Day 2: Chicken Avocado Wrap

The original recipe is for a warm wrap, but I wanted to serve them cool and fresh. Original recipe posting: http://www.strudelandcream.com/2013/01/chicken-avocado-wraps/

Servings: 4

Ingredients:

4 sun-dried tomato wraps
400 g chicken breast
1 red bell pepper
1 avocado
Salad greens
4 oz sour cream
1-2 tbsp lemon juice
Salt & pepper to taste

Step 1:

Cut the avocado and bell pepper into strips. Squeeze some lemon juice onto the avocado. My avocado was a little too ripe so I cut out any of the brown parts before serving.

 

Step 2:

Mix the sour cream and lemon in a bowl and set aside.
 

Step 3:

Cut up the chicken into small strip and then heat in a sauce pan with olive oil until meat is cooked. Season with salt and pepper.

Step 4:

Plate the wraps by putting down a bed of salad greens. Next add the chicken, peppers, and avocado. Top with the lemon-sour cream and then roll the wraps.

I served my wraps with a side of quinoa. I cooked some extra red pepper pieces into the quinoa. Enjoy!