CHICKEN MOLE WRAPS

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Chicken Mole Wraps image

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.

Provided by Chicagoland Chef du

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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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