• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spicy Chicken Mushroom Wrap

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 2 Skinless boneless chicken
  • -breasts; split
  • 2 ts Olive oil
  • 1 ts Ground coriander
  • 1/2 ts Salt
  • 1 pn Cayenne pepper
  • 1/2 c Plain nonfat yogurt; or
  • -lowfat
  • 4 Slender scallions; trimmed
  • -and minced
  • 1/4 c Cilantro; minced
  • 8 oz Sliced mushrooms
  • Vegetable oil
  • 4 lg Flour tortillas whole-wheat;
  • -(10.5")
  • 16 oz Nonfat refried beans; warmed


1. Remove tenderloins from chicken breasts. Coat chicken in oil on a large
plate. Mix 3/4 tsp. coriander, 1/4 tsp. salt and cayenne pepper and
sprinkle on both sides of chicken. Let stand at room temperature for 15

2. Meanwhile, stir together yogurt, remaining coriander, remaining salt,
scallions and cilantro in a small bowl. Let stand covered at room
temperature until ready to serve.

3. Heat 2 tbsp. water in a 10-in. nonstick skillet over medium-high heat.
Add mushrooms and cook, stirring, for about 7 minutes, or until liquid has
evaporated. Keep warm.

4. Lightly brush a ridged-grill pan with vegetable oil, wipe it off and
heat over moderate heat. Grill chicken, 6 minutes each side for breasts and
5 minutes each side for tenderloins, or until cooked through. Cut chicken
diagonally into strips 1/2-in. thick. Quickly warm tortillas on grill pan,
about 30 seconds each side.

5. Spread the centers of tortillas with warm refried beans. Top with
mushrooms, chicken and yogurt mixture. Fold sides in together to meet in
the middle and serve hot.

RD's Spicy Chicken-Mushroom Wrap: 520 cals, 15% cff. 98% of the RDA for
selenium. Selenium is difficult to include in a lowfat diet, since it's
found mainly in meats, poultry and eggs. It is also found in mushrooms and
beans. This entree is an excellent source.

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