Lime juice, chili powder and Mexican-style cheese give this grilled chicken wrap sandwich its south-of-the-border flavor.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breast s, grilled, chopped
1-1/2 cups coleslaw blend (cabbage slaw mix)
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup grape tomato es, quartered
1/4 cup KRAFT Lite Ranch Dressing
1 Tbsp. lime juice
1 tsp. chili powder
4 whole wheat tortilla s (10 inch)
1/2 cup TACO BELL® Thick & Chunky Mild Salsa
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Heat grill to medium heat.
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style.
Grill, seam-sides down, 8 to 9 min. or until golden brown on all sides, turning occasionally. Serve topped with salsa and sour cream.
For more heat, prepare using TACO BELL® Thick & Chunky Medium Salsa. Or, add desired amount of hot pepper sauce or chopped jalapeño peppers to the filling before using as directed.
Prepare using chopped grilled steak or pork.
Wraps can be secured with wooden toothpicks before grilling as directed. Remove toothpicks before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.