Healthy Chicken Chipotle Avocado Wrap

Useful to have a toaster oven for this recipe. A low calorie version of a sandwich that I love, but with less bulk and carbs. Bourbon Smoked salt is available at Williams & Sonoma, and just a little dash gives this a gourmet taste!

• Ready In: 1 hr 15 mins
• Serves: 2
• Yields: 2 wraps

Ingredients

• 8  ounces  shredded  cooked chicken
• 2  swiss cheese slices (2% skim or lowfat)
• 1⁄2 cup  ripe avocado, sliced
• 1⁄4 cup red bell pepper, sliced
• 2 -3  teaspoons white wine vinegar
• 1  tablespoon chipotle hot sauce (I use Cholula brand)
• 2  small  dried chilies, chopped
• 1⁄4 cup  sliced red onion
• 2  low cal whole wheat tortillas
• 2  tablespoons nonfat plain yogurt
• 1  tablespoon olive oil

• add to chicken and bell pepper while cooking

•  black pepper (to taste)
•  dried cilantro (to taste)
• 1⁄4 teaspoon  bourbon smoked salt (optional)

Directions

1. Add cooked shredded chicken to white wine vinegar, chipotle sauce and dried chopped chiles to bag or container and marinate for about 30-60 minutes.
2. Heat olive oil in skillet, and saute sliced bell peppers, I like to char them a little like in fajitas. When softened, add in the chicken with juice from marinade and heat together for 5-8 minutes, adding pepper, dried cilantro, and Bourbon Smoked salt as desired. I also dash on a little more chipotle sauce if it looks like things are getting dry.
3. Place slice of cheese onto each tortilla and heat in toaster oven on med-low heat, or until cheese is melted and bubbling. Add chicken/pepper mixture on top of the cheese, add 1/2 sliced avocado, red onion and top with a tablespoon of plain nonfat yogurt to each portion. Fold up and eat while hot!