August 15, 2011

Santa Fe Chicken Salad Wraps

At the beginning of the summer I had a great opportunity to make lunch for some friends and a few co-workers of theirs. These co-workers were from a far away place- one called California. Might I mention a far away place that I l-o-v-e to visit!!!!

So when they asked if I could bring some lunch out for a little project they were working on I said 'Absolutely!' I wanted something a bit different- and these were Just what I was looking for! I'm a huge chicken salad fan--- shhhhh.....don't tell my Cattleman that! So having an opportunity to make it for others meant a little extra for myself!

Recently again one of those sweet friends had a birthday and these are what she requested- This same sweet friend that typically wouldn't touch red bell pepper, black beans, or cilantro....Requested this- it made such an impression on her! Oh- and a few sugar cookies! So it gave me the chance to make another batch! 

This time I made a little extra (emphasis on little) for Tracy to taste- knowing just knowing this would be a new favorite of hers as well! I was right- she is already asking for the recipe- so I thought I would share with all of you!

Santa Fe Chicken Salad Wraps

1 c. sour cream
3 TBSP lime juice (fresh squeezed if you can!)
1/2 tsp salt
1/2- 3/4 tsp pepper (fresh cracked if you can!)
1/2 tsp paprika
1/2 tsp cumin
2-3 TBSP minced cilantro
3 green onions sliced thin
1-2 stalks celery (do you like crunch???)
2-3 c. diced, chopped or shredded chicken
1 c. black beans (drained)
1/2 c. diced red bell pepper
1/2- 3/4 c. corn kernels

For the Wrap:
Santa Fe chicken Salad
Burrito Sized tortillas (dried tomato taste Fabulous!)
Salad greens- or Baby Spinach (what I use)
Avocado Slices

In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin and cilantro. Whisk to combine. Smells divine-- yum yum yum!

Next comes the chopping.

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

Stir in the black beans and corn. Cover and chill until serving.

To Prepare Wraps:
Layer spinach (or greens) chicken salad and avocado slices inside burrito sized tortillas. Fold up the ends and roll the wrap to seal. I pierced with toothpick to hold the huge things!!

For the non-carb ones of you out there- Enjoy it over a bed of greens with fresh sliced tomatoes (yep- still from my garden!) and ditch the wheat crackers that I show in my pic!

If you can find sun dried tomato wraps- they are Amazing with this salad!

Enjoy Enjoy Enjoy!!!!!!


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