet over medium-high heat. Add onion, and saute 2 minutes. Add garlic, cumin and chicken. Saute 3 to 4 minutes, stirring to combine all ingredients. Place tortillas on a countertop, and fill the center of each one with the chicken mixture. Add the avocado slices and shredded lettuce. Spoon salsa verde on top. Roll up the tortillas to form wraps. Cut each one in half, and divide between two dinner plates. Serve extra salsa verde on the side for dipping.

Yield 2 servings.

Per serving: 557 calories (39 percent from fat), 24.1 grams fat (4.5 grams saturated, 10.6 grams monounsaturated), 126 milligrams cholesterol, 46.5 grams protein, 43.4 grams carbohydrates, 11.1 grams fiber, 580 milligrams sodium.

— Recipe by Linda Gassenheimer

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook."

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