Avocado Chicken Wrap & Salad with Ranch Vinegarette
Simple recipe. Use Rotisserie Chicken. Cut chicken up and put in whole wheat tortillas with avocado and white cheese (I used pepper jack). Roll up and envelope side down put in a dry pan. Heat until one side is brown, then flip and do the other side. For the salad I used romaine hearts and carrots. To make a vinegarette out of the ranch just dilute it with some kind of vinegar. I used the juice from pickled jalepenos. Doing this cuts down in the amount of fat in the dressing.
No comments:
Post a Comment