Salsa chicken wraps
We spooned a fiery south-of-the-border filling into cold lettuce leaves for the smartest chicken wrap we’ve ever made. They’re low-cal, so have a few. May 1, 2009 Chatelaine 0 10 minutes Cooking time: 7 minutes Makes: 4 Servings
Ingredients
- 1 onion
- 1 red pepper
- 2 celery stalks
- 1 tsp (5 mL) vegetable oil
- 1 lb (500 g) ground chicken or beef
- 1 tbsp (15 mL) ground cumin
- ½ tsp (2 mL) hot chili flakes (optional)
- 1 cup (250 mL) canned black beans , drained (optional)
- ⅔ cup (150 mL) chunky salsa
- ½ cup (125 mL) chopped cilantro
- Iceberg or Boston lettuce or mesclun greens
- Light sour cream or yogourt (optional)
Instructions
- Coarsely chop onion and pepper. Thinly slice celery. Heat oil in a large non-stick frying pan set over medium heat. Add onion and 2 tbsp (30 mL) water. Stir often until soft, 2 to 3 min. Crumble in chicken. Sprinkle with seasonings. Stir often, breaking up chicken with a fork until it loses its pink colour, 3 to 5 min.
- Add pepper, celery, beans and salsa. Stir until vegetables have softened slightly, 2 to 4 min. Stir in cilantro. Taste and add salt if needed. Scoop into large lettuce leaves and wrap, or serve on a bed of greens. Top with sour cream.