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