• 3-4 ounces of chicken breasts
  • 2 whole chipotle peppers
  • 1/4 cup white wine vinegar
  • 1/4 cup low-calorie mayonnaise
  • 2 stalks celery, diced
  • 2 carrots, cut into matchsticks
  • 1 small yellow onion, diced (about 1/2 cup)
  • 1/2 cup thinly sliced rutabaga or other root vegetable
  • 4 ounces spinach, cut into strips
  • 2 whole-grain tortillas (12-inch diameter)

Directions:

You can use leftover or rotisserie chicken if you have it. If not, preheat oven to 375 F or start grill. Bake or grill chicken breasts for about 10 minutes on each side until interior temperature is 165 F. Remove, cool and cube chicken.

In a blender, puree chipotle peppers with white wine vinegar and mayonnaise. Place all ingredients except spinach and tortillas in a bowl and mix thoroughly.

Place 2 ounces spinach and half the mixture in each tortilla and wrap. Cut each wrap in half to serve.

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