Start 100 Days of Real Food with Southwest Chicken Wraps
Eating healthier is one of the most popular New Year’s resolutions out there, but keeping that resolution is never as easy as making it. Guide yourself through through 100 days of clean eating—and make new habits that can last a lifetime—with the #1 New York Times bestselling cookbook 100 Days of Real Food, which draws from Lisa Leake’s hugely popular website to offer simple, affordable, family-friendly recipes and practical advice for eliminating processed foods from your family’s diet. Download the ebook edition by January 11 for just $1.99.
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Make health-conscious your new normal with 100 Days of Real Food. We’re kicking things off with these Southwest Chicken Wraps.
Southwest Chicken Wraps
This recipe will definitely kick up your lunch a few notches! I often scrounge the fridge for leftovers when lunchtime rolls around, so when I take a little extra time to put together something like this it’s a treat the whole family enjoys.
Prep Time: Less than 30 minutes
Makes 6 servings
3⁄4 cup sour cream
1⁄3 cup chopped fresh cilantro
Juice of 1⁄2 lime
1⁄2 teaspoon chili powder
1⁄2 teaspoon ground cumin
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon salt
Six or seven 8-inch Whole-Wheat Tortillas (page 326) or store-bought whole-wheat tortillas
3 cups shredded or sliced cooked chicken (such as leftover slow-cooker chicken, see page 278)
3 cups chopped raw spinach
11⁄2 cups grated Monterey Jack cheese
1 avocado, sliced
Optional wrap fillings: Diced tomato, black beans, sliced red onion (use what you have on hand!)
- To make the Southwest Sauce, thoroughly mix all the ingredients in a small bowl. Set aside.
- To assemble the wraps, lay out the tortillas on a large cutting board or platter next to an assembly line of the filling ingredients, including the sauce. Evenly distribute the chicken, spinach, cheese, avocado, and sauce in a strip down the middle of each tortilla. Fold up the wraps on both sides and serve.
MAKE-AHEAD TIP: If you’re making these in advance, store the wraps rolled up in foil in the fridge and serve with the sauce on the side, to prevent sogginess.