Chicken Mole Wraps

Our favorite restaurant in Atlanta was a Mexican restaurant that had delicious mole-sauced chicken (pronounce that mo-lay--I don't know how to put the little dash on it!). We tried this Weight Watchers recipe last night a little skeptically--how can something "healthy" be as tasty as what we remembered? Well, it's delicious! And, quick and easy! The original calls for fat-free products where applicable (dairy, chicken stock, etc.). Feel free to use what your family needs/wants. We didn't give any to the kids--wanted to have some for lunch the next day. But, despite the chili powder, they aren't very spicy.

• 1 c. chicken broth
• 1 small onion, chopped
• 1 clove garlic, chopped medium
• 4 t. chili powder
• 1 oz. bittersweet chocolate (about 1/6 cup if you're using chocolate chips)
• 4 walnut halves, raw
• 1/8 t. cinnamon
• 1/4 t. salt
• 1/4 t. pepper
• 1 pound boneless, skinless chicken breast, sliced thin
• 4 large flour tortillas (not the jumbo wrap size--we used medium taco size)
  
• 2 c. romaine lettuce, coarsely chopped
• 2 medium tomatoes, cored and chopped
• 1/4 c. sour cream or plain yogurt

1. Heat 1/4 cup broth in a large skillet. Add onion and garlic; saute 2 minutes. Pour into blender (or food processor); add remaining broth, chili powder, chocolate, walnuts, cinnamon, salt and pepper. Blend to a puree (chocolate will probably not be smooth yet--but it will melt in the next step).
2. Pour mixture into skillet; simmer 1 minute to heat. Add chicken strips. Cover and simmer until chicken is cooked through, about 5 minutes.
3. Spoon 1/4 of cooked chicken down center of each tortilla. Add 1/2 cup lettuce, 1/4 of tomatoes, and 1 tablespoon sour cream. Fold bottom and sides of tortilla toward center; roll to enclose filling.
   

~Makes 4 wraps
~Side dish suggestions: black beans or sweet potatoes or salad; fruit (oranges and tropical fruit are nice with Mexican)