Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Avocado Wrap
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- #98500
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/4 peeled onion
1 medium tomato, quartered
1/2 ripe avocado, peeled and seed removed
1/2 tablespoon lemon or lime juice
2 drops hot pepper sauce
salt and freshly ground black pepper, to taste
2 flour tortillas (8 inch size)
2 tablespoons pine nuts
6 ounces roasted boneless skinless chicken breast, cut into strips about 2 inches long and 1/4-inch wide
directions
Chop fresh onion in a food processor. Add tomato, avocado, lemon juice, hot pepper sauce, salt, and pepper. Process to coarsely chop, leaving chunks of avocado.
Spread mixture on the tortillas and sprinkle pine nuts and chicken pieces of top. Roll up each tortilla, cut in half, and serve.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 15, 2013
A wonderfully light and refreshing chicken wrap. I used regular flour tortillas but I think spinach ones like the ones pictured would be even better! Good recipe to use up leftover roasted chicken.