Serving Size: entire recipe
PointsPlus® value 8*
HG Tip: To save sodium, cook up chicken without any salt, and replace the pico de gallo with chopped tomato and onion (or use a no-salt-added variety).
Certain delicious ingredients make us do a happy dance. And when we see chicken paired with cheese and avocado, we break out our dancin' pants! (Yup. We've got 'em.) Whip up this recipe, and soon you might be dancing too...
1/2 cup bagged coleslaw mix
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 tbsp. fat-free mayonnaise
1 tbsp. finely chopped cilantro
Dash garlic powder
Dash onion powder
1/8 tsp. plus a dash chili powder
2 oz. cooked and chopped skinless chicken breast
Dash black pepper
2 tbsp. canned pinto beans, drained and rinsed
1 medium-large high-fiber flour tortilla with 110 calories or less (like the kinds by La Tortilla Factory)
1 oz. (about 2 tbsp.) chopped avocado
2 tbsp. pico de gallo
In a medium microwave-safe bowl, microwave coleslaw mix for 1 minute, or until softened. Blot away excess moisture. Add cheese wedge, mayo, cilantro, garlic powder, and onion powder. Add a dash of chili powder, and stir until uniform.
In another medium microwave-safe bowl, season chicken with black pepper and remaining 1/8 tsp. chili powder. Add beans, and microwave for 30 seconds, or until hot.
Microwave tortilla on a microwave-safe plate for 15 seconds, or until warm. Spread coleslaw mixture along the middle of the tortilla. Top with chicken and beans, avocado, and pico de gallo. Fold in the sides of the tortilla, and tightly roll it up around the filling. Enjoy!
MAKES 1 SERVING