Southwest Chicken Wraps

We tried this recipe for dinner last night and it was super yummy!  I didn't think my kids would dig it, so I made them chicken & cheese quesadillas instead.  Super easy, super flavorful and of course, gluten-free!

Enjoy!
Kirsten

PS: This recipe comes from the 100 Days of Real Food cookbook, by Lisa Leake.

SOUTHWEST CHICKEN WRAPS

Sauce:
3/4 cup sour cream
1/3 cup chopped fresh cilantro
Juice of 1/2 lime
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Wraps:
Six or seven 8-inch gluten-free tortillas or wraps
3 cups chopped cooked chicken
3 cups chopped raw spinach
1 1/2 cups grated Monterey Jack cheese
1 avocado, sliced

1)  To make the Southwest Sauce, thoroughly mix all the ingredients in a small bowl and set aside.

2)  To assemble the wraps, lay out the tortillas/wraps on a large cutting board or platter next to an assembly line of the filling ingredients, including the sauce.  Evenly distribute the chicken, spinach, cheese, avocado and sauce in a strip down the middle of each wrap.  Fold them up and serve.

NOTES:

~1/4 teaspoon of cayenne makes the sauce pretty spicy, so add less if you don't like it spicy.

~I used Live G-Free wraps from Aldi and they were delicious!

~I grilled my chicken on our gas grill, but you could certainly used baked or even boiled chicken.  Or for a super quick fix, pick up a rotisserie chicken from the store on your way home from work!

~Other fillings might be:  diced tomatoes, black beans, red onions or black olives.  You can get creative with it!