Found this gem on Pinterest. It didn't even require any better-for-you changes, but I do have a suggestion or two for you!Tasty Southwest Chicken Salad Wrap
Original: Staple To-go Lunch
Ingredients:
1 lb boneless skinless chicken breast meat
2 ears of sweet corn, cut off cob
1-2 avocados
1 c prepared black beans
1/2 lime, juiced
1/2 c salsa (sodium alert!! buy the lowest-sodium salsa you can find or use home-canned!!)
Tortillas or lettuce leaves for wrapping
Preparation:
1. Prep and bowl all the veg first b/c this is an uncooked salad and you must not cross contaminate with your raw chicken! As follows:
2. Slice fresh corn from the cob and microwave a couple of minutes until heated through and corn-y smelling. Do not add salt or butter! You can also use a cup of frozen or canned lo-so corn if you can find it. It's summer, though, and sweet corn is in-season locally, so what kind of crazy person would NOT use fresh ear corn? Just sayin... Dump it in the bowl.
3. Dice your avocado. I dice it right inside its skin and then scoop out the diced flesh with a spoon. Dump it in the bowl.
5. Add the salsa and lime juice to the salad bowl and lightly toss everything. If you get too rough, you'll mush up all your avocado and turn it into a paste. Not good.
6. Cook and shred the chicken breasts. I pressure cooked mine because I was pressed for time (punny!), but I would have preferred to grill them with a little lime juice/cumin/olive oil marinade. Once cooked, I shredded the breasts with two forks. One fork to hold the breast still, and the other to pull the meat away. Whatever. Suit yourself on all counts.
7. Add the cooked, shredded chicken breast to your salad, wrap in a tortilla or lettuce leaf, and enjoy!
NOTES:
1. When my tomatoes start coming on, I'll show you how to can your own yummy, lo-so salsa. But, the tomatoes haven't been growing well here for the past two years (drought!) so even I have had to resort to jar salsa from the store. My stash of home-canned salsa ran out this past winter. This year promises to be a good tomato year, though, so better-for-you salsa is on the way, which makes D happy. He actually likes my home-canned stuff better than anything in the stores.
2. The recipe does not call for onions or garlic, but next time, I think I will add both for their zippy flavor. The only reason I didn't put them in this time was b/c I was headed to a fairly important meeting after lunch and I didn't want my breath to knock over the consultant.
3. As you can see in the photo, I added some fresh-from-my-mil's-garden cherry tomatoes. Surely you don't need me to tell you to add or remove anything you desire from the recipe. It's all about you, baby!
4. No limes? Use bottled lime juice. Or a lemon. Or bottled lemon juice. Just a tablespoon or so to give it a juicy little *pop*.
5. Hot sauce is always a hit at our house. Use your fave, but remember it adds sodium!
6. Tortillas. Ahh, yes, tortillas. Take it easy on them, ok? Have you looked at the fat and sodium counts per tortilla? Yeah, surprisingly high. But we still eat 'em around here b/c we love 'em. Right after 9/21, I tried making my own lo-so, lower-sat fat, whole-wheat tortillas b/c D absolutely revolted at the thought of never being able to eat tortillas again. My homemade ones were pretty good, but frankly, they took a lot of work. And tortillas need salt or they taste like wallpaper paste. Once in a great while, D will eat a lettuce wrap if I give him no choice. But usually it's, "Oh boy! Tortillas!" Still, lettuce, not tortilla, is your choice if you want a truly heart-healthy chicken wrap.
