Meals in Minutes- Chicken/Salad

Spice-Rubbed Chicken Wraps
Number of servings: 4
1 tsp Olive oil
3 Cloves garlic, minced
5 oz Baby spinach
1 tsp Chili powder
1 tsp Cumin
1/4 tsp Salt
1/2 tsp Pepper
1 lb  Boneless, skinless chicken breasts
Nonstick cooking spray
3/4 c Shelled edamame
1 large Ripe avocado
1/3 c Fresh cilantro
2 Limes (juice only)
2 T water
1/4 c Reduced fat shredded cheddar cheese
1/4 c Salsa
4 Wheat, low carb tortillas

Per Serving: 
Calories: 377
Fat: 17 grams
Saturated fat: 3 grams 
Cholesterol: 82 milligrams
Sodium: 459 milligrams
Carbohydrate: 27 grams
Fiber: 15 grams
Protein: 39 grams

Preheat broiler or grill. Preheat oven to 350˚. Heat olive oil over medium heat in large skillet. Sauté garlic, about 3 minutes. Add spinach and let wilt. Combine spices. Rub spice mixture on chicken. Coat chicken with cooking spray. Grill or broil chicken about 15 minutes, until internal temperature of 165˚ is reached, turning once. Let chicken rest, slice diagonally. Combine edamame, avocado, cilantro, lime juice and water in food processor. Pulse until creamy. Transfer to bowl. Divide spinach and chicken among 4 tortillas. Add 1 T cheese, 1 T salsa to each. Fold in half. Put in oven to melt cheese. Top with edamame mixture.

*Recipe adapted from "Parade" magazine