Wednesday, October 15, 2008

Finally...the Jalepeno Wraps

I can't get enough of these babies! They're packed with vegetables, and the sour cream/lime juice/jalapeno dressing keeps them moist and adds a little unexpected kick at the same time.

4 sandwich wraps (10-inch ones work the best, and we've tried tomato basil, chipotle pepper, and spinach wraps.)
3 cups spinach
3 cups shredded chicken (I seasoned two chicken breasts with Cajun seasoning and then grilled them. I would definitely recommend this!)
1 can drained and rinsed black beans
1 tomato, sliced
1 small red onion, thinly sliced
1 avocado, thinly sliced
1/4 cup cilantro

3/4 cup sour cream (we used fat-free)
2 Tablespoons lime juice
2 Tablespoons diced, canned jalapenos

Spread the dressing over the wrap, and layer the other ingredients.

Though I've adapted it slightly, the recipe is originally from Everyday Food magazine. Basically, just use whatever veggies you have in the fridge! We recently served this with grilled asparagus and a fruit salad. Yum - it doesn't get any more fresh than that!

I added the picture of my baby just because I'm so proud of him. Isn't he handsome?!


Ryan Nielsen said...

Those are some good wraps. I would know.

Christina Updike said...

LOVE THIS RECIPE!!!! We just had them for dinner tonight! Thanks for sharing this awesome dinner idea! I love your cooking blog!