Santa Fe Chicken Wrap - cooking recipe

Ingredients

3/4 cup plain low-fat yogurt
3 canned chipotle chiles, minced
1 tablespoon fresh lime juice
1/2 teaspoon salt, to taste
2 boneless skinless chicken breast halves, each sliced into 4 long strips
2 cups cooked rice
1 poblano pepper, cored,seeded,and cut into 8 strips
4 scallions, trimmed
4 burrito-size flour tortillas, heated
1 large plum tomato, cut into thin wedges
4 teaspoons adobo sauce (from the canned chipotle chilies)

Preparation

In a bowl, add 1/2 cup yogurt, chipotle chilies, lime juice, and salt; stir to combine.
Add the chicken strips; toss to coat.
Marinate at room temperature for 30 minutes.
Use a lightly oiled indoor or outdoor grill.
Grill chicken strips, pepper strips, and scallions over medium-high heat about three minutes on each side or until the chicken is cooked through.
To assemble wraps: Layer 1/2 cup rice, 2 chicken strips, 1/4 of the vegetables and tomato, 1 tablespoon yogurt, and 1 teaspoon adobo sauce in a thick horizontal strip across the bottom third of each tortilla (don't let the ingredients touch the edges).
Roll up burrito style--fold in the two sides and roll up bottom to top.
Cut each wrap in half on the bias and serve.