Chipotle Chicken salad on Charred whole wheat tortilla. 

This was such an easy lunch to prepare. Instead of making a “wrap” pre-say, I charred the tortilla in the broiler to give it a crispy outer crust. Such a great little salad and it really fills you up without adding all the extra calories. 

3 slices “Deli” chipotle chicken breast sliced 

1 whole wheat tortilla 

1/2 cup shredded carrot 

1 med tomato quartered 

1 small shallot diced or sliced 

1 small cucumber halved and sliced thin 

Red leaf and romaine blend

1/4 shredded Monterey or cheddar Jack cheese

1/4 cup Non fat Greek yogurt or Mayo

2 tablespoons Chipotle mustard 

Salt and pepper 

In a small bowl, whisk together Yogurt and mustard, dash of salt and pepper and set aside. 

Place tortilla on upper rack in oven and broil  for 2-3 mins till edges are charred or on the darkish side. Remove and put on a plate. 

Add lettuce, sliced chicken, tomato, cucumber, shallot, cheese, and shredded carrot. Drizzle on Chipotle mustard dressing on top and serve. 

Note: add some sliced avocado and tortilla strips  for and extra flavor boost! 

Cooking time: 2-3 mins 

Serves 1 



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