Chicken wraps are a great choice for a healthy, filling meal on-the-go, or a casual lunch at home.
chicken breast halves (boneless, skinless)
Skinnygirl™ Raspberry Vinaigrette Salad Dressing
6 10 inch
slivered almonds (toasted)
Spray a large skillet with a non-stick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove from the heat and let stand for 5 minutes. Stir in the salad dressing. Fill each warm tortilla with lettuce, chicken and rice mixture, tomatoes and almonds. Fold in both sides of the wrap. Holding in the folded sides, roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.