Chipotle Chicken Salad Tacos

Chipotle Chicken Salad Tacos

adapted from Mexico One Plate at a Time by Rick Bayless

Trying to be a little healthier this Cinco de Mayo!

Makes 3 servings                                                     3 WW Blue points / serving

1 Tbsp. balsamic vinegar

4 tsp. olive oil

4 tsp. water

1 canned chipotle in adobo, finely chopped

1 tsp. dried cilantro

Kosher salt

1/4 head Napa cabbage, thinly sliced

1/2 large carrot, grated

1/2 small red onion, thinly sliced and quartered

1 cup poached chicken, rotisserie chicken or leftover cooked chicken

3 Tumaro's 9 Grains and Seeds wrap or your favorite 1 WW Blue point wrap

1. Whisk together the vinegar, oil, water, chipotle and cilantro until well blended; season to taste with salt
2. Add the cabbage, carrot, onion, and chicken. Toss to coat.
3. Fill each wrap with 1/3 of the salad mixture.

Enjoy!