Make: Simply Satisfying Avocado Chicken Wrap
At first I worried the recipe was too simple to post here. After all, it doesn’t involve a laundry list of ingredients, or some super technical (read: impressive) cooking method. I worried, Is it too boring to share?
But then I realized if you’re perusing this site for a meal idea, you might not want to see an ingredient list that’s a mile long, or tricky cooking instructions only the Julia Childs of the world could master. Sometimes, all you need are some pantry staples with a little assurance of how well they pair. So with that in mind, I’d like to introduce you to my new mealtime friend: the avocado chicken wrap.
This five-ingredient recipe is a simple crowd pleaser. To wit: Both my husband and toddler ate it up happily. The salsa, which is my go-to low calorie condiment, gives you all the flavor you need. (Aside: I like to use it in place of dressing on a salad.) I used Trader Joe’s Sweet and Smoky Peach Salsa, but another brand I love is Pace. Other additions to try, if you have them on hand: corn, scallions, cilantro, and fresh green or red cabbage. And if you want to save a few calories, ditch the wrap and put the other ingredients on a bed of greens.
Avocado Chicken Wrap
1 ripe avocado, diced
8 oz. cooked chicken breast or white fish, chopped
½ c. canned black beans, drained and rinsed well
½ c. salsa
3 (100-calorie) whole-wheat wraps (Joseph’s and La Tortilla Factory are my favorite brands)
1. Evenly divide the first four ingredients onto the wraps. Wrap ’em up and enjoy.
Per serving: 406 calories, 13 fat grams (including 1.6 grams saturated), 65 milligrams cholesterol, 566 milligrams sodium, 39 grams carbs, 11 grams dietary fiber, 3 grams sugar, 34 grams protein.
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Becca Boyd is a wife and new mom who teaches culinary courses to students in the Radnor School District. She creates healthy and delicious recipes in her West Chester kitchen and blogs about them on her website, Home Beccanomics.