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" A couple of weeks ago, Courtney talked about how she is loving a recipe she found for a healthy lunch: Chipotle Chicken Wraps from The New American Heart Association Cookbook. Well, here&amp;#039;s the recipe so that you can make your own! Chipotle Chicken Wraps Serves 6 Smoky chicken saved from Mexican Chicken and Vegetables with Chipotle Peppers is rolled in flour tortillas with sour cream, cilantro, red onion, black olives, and freshly squeezed lime juice.  \u2022 4 cooked chicken breast halves with bone and 1 cup tomato mixture reserved from Mexican Chicken and Vegetables with Chipotle Peppers (refer to Mexican Chicken and Vegetables with Chipotle Pepper recipe, below) \u2022 6 8-inch fat-free or low-fat flour tortillas, warmed \u2022 1/2 cup fat-free or light sour cream \u2022 1/2 cup finely chopped red onion \u2022 1/4 cup chopped cilantro leaves (optional) \u2022 12 medium black olives, quartered \u2022 Pepper to taste \u2022 Lime juice to taste  1. In a small saucepan, warm the reserved chicken and tomato mixture over medium heat for 10 minutes, or until heated through, stirring occasionally. 2. To assemble, layer as follows down the center of a tortilla: 1/4 cup chicken mixture (use a slotted spoon), 1 tablespoon sour cream, 1 tablespoon red onion, 1/2 tablespoon cilantro, 8 olive quarters, pepper, and lime juice. Fold the right third of the tortilla to the center. Fold the bottom half up to the top. Roll from the bottom edge up to the top. Repeat with the remaining ingredients. Nutrition Analysis (per serving) Calories 236 Protein 20 g Carbohydrates 33 g Fiber 3 g Sugars 4 grams Cholesterol 38 mg Total fat 2.0 g Saturated 0.5 g Polyunsaturated 0.5 Monounsaturated 0.5 g Sodium 457 mg Dietary Exchange 2 Starch 2 Very lean meat Mexican Chicken and Vegetables with Chipotle Peppers Serves 4 (plus 4 chicken breast halves and 1 cup tomato mixture reserved) Chicken simmered with bell peppers and tomatoes, richly seasoned with chipotle peppers (smoked jalape\u00F1o peppers), and served over yellow rice will satisfy the most demanding Mexican-food enthusiast. The extra chicken and sauce are ready for use in Chipotle Chicken Wraps. 1 1/2 cups water 4 dried chipotle peppers 8 skinless chicken breast halves with bone (about 6 ounces each), all visible fat discarded Vegetable oil spray (olive oil spray preferred) 2 large onions, chopped 4 medium garlic cloves, minced 14.5-ounce can no-salt-added diced tomatoes, undrained 1 medium green bell pepper, chopped 1/2 tablespoon dried oregano, crumbled 1 cup uncooked rice 1/2 teaspoon ground turmeric 1/2 teaspoon salt 1/2 tablespoon olive oil (extra-virgin preferred) 1. Pour the water into a small saucepan and bring to a boil over high heat. Remove from heat. Wearing gloves, add the chipotle peppers. Let stand 30 minutes. 2. Meanwhile, lightly spray a Dutch oven with vegetable oil spray. Heat over medium-high heat for 1 minute. Add half the chicken with the meaty side down. Brown for 5 minutes. Turn the chicken. Cook for 3 minutes. Transfer to a plate. Set aside. Repeat with the remaining chicken. 3. Put the onions and garlic in the Dutch oven, scraping to dislodge any browned bits. Cook for 5 to 7 minutes, or until golden brown, stirring occasionally. Remove from heat.  4. Drain the chipotle peppers, reserving the water. Wearing gloves, remove and discard the stems, seeds, and membranes from the peppers. Put the peppers and reserved water in a food processor or blender and process until smooth. 5. Add the pepper mixture, chicken and its juices, undrained tomatoes, bell pepper, and oregano to the onion mixture. Bring to a boil over medium heat. Reduce the heat and simmer, covered, for 20 minutes. Remove from the heat. Put the chicken on a plate. Let cool slightly. 6. Meanwhile, prepare the rice using the package directions, omitting the salt and margarine but adding turmeric.   7. When the chicken is cool enough to handle, debone it. Chop or shred the chicken.  8. Put 4 chicken breast halves and 1 cup tomato mixture in an airtight container. Refrigerate and reserve for Chipotle Chicken Wraps. 9. Return the remaining chicken to the Dutch oven. Stir in the salt. If necessary, reheat the chicken, covered, over medium heat until heated through, stirring frequently. Remove from the heat. Stir in the oil. Serve over rice. Cook&amp;#039;s Tip The stew is even better if refrigerated overnight. It&amp;#039;s a good dish to make on the weekend for a quick dinner (or two if you also make the Chipotle Chicken Wraps) during the week. Just reheat the stew, add the oil, and serve over rice. Cook&amp;#039;s Tip Hot chile peppers contain oils that can burn your skin, lips, and eyes. Wear rubber or plastic disposable gloves or wash your hands thoroughly with warm, soapy water immediately after handling peppers. Rinsing the peppers under water makes removing the seeds and ribs (the hottest part) easier. Examples of hot peppers are Anaheim, ancho, cascabel, cayenne, cherry, chipotle, habanero, Hungarian wax, jalape\u00F1o, poblano, Scotch bonnet, serrano, and Thai. A rule of thumb is that the smaller the pepper, the hotter it is. Nutrition Analysis (per serving) Calories 344 Protein 27 g Carbohydrates 51 g Fiber 4 g Sugars 7 grams Cholesterol 53 mg Total fat 3.5 g Saturated 0.5 g Polyunsaturated 0.5 Monounsaturated 1.5 g Sodium 365 mg Dietary Exchange 2 1/2 Starch 3 Vegetable 3 Very lean meat These recipes are reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright \u00A9 2004 by the American Heart Association. Published by Clarkson Potter Publishers, a division of Random House, Inc. Available from booksellers everywhere. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.seventeen.com/life/food-recipes/a3718/chicken-wraps-aab-012709/>