GUACAMOLE CHICKEN WRAPS
Take these Chicken Wraps to the next level with a Creamy Guacamole Cilantro Lime Dressing. Filled with the flavors of garlic, pepper, and lime they’re too tasty to resist!
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 15 MIN
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GUACAMOLE CHICKEN WRAPS
Take these Chicken Wraps to the next level with a Creamy Guacamole Cilantro Lime Dressing. Filled with the flavors of garlic, pepper, and lime they’re too tasty to resist!
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 15 MIN
INGREDIENTS
SALAD DRESSING
1 8oz package of ¡Yo Quiero!™️ Original Guacamole
1 clove Garlic, peeled
1/4 cup Cilantro, roughly chopped
1/4 cup Low-Fat Sour Cream or Greek Yogurt
1 tbsp Lime Juice
1 tbsp Olive Oil
1/4 tsp Kosher Salt
1/4 tsp Ground Black Pepper
Water
CHICKEN WRAPS
2 4 oz Skinless, Boneless Chicken Breast Halves
8 Sun-Dried Tomatoes (not oil packed)
1 cup Boiling Water
1/3 cup Crumbled Feta Cheese
4 cups Spinach, loosely packed torn fresh
4 10 inch Whole Wheat Tortillas
DIRECTIONS
SALAD DRESSING
1. Place all the ingredients In a food processor or blender.
2. Process until smooth, stopping to scrape down the sides a few times.
3. Thin the salad dressing out with about 1/3 cup water (give or take) until it reaches a desired consistency.
4. Keep leftover salad dressing in an airtight container for 1-2 weeks.
CHICKEN WRAPS
1. In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
2. Preheat grill for high heat.
3. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
4. Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
5. Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with 1/4 cup dressing.
6. Distribute mixture between the four tortillas, and wrap. Cut half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
INGREDIENTS
SALAD DRESSING
1 8oz package of ¡Yo Quiero!™️ Original Guacamole
1 clove Garlic, peeled
1/4 cup Cilantro, roughly chopped
1/4 cup Low-Fat Sour Cream or Greek Yogurt
1 tbsp Lime Juice
1 tbsp Olive Oil
1/4 tsp Kosher Salt
1/4 tsp Ground Black Pepper
Water
CHICKEN WRAPS
2 4 oz Skinless, Boneless Chicken Breast Halves
8 Sun-Dried Tomatoes (not oil packed)
1 cup Boiling Water
1/3 cup Crumbled Feta Cheese
4 cups Spinach, loosely packed torn fresh
4 10 inch Whole Wheat Tortillas
DIRECTIONS
SALAD DRESSING
1. Place all the ingredients In a food processor or blender.
2. Process until smooth, stopping to scrape down the sides a few times.
3. Thin the salad dressing out with about 1/3 cup water (give or take) until it reaches a desired consistency.
4. Keep leftover salad dressing in an airtight container for 1-2 weeks.
CHICKEN WRAPS
1. In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
2. Preheat grill for high heat.
3. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
4. Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
5. Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with 1/4 cup dressing.
6. Distribute mixture between the four tortillas, and wrap. Cut half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
INGREDIENTS
SALAD DRESSING
1 8oz package of ¡Yo Quiero!™️ Original Guacamole
1 clove Garlic, peeled
1/4 cup Cilantro, roughly chopped
1/4 cup Low-Fat Sour Cream or Greek Yogurt
1 tbsp Lime Juice
1 tbsp Olive Oil
1/4 tsp Kosher Salt
1/4 tsp Ground Black Pepper
Water
CHICKEN WRAPS
2 4 oz Skinless, Boneless Chicken Breast Halves
8 Sun-Dried Tomatoes (not oil packed)
1 cup Boiling Water
1/3 cup Crumbled Feta Cheese
4 cups Spinach, loosely packed torn fresh
4 10 inch Whole Wheat Tortillas
DIRECTIONS
SALAD DRESSING
1. Place all the ingredients In a food processor or blender.
2. Process until smooth, stopping to scrape down the sides a few times.
3. Thin the salad dressing out with about 1/3 cup water (give or take) until it reaches a desired consistency.
4. Keep leftover salad dressing in an airtight container for 1-2 weeks.
CHICKEN WRAPS
1. In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
2. Preheat grill for high heat.
3. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
4. Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
5. Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with 1/4 cup dressing.
6. Distribute mixture between the four tortillas, and wrap. Cut half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
