experiencelifemag.com Print › | Back › Purslane, Corn and Chicken Wrap Makes four servings Presented by Conscious Cuisine July-August 2009 4 sprouted whole grain tortillas     1/2 cup salsa      1/4 cup sour cream 1/4 cup crumbled queso fresco (Mexican cheese) 1/2 cup Purslane leaves and small stems   1/2 cup grilled chicken breast, shredded  1/2 cup corn kernels, steamed, cooled and drained  Gently heat tortillas in oven or in pan on stovetop. Down the center of each tortilla, spread 2 tablespoons salsa and 1 tablespoon sour cream. On top of sour cream add 1 tablespoon queso fresco, 2 tablespoons purslane, 2 tablespoons shredded chicken and 2 tablespoons sweet corn. Gently fold in sides of tortilla and begin rolling up tortilla over filling to make wrap. Repeat to make four. To serve warm, bake in 350-degree oven for 10 minutes. Per serving: Calories 250; protein 16 g; total fat 7 g; saturated fat 2.5 g; carbohydrates 31 g; dietary fiber 6 g; cholesterol 30 mg; sodium 370 mg

Purslane, Corn and Chicken Wrap

Makes four servings

• 4 sprouted whole grain tortillas    
• 1/2 cup salsa     
• 1/4 cup sour cream
• 1/4 cup crumbled queso fresco (Mexican cheese)
• 1/2 cup Purslane leaves and small stems  
• 1/2 cup grilled chicken breast, shredded 
• 1/2 cup corn kernels, steamed, cooled and drained 

Gently heat tortillas in oven or in pan on stovetop. Down the center of each tortilla, spread 2 tablespoons salsa and 1 tablespoon sour cream. On top of sour cream add 1 tablespoon queso fresco, 2 tablespoons purslane, 2 tablespoons shredded chicken and 2 tablespoons sweet corn. Gently fold in sides of tortilla and begin rolling up tortilla over filling to make wrap. Repeat to make four. To serve warm, bake in 350-degree oven for 10 minutes.

Per serving:
Calories 250; protein 16 g; total fat 7 g; saturated fat 2.5 g; carbohydrates 31 g; dietary fiber 6 g; cholesterol 30 mg; sodium 370 mg

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