Wednesday, March 7, 2012

Mexi-Texi Chicken Wraps


Mr. Max spontaneously decided we would head to Milwaukee for the weekend to surprise his dad for his birthday and visit family. I packed my warmest stuff to experience my first Midwest winter! Of course we travel on the day that horrible storms are ripping through from Texas to Wisconsin - all other flights around us were cancelled. The two minutes it would have taken to grab the Dramamine would have been worth it....

After circling for nearly an hour and experiencing a landing process that I honestly didn't think we would walk away from, we gave the captain a round of applause for keeping us all alive and the flight attendant welcomed us to Chicago O'Hare. A nice two second pause allowed the plane to fill with gasps, Mr. Max and my faces to drop, and her to say just kidding. Well played lady, well played.

We had such a fun weekend spending time with his family and playing with his nearly 6-month old nephew!
 
Me and little man

 
Max and the little squirmer

On Saturday, Mr. Max and I decided to make use of all the snow - Meet Sam the Snowman! That's a red light bulb for his nose, we didn't have a carrot.

As all good things do, the weekend had to come to an end. When we got home, we were in need of a quick fix for dinner. So we made some smoothies to hold us over and threw some chicken in a crock pot to make some shredded chicken wraps with the spinach lavash bread I got while in Austin. Lavash is a low-carb, flat bread that originated in the Middle East.

Click here for the nutritional facts for my Mexi-Texi wraps, calculated at SparkRecipes.com. Serving size is 1 wrap, with 3 decent spoonfuls of filling and 1 tbsp. worth of avocado-chiptotle spread.

Grocery List:
  • 1/2 can black beans, drained and rinsed
  • 1/2 cup frozen sweet corn, thawed
  • 2 chicken breasts
  • 1 red, yellow and orange bell pepper, diced 
  • Cumin to taste
  • 2 tbsp. lime juice, divided
  • 1 avocado, sliced thin
  • 1 tbsp. sauce from canned chipotle peppers in adobo sauce
  • Lavash bread, or tortillas
  • a pinch of Monterrey-Jack cheese
In a crock pot, add your diced bell peppers and the chicken breasts. Set on high and walk away for about an hour. 
 

We were a little more impatient than normal, so while I would have liked these to cook longer, I did start to tear into them after 1 hour in the crock pot, shredding with 2 forks. They would have been more shred-able with more time, but it still worked out!
 

In a skillet, add your black beans and corn, 1 tbsp. of lime juice and and heart shake of cumin. Sit on medium heat for about 5 minutes to mix with the cumin and lime.
 

Add the black beans and corn to the shredded chicken and bell peppers in the crock pot, along with the additional tbsp. of lime juice and a few more shakes of cumin. Turn on a low setting.
 

In a food processor, add 3/4 of your thinly sliced avocado and the sauce from a can of chipotle peppers in adobo. Blend until smooth and creamy.
 

Starting about 1 inch in from each edge, spread 1 tbsp. worth of the avocado-chipotle sauce on the lavash bread, top with a few hearty spoonfuls from the crock pot.
 


Top with a low fat cheese and use that additional 1/4 of the sliced avocado (should be a few slices left) and add some to your wrap. Fold tightly and cut off the extra breaded area for angled edges. Toast in a skillet over high heat for 2 minutes each side to firm the lavash.

Remove from heat, put on a plate and dig in! I did not add any lettuce in because of the large dose of greens in my smoothie, but feel free to add some chopped lettuce.
 
 Served with a Mexican rice pilaf

Tastefully yours,
 

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