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Southwestern Chicken Wraps

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Reveal day for Group B in the Secret Recipe Club has finally arrived, and I am all ready to go! I often choose sweet things to make during these challenges, but this month I wanted to return to a dinner item, and I got lucky with a blog that was filled with delicious meals, that are healthy – I got assigned Debbi Does Dinner for the month of December, and let me just tell you, she DOES do dinner and in a big, yummy way. I loved it!

I had such a tough time choosing something from her blog, there were so many delicious things to choose from. Her recipe index is a mile long and choosing just wasn’t easy. After a lot of thought, I decided I’d really like to try these Southwestern Chicken Wraps. The main reason I chose them is because I had all the ingredients on hand to make this, and leftover green onion and a red pepper to use up. This was absolutely perfect. The only thing I did not have was extra shredded lettuce to add to the wrap and the celery. My kids probably would have enjoyed the wrap with celery, but I’m one of those weirdos who really does not like celery. I added a splash of celery salt to the chicken mixture because I actually like that. Anyway, here’s the recipe – and it was absolutely fabulous.

Southwestern Chicken Wraps

  •  1 ½ lbs. chicken
  • ¾ c. fat free ranch dressing
  • 1 pkg. fajita seasoning mix
  • ½ c. light mayo
  • ½ c. celery, finely chopped
  • ½ c. red pepper, finely chopped
  • 2 tbsp. green onion, chopped
  • whole wheat tortillas, toasted
  • Optional toppings: tomatoes, lettuce, avocado, sour cream, cheese

Cook chicken in cooking spray until browned. I actually used Extra Virgin Olive Oil instead of the cooking spray and I also sprinkled garlic and onion powder on it first to let it have a little more flavor. In a bowl, combine the ranch dressing, the mayo and the fajita seasoning mix.

Add chicken, celery, peppers and green onion. Toss well to coat. Cover and refrigerate for 1 – 2 hours. Spread generous ½ cup of chicken mixture over toasted tortilla. Top with additional toppings as desired.

We topped ours with chopped avocados, shredded taco cheese and sour cream. It was so good! Thanks Debbi, for a great recipe and for one that we plan to make again and again!

Southwestern Chicken Wraps

Southwestern Chicken Wraps

Yield: 4 -6 wraps

This creamy, flavor filled chicken "salad" is awesome inside a flour tortilla or on specialty bread.

Ingredients

  • 1 ½ lbs. chicken
  • ¾ c. fat free ranch dressing
  • 1 pkg. fajita seasoning mix
  • ½ c. light mayo
  • ½ c. celery, finely chopped
  • ½ c. red pepper, finely chopped
  • 2 tbsp. green onion, chopped
  • whole wheat tortillas, toasted
  • Optional toppings: tomatoes, lettuce, avocado, sour cream, cheese

Instructions

  1. Cook chicken in cooking spray until browned. I actually used Extra Virgin Olive Oil instead of the cooking spray and I also sprinkled garlic and onion powder on it first to let it have a little more flavor. In a bowl, combine the ranch dressing, the mayo and the fajita seasoning mix.
  2. Add chicken, celery, peppers and green onion. Toss well to coat. Cover and refrigerate for 1 – 2 hours. Spread generous ½ cup of chicken mixture over toasted tortilla. Top with additional toppings as desired.

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Corina

Friday 16th of December 2011

I love chicken wraps - I'm always looking for new ways to flavour chicken too so this sounds great.

Lynne

Wednesday 14th of December 2011

Ranch dressing rules! Your chicken wraps look very tasty!

Katerina

Wednesday 14th of December 2011

These chicken wraps look delicious! I love this type of food. First time visiting your blog, you have wonderful recipes!

Tandy

Monday 12th of December 2011

I think it is great to substitute celery salt for the celery :)

Jenny @ Savour the Senses

Monday 12th of December 2011

I would love to make these for lunch! Looks delicious. Glad to be a part of SRC with you!

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