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Nutrition Facts
Serving Size 239 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 530 mg 22%
Total Carbohydrate 28 g 9%
Dietary Fiber 6 g 24%
Sugars 6 g
Protein 37 g
Vitamin A 15% Iron 6%
Vitamin C 50% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Citrus Chicken & Veggie Wrap

Prep Time
15 minutes
Cook Time
Total Time
15 minutes
4  People


Recipe makes 4 Servings

1 Tbsp H-E-B Orange Juice
1 Tbsp H-E-B 100% Pure Olive Oil
1/2 avocado, thin sliced
4 H-E-B 100% Whole Wheat Tortillas
2 H-E-B Seasoned Chicken Breast
1 cup(s) H-E-B Baby Spinach
1/4 red bell pepper, cut into thin strips
1/2 yellow squash, shredded
1 cup(s) H-E-B Champagne Tomatoes, halved
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To make orange salad dressing, mix orange juice and olive oil.
Combine thin-sliced avocado and tablespoon of dressing in a small bowl.
Mash the avocados using a potato masher or fork.
Spread 2 tablespoons of mashed avocado mixture on each tortilla, leaving 1 inch along the rim.
Layer 3 to 4 thin slices of chicken in the center of each tortilla and top each with 1/4 cup spinach leaves, 4 strips of bell pepper, 1 tablespoon shredded squash, 2 tablespoons tomatoes.
Gently roll salad wrap, then wrap in a square sheet of plastic wrap.
Chill until ready to serve; to serve, cut the wrap in half diagonally and remove the plastic wrap.



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