Thursday, September 16, 2010

Deee-Lite-Fully Delicious Chicken Wraps with Corn & Tomato Salsa

If you think you always need to cook something hot for dinner…think again! Chicken wraps are great way to get food on the table in hurry without messing around with the oven. All you have to do is drop and roll. That’s right, drop and roll. Drop the ingredients on a wrap and then roll it all up!

O.K there is a little more to it than that, but not much. If you’re looking for a happy wrapping groove before you begin, turn on the music of Deee-Lite. Their wicked disco-funk sound will set-up a cooking experience that’s hard not to love!!! I wish I had of seen them in concert in their heyday! Once you’re grooving, it’s time to start moving by putting together the salsa. Ya DiG?

The salsa is easy to make and it packs a big punch with its colorful combination of ripe tomatoes, red onions, cilantro, corn, red pepper flakes and lime juice. Chopped pickled jalapenos in place of the red pepper flakes might also be a nice touch if you like your wraps to have a lot of kick! Once the salsa is ready, dance your way to the finish by placing the cooked chicken, lettuce and avocado slices (here's how to remove the avocado pit) on the wraps. Spoon the salsa on top, roll it up and you’ve just moved and grooved your way to an extremely tasty dinner!

P.S. If you "Like" these wraps, then raise your hands in the air and click the "Like" button like you just don't care!

Deee-Lite-Fully Delicious Chicken Wraps

2 cups cooked boneless, skinless chicken breasts, cut into thin strips
4 lettuce leaves
1 avocado, peeled, pitted and chopped
4 whole wheat tortillas

Tomato Salsa
1 large tomato, chopped
1/3 cup frozen kernel corn, thawed
1 tbsp minced red onion
1 tbsp chopped fresh cilantro
1 tbsp freshly squeezed lime juice
1 tbsp olive oil
¼ tsp red pepper flakes
Salt and pepper


In a small bowl combine tomato, corn, onion, cilantro, lime juice, oil and red pepper flakes. Mix gently until combined. Season with salt and pepper.

Divide chicken, lettuce and avocado among tortillas. Top each with equal amounts of salsa. Roll-up and serve!

Volume: Make 4 Wraps

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Brent Garell
The Kitchen Roadie

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