Tasty Tuesday: Mexican Chicken Salad Wraps

mexicanchickensaladI love chicken salad. It’s packed full of protein and deliciousness… and does not have to be  full of mayo. So when I found this recipe I had to try it because it also Mexican style (dalish) and incorporates avocados. Check it out!

Recipe and image courtesy of GoodLifeEats.com <- Go there! 🙂

For the Chicken Salad
2/3 cup sour cream ** Lighten this recipe up by using light sour cream or nonfat Greek yogurt
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 – 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
1 stalk celery, diced
2 cups poached, diced or shredded chicken
2/3 cup black beans, I like Bush’s brand best
1/3 cup diced red bell pepper
1/3 cup corn kernels

For the Wraps
Santa Fe Chicken Salad
Burrito Sized Tortillas ** Use wheat tortillas for a healthier lunch!
Salad Greens or Baby Spinach
Avocado Slices


For the Chicken Salad:
In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.

Add the chicken, green onion, and celery to the sour cream mixture. Stir until the chicken is well coated.

Fold in the black beans, bell pepper, and corn. Cover and chill until serving.

To Prepare the Wraps:
Layer chicken salad, salad greens or baby spinach and avocado slices inside burrito sized tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.

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