Chicken Mole Wraps

Name: Chicken Mole Wraps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 cup fat free chicken broth; 1 small onion, uncooked, chopped; 1 garlic clove, chopped; 4 teaspoons mild red chili powder; 1 ounce bittersweet chocolate, chopped; 4 walnut halves, equivalent of 2 whole walnuts shelled; 1/8 teaspoon ground cinnamon; 1/4 teaspoon table salt; 1/4 teaspoon black pepper; 1/8 teaspoon cayenne, a little heat works well (optional); 1 lb boneless skinless chicken breast, uncooked, thinly sliced; 4 large fat free tortillas; 2 cups romaine lettuce, coarsely chopped; 2 medium tomatoes, cored and chopped; 1 cup monterey jack pepper cheese, grated; 1/4 cup nonfat sour cream or 1/4 cup fat free Greek yogurt, is a nice substitute

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Recipe by Chicagoland Chef du

VERY tasty with a full bodied flavor. I was quite pleased. My kids liked it too! NOTE: If doubling the recipe, I did not double the chocolate, I used 1 1/2 ounces. I cheated and used a rotisserie chicken, Inspired by a Weight Watchers recipe. Use fat free or light ingredients to lower the calorie content.

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

cup fat free chicken broth
1

small onion, uncooked, chopped
1

garlic clove, chopped
4

teaspoons mild red chili powder
1

ounce bittersweet chocolate, chopped
4

walnut halves, equivalent of 2 whole walnuts shelled
¹⁄₈

teaspoon ground cinnamon
¹⁄₄

teaspoon table salt
¹⁄₄

teaspoon black pepper
¹⁄₈

teaspoon cayenne, a little heat works well (optional)
1

lb boneless skinless chicken breast, uncooked, thinly sliced
4

large fat free tortillas
2

cups romaine lettuce, coarsely chopped
2

medium tomatoes, cored and chopped
1

cup monterey jack pepper cheese, grated
¹⁄₄

cup nonfat sour cream or 1/4 cup fat free Greek yogurt, is a nice substitute

DIRECTIONS

Heat 1/4 cup broth in a large skillet. Add onion and garlic; sauté until tender, about 5 minutes.
Pour into blender; add remaining broth, chili powder, chocolate, walnuts, cinnamon, cayenne, salt and pepper. Blend to a purée.
Pour mixture into skillet; simmer 10 - 15 minutes until heated through.
Add chicken strips. Cover and simmer until chicken is cooked through, about 5 minutes.
Spoon cooked chicken down center of each flour tortilla.
Top with lettuce, tomatoes, cheese and sour cream or yogurt.
Fold bottom and sides of tortilla toward center; roll to enclose filling.

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