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!
