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 1/2 lbs. chicken
- 3/4 c. fat free ranch dressing
- 1 pkg. fajita seasoning mix
- 1/2 c. light mayo
- 1/2 c. celery, finely chopped
- 1/2 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 1/2 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!