|California Chicken Wraps|
- Tortillas (whole wheat or homemade)
- Mashed or sliced avocado (see here for a tutorial on how to cut)
- Cooked shredded chicken
- Sliced cucumbers
- Sliced tomatoes
- Sliced red onion
- Homemade ranch dressing (+ cut cucumbers, optional)
- Shredded cheese
- Chop some cucumber and cover with ranch dressing;
- Stir and let sit while you cut everything else.
- Cook chicken if necessary and slice vegetables.
- Salt chicken and add a little Italian seasoning if you have it.
- Assemble wraps in order given.
- Roll tightly and grill on a George Foreman or in a very hot pan (dry, no Teflon), seam side down first.
- Turn once if in pan.
- Remove when tortillas are lightly browned.
Cost: less than $1 per wrap; varies depending on what kind of chicken and tortillas you buy. Can be made as a grilled sandwich on whole wheat bread, too.
Super foods: 1 plus 3 honorable mentions (use herbed plain yogurt instead of ranch and add some spinach leaves to make 3 super foods!)
Tips and Transformations:
- We like it with plain ranch and mustard, because hubby doesn’t like cucumbers.
- I almost always serve it with a side of Chicken Rice-a-Roni, homemade version.
- Add bacon or pepperoni and hot pepper for an Italian twist.
- Use Caesar dressing for something different
- Chicken is best stir fried or leftover roasted chicken, BUT if you want to use your chicken from making stock, I would recommend sautéing it in olive oil first for flavor.
Find cool dishes at Life as MOM’s Ultimate Recipe Swap.
If you missed the last Monday Mission, click here.
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