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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