Chicken Chimichurri Wraps
- 1 of 3 In a glass bowl or large resealable plastic bag, combine vinegar, olive oil, lemon juice, parsley, garlic, shallot, oregano, red pepper flakes and sugar; stir to mix well. Add chicken; toss to coat. Cover and refrigerate 1 hour.
- 2 of 3 Heat broiler. Coat broiler pan with nonstick spray. Broil chicken for about 3 minutes per side or until internal temperature registers 160 degrees F on an instant-read thermometer.
- 3 of 3 Spread wraps with mashed avocado, dividing equally. Place chicken in center of wrap and top with lettuce. Drizzle with 2 tablespoons Cilantro Mint Sauce, and fold the left and right sides of the wrap in to the center, followed by the bottom, then top, sides. Cut in half and serve.
Servings Per Recipe: 4
Per Serving: 7 g fiber, 402 mg sodium, 417 kcal cal., 30 g pro., 34 g carb., 19 g Fat, total, 55 mg chol., 4 g sat. fat