Saturday, June 7, 2008


So it's a beautiful Saturday and we're stuck at home. Trapped by the confines of the 6 hour window the cable guy gave us. Great....

It's not all bad, though, because it gave me a chance to try out these Southwestern Chicken Wraps from the good people at Martha Stewart Living. They were so easy to throw together and made a great lunch paired with a fresh fruit salad. I adapted the recipe a bit to just make 2 wraps (read: 2 incredibly enormous wraps). And I opted to use a bit of cilantro and a fresh jalapeno rather than pickled...I'm pretty sure I've never met a pickled anything that I liked!

Southwestern Chicken Wraps

1/2 cup fat free sour cream
1/2 jalapeno, small diced
1 T fresh lime juice
1 T cilantro, chopped
Salt and pepper to taste
2 sandwich whole wheat wraps (10" each)
1 cup Baby Spinach
2 cups shredded cooked chicken
1/2 of 15oz can of black beans, rinsed and drained
1 med tomato, thinly sliced
1/2 of small red onion, thinly sliced
1/2 of avocado, thinly sliced

1. In a bowl, whisk together sour cream, lime juice, jalapeno, and cilantro. Season with salt and pepper.

2. Spread the sour cream sauce over wraps leaving a 2" border. In the center of the wraps, layer baby spinach, chicken, black beans, tomato, onion, and avocado. Fold 2 sides of each wrap over the filling and roll tightly ending seam side down.

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