Avocado & Chicken Wrap Recipe

Nutrition

Per serving*
710 calories
35 g protein
48 g carbohydrate
7 g fiber
43 g fat
10 g saturated fat
90 mg cholesterol
930 mg sodium

*made with 4 oz chicken breast

2-1/2 oz	Rod's® Ranch Dressing, divided
1 tbsp	Cilantro, chopped
4 to 6 oz	Chicken breast fillet, skinless, boneless
4 to 5	Spinach leaves, washed, dried
1 (burrito-size)	Flour tortilla, warmed
2 oz	Avocado, sliced

Combine dressing and cilantro. Reserve 1/2 oz; cover and refrigerate.
Marinate chicken in remaining dressing mixture covered, 1 hour or longer, in refrigerator.
Just before serving, drain chicken. Grill 4 to 5 minutes on each side, or until no longer pink. Cool slightly; slice thinly.
Layer spinach, chicken, and avocado on warm tortilla. Drizzle with reserved dressing mixture; roll up.
Cut wrap diagonally in half to serve.

Yield: 1 Serving

Serve additional dressing on the side.

Per serving*
710 calories
35 g protein
48 g carbohydrate
7 g fiber
43 g fat
10 g saturated fat
90 mg cholesterol
930 mg sodium

*made with 4 oz chicken breast

Avocado & Chicken Wrap

2-1/2 oz	Rod's® Ranch Dressing, divided
1 tbsp	Cilantro, chopped
4 to 6 oz	Chicken breast fillet, skinless, boneless
4 to 5	Spinach leaves, washed, dried
1 (burrito-size)	Flour tortilla, warmed
2 oz	Avocado, sliced

Combine dressing and cilantro. Reserve 1/2 oz; cover and refrigerate.
Marinate chicken in remaining dressing mixture covered, 1 hour or longer, in refrigerator.
Just before serving, drain chicken. Grill 4 to 5 minutes on each side, or until no longer pink. Cool slightly; slice thinly.
Layer spinach, chicken, and avocado on warm tortilla. Drizzle with reserved dressing mixture; roll up.
Cut wrap diagonally in half to serve.

Yield: 1 Serving

Per serving*
710 calories
35 g protein
48 g carbohydrate
7 g fiber
43 g fat
10 g saturated fat
90 mg cholesterol
930 mg sodium

*made with 4 oz chicken breast

Serve additional dressing on the side.