Hey everyone, forget the fast food!
These little chicken wraps from my latest Weight Watchers magazine are so easy, so healthy, and so delicious, you'll never want to hit the drive through again!
Crunchy Chicken Wraps
For printable recipe click HERE
Here's what you do:
Preheat your oven to 425 and spray a large cookie sheet with non stick spray or cover with parchment paper. Whisk 2 large egg whites in a pie plate. Mix 1 cup of cornflake crumbs and 1/4 cup toasted almonds on a sheet of wax paper. Dip 8 chicken tenders, 1 piece at a time, into the egg whites, then into crumb mixture, pressing to adhere. Place chicken in a single layer on the baking sheet. Bake until golden brown and cooked through (about 30 minutes)
Meanwhile, to make the sauce, mix 1/2 cup low fat mayonnaise, 2 tbsp cilantro, and the juice of 1/2 a lime in a small bowl.
Place 2 chicken pieces in each of 4 whole wheat tortillas. Top evenly with lettuce or baby spinach. Spoon 1 Tbsp sauce onto each wrap and fold like a burrito.
per serving: (1 wrap) 311 cal, 9 g total fat
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