Yield: 4 servings
Time: 40 minutes
Ingredients:
Time: 40 minutes
Ingredients:
- 1 1/2 cups reduced-sodium chicken broth
- 1 cup nonfat milk
- 1/2 cup white whole wheat flour
- 1/2 cup nonfat plain yogurt
- 1 14-ounce can diced tomatoes, drained
- 1 4-ounce can chopped green chiles, drained
- Juice of 1 lime
- 1 tsp chipotle chili powder
- 1 tsp dried oregano
- 1 tsp ground smoked cumin
- Salt and pepper to taste
- 1 TBSP canola oil
- 1 large onion, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups diced skinless chicken breast
- 2 large whole-or multi-grain wraps, cut into wedges
- 3/4 cup shredded reduced-fat Cheddar cheese
Method:
- Preheat oven to 375°F.
- While broth comes to a simmer in a medium saucepan, whisk together the milk and flour in a small bowl until smooth.
- Add the flour mixture to the broth and cook over medium heat, whisking frequently, for about 2-3 minutes (until thickened and smooth).
- Remove the pan from the heat and stir in yogurt, tomatoes, chiles, lime, chipotle powder, oregano and cumin.
- Taste and season with salt and pepper as needed.
- Heat oil in a skillet over medium-high heat. Add onion, bell pepper, garlic, and chicken; cook, stirring occasionally, until chicken is cooked, about 4-5 minutes.
- Line the bottom of a 3-quart baking dish with half the wrap wedges. Layer with half the chicken mixture, then half of the sauce. Repeat with remaining wrap wedges, chicken mixture and sauce.
- Sprinkle with Cheddar.
- Bake until bubbly, 20 to 25 minutes.
Adapted slightly from Eating Well