My husband has a really sweet coworker at his gym who's one of the RDN's for the facility, and she has a food blog + does cooking demonstrations at the local Whole Foods. I swiped this from her, and tweaked it to amp up the Tex-Mex flavors and reduce the sodium even more (we're kind of obsessed with cumin, and all things spicy). And bonus - if you cut up extra veggies like I did, it's a great 5 minute meal since you can grab all your Tupperware bins out of the fridge and whip up a wrap in minutes for a speedy lunch or dinner (which is great for me, since I usually eat my meals standing at the kitchen counter while the kids are trapped in their high chairs 😆).
Slice It Up Wrap
Serves 1
1 whole grain tortilla
2 tbsp Tex Mex Yogurt Spread (see recipe below)
1/4 bell pepper of choice (red, orange, yellow...)
1/4 cucumber, thinly sliced
4 oz rotisserie chicken
2 oz baby kale or baby spinach
On the whole grain tortilla, evenly spread on the Tex-Mex yogurt spread. Layer on the veggies and chicken, and top with kale. Roll the tortilla into a wrap, and slice into 1 inch sections. Stand each piece upright to resemble sushi rolls.
Tex-Mex Yogurt Spread
1 cup low-fat Greek yogurt (I used 0% Fage)
1 clove garlic, minced
1/4 bell pepper, roughly chopped
1/4 onion, roughly chopped
1/4 jalapeño, cored and seeded
1 tbsp white vinegar
1 tbsp skim milk
1/2 lime, juiced
1/2 tsp dried cumin
1/2 tsp dried oregano
1/2 tsp dried parsley
Sriracha sauce, to taste
Freshly ground black pepper, to taste
In a food processor or blender, combine all the ingredients and blend until coarsely puréed together.
