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Grilled Chicken Wraps with Citrus Salsa


We love salsa at our house. This recipe was inspired by a recent pico de gallo I made at work. It was delicious, but I felt it could be improved. Extra tomatoes and jalapeno add a more complex flavor profile. I also make it the night before, giving the flavors a chance to meld. As an added bonus, by using a low carb whole wheat wrap, each wrap is only 1 point for those on Weight Watchers.

Ingredients:
1 jalapeno
2 medium peppers
1 red onion
2 Roma tomatoes
1 yellow tomato
1 small beefsteak tomato
2 cloves of garlic
1 tablespoon lime juice
2 navel oranges
1/4 cup cilantro

Remove leaves from cilantro and chop to a fine cut. Zest one orange, then remove sections and chop coursely. Remove seeds from tomatoes and chop. Remove seeds from peppers and chop. Dice onion. Mince garlic, add lime juice and juice from second orange. Mix thoroughly. Refrigerate overnight.
 Lightly season chicken breasts and grill over low heat to an internal temperature of 165 degrees. Let rest for 5 minutes, then slice into thin pieces.

Warm wraps, then add chicken, salsa, shredded lettuce and tomato slices if desired.


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