Buffalo chicken salad wrap Mayo Clinic

Buffalo chicken salad wrap Mayo Clinic

Buffalo chicken salad wrap - Mayo Clinic

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Buffalo chicken salad wrap

Print Products and services By Mayo Clinic Staff

Dietitian s tip

This quick-to-assemble wrap is a great way to use leftover chicken and to add vegetables to your diet.

Number of servings

Serves 4 Healthy carbHigh Fiber

Ingredients

3 4-ounce chicken breasts (12 ounces total) 2 whole chipotle peppers 1/4 cup white wine vinegar 1/4 cup low-calorie mayonnaise 2 stalks celery, diced (about 1/2 cup) 2 carrots, cut into matchsticks (about 1/2 cup) 1 small yellow onion, diced (about 1/2 cup) 1/2 cup raw rutabaga or jicama, cut into matchsticks 4 ounces raw spinach, chopped (about 4 cups) 2 whole-grain tortillas (12-inch diameter)

Directions

Heat 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 chicken mixture in each tortilla and wrap. Cut each wrap in half to serve.

Nutritional analysis per serving

Serving size 1 2 wrap

Total carbohydrate 21 gDietary fiber 9 gSodium 374 mgSaturated fat 1 gTotal fat 7 gTrans fat TraceCholesterol 66 mgProtein 25 gMonounsaturated fat 2 gCalories 247Added sugars 0 gTotal sugars 3 g

DASH Eating Plan Servings

Grains and grain products 1 Vegetables 2 Fats and oils 1 Meats, poultry and fish 2 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy 1 Fats 1 Vegetables 2 Carbohydrates 1

Diabetes Meal Plan Choices

Meat and meat substitutes 2 Fats 1 Nonstarchy vegetables 2 Starches 1 Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center. ShareTweet Feb. 26, 2019

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