Cuban-Style Chicken Wraps

I found the original recipe for this several years ago, in one of my sister's Cooking Light magazines. Since then, I've actually made this meal with various modifications; I'll go ahead and give you the original recipe from the magazine, but then explain some of the options I've found for modification. :)




Cuban-Style Chicken Wraps (from Cooking Light)
Ingredients
4 boneless, skinless chicken breasts, sliced into short strips
1/2 c. diced fresh pineapple
2 tbsp rice vinegar
1 tbsp orange marmelade
1 can (15oz) black beans (I use Goya low-sodium beans), rinsed well
1/4 tsp ground red pepper
1/2 tsp salt
1/2 tsp paprika

Combine pineapple, beans, vinegar, and marmelade in saucepan. Add 1/8 tsp red pepper. Bring to simmer over medium heat; cook 1 minute, and then turn to low to keep warm.

Combine remaining spices and sprinkle over chicken. Coat chicken with cooking spray and cook over medium heat until done.

Serve together in a corn or flour tortilla.

Now, here are some of my modifications I've done in the past: 
1) If you don't have marmelade, just use a pinch of brown sugar (this is what I usually do).
2) Sometimes I like to mash a small slice of avocado onto the tortilla before adding the meat and bean mixture--makes it extra creamy and delicious. :)

The biggest modification that I've done was when I made this dinner last week: I seasoned the meat with Todd's Bayou Dirt instead of the pepper/salt/paprika (I still added 1/8 tsp of the pepper to the beans/pineapple, though). Ben actually suggested this change, because he wanted his meat to be seasoned more and a bit spicier. So, I put the chicken in a mixing bowl, and liberally added the Todd's Dirt, turning the chicken to coat it completely in the seasoning. I then added olive oil to the pan, and cooked the chicken on med-high heat to sear it and allow the seasoning to kind of create a crust on the chicken. It was delicious, and definitely spicier than we've had in the past, so this is probably how I'll season the chicken from here on out.

I served myself with two Mama Lupe Low Carb Tortillas (our local Baker's store carries them, only 60 calories each!), 4.5 oz of chicken (divided between the 2 tortillas), and about 1-2 tablespoons of the bean/pineapple mixture on each tortilla. I also added a side of steamed broccoli, to make sure I got my veggies!

Nutrition Information (2 chicken wraps, using Mama Lupe Low Carb Tortilla):
Calories: 342.44
Fat: 22.5g       Sodium: 567.62mg      Carb: 22.04g      Fiber: 11.16g       Prot: 48.72g        Sugars: 0.84