SOUTHWEST CHICKEN WRAPS

Southwest sauce:

- 3/4 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

Wraps:

- Six or seven 8-inch whole-wheat tortillas or store-bought whole-wheat tortillas

- 3 cups shredded or sliced cooked chicken (such as leftover slow-cooker chicken)

- 3 cups chopped raw spinach

- 1 1/2 cups grated monterey jack cheese

- 1 avocado sliced

Optional wrap fillings:

Diced tomatoes, black beans, sliced red onion (use what you have on hand!)

1. To make the southwest sauce, thoroughly mix all the ingredients in a small bowl. Set aside. 

2. 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 spinach, chicken, cheese, avocado, and sauce in a strip down the middle of each tortillas. Fold up the wraps on both sides and serve. 

Make-ahead tips:

If you are 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. 

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 Days of Real Food, 2014