Monday, January 30, 2012
Chicken Wrap With Chunky Gaucamole
Here's a simple meal to throw together on those night were you don't feel like doing a lot.
4-6 boneless, skinless cooked chicken breasts or a shredded rotisserie chicken
1/2cup sour cream
1/2cup Ranch salad dressing
flour tortillas (10-15)
jar of salsa
shredded cheese of your choice (I used mozarella)
In a large mixing bowl, combine the sour cream and the Ranch dressing. Stir until well combined. Shred or chop the cooked chicken and add to the sourcream and ranch. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients.
I didn't have any salsa in the house so I just omited it and it still tasted great.
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving with the chunky gaucamole.
4 ripe avocados
1 medium tomato
about 1/2 cup chopped red onion
1-2 Tablespoons lime juice
1-2 cloves garlic, minced
salt and pepper to taste
Hot sauce to taste
Cut avacados in half, and remove pit with a spoon.
Before you remove the avocado from the shell, take a knife and cut it into a 1/4 inch dice. Then using, a spoon, gently remove the diced avocado from the shell into a bowl.
Remove the seeds from the tomato and cut it into a 1/4 inch dice.
Using a silicone spatula, gently mix all ingredients together.
Add salt and pepper and hot sauce to your own liking.