Avocado Chicken Salad Wrap

My favorite,favorite type of chicken salad is avocado chicken salad! You may have seen recipes floating around on the internet, and it is absolutely delicious. No mayonnaise; just pure amazingness. Yes, I just used a nonexistent word, it is that good! I found this recipe on the internet at bakersblessings.blogspot.com. The recipe is here! I pretty much do everything exactly to the recipe, but I used dried cilantro. This means you use less because dried herbs are more pungent than fresh herbs! I also used a half an onion and a full lime. 

 

I love eating the avocado chicken salad with some tasty crackers, but I also love it in a wrap. Today I heated a Fiber One 80 calorie honey wheat wrap in a pan with some sliced cheddar cheese. When the cheese was melty I took the wrap out of the pan, loaded it up with avocado chicken salad, and topped it with spinach! It is a hearty wrap and so good! 

INGREDIENTS

2 or 3 boneless, skinless chicken breasts
1 ripe avocado
1/4 onion (I use a half of onion)
Juice of 1/2 a lime (I use the whole lime)
2 tablespoons of fresh cilantro (1 tablespoon of dried cilantro)
Sea salt and pepper to taste

DIRECTIONS

Cook chicken breast until done, let cool, shred. Mix all of the ingredients together. 

Thank you bakersblessings.blogspot.com! Your recipe is wonderful!

If you are in need of a fast fix this recipe also works with the frozen Tyson or Perdue (precooked) grilled chicken that is diced or in strips. You would have to cut the strips, but totally worth it if you’re in a pinch!

 

 

White Chicken Chili Night

I had a friend once make some pretty scrumptious chicken chili in her crock pot while I was student teaching at her school. I never got the recipe, but always really wanted to make a white chili. Just the other day I decided it was the night! But, I didn’t have a crock pot. Total bummer, but I went to my good friend Pinterest and found one that looked pretty good. Of course it was completely different than my friends. However, it was pretty tasty!

So, without further ado, the recipe I found is right here! The recipe is from http://www.cookingclassy.com! I love their picture for their chili! I wish mine turned out half as pretty! The only thing I did differently was add in jalapenos instead of green chilies, omit the coriander (because I didn’t have any), and I didn’t have Monterrey Jack cheese. Instead of using a different cheese I made cheddar cheese crackers! I also found these in pinterest and the recipe can be found here. The recipe is from nobunplease.com! They are super easy to make and so delicious!

White Chicken Chili

INGREDIENTS

1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth
1 (4 oz) can diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper, to taste
1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese)
1 1/4 cup fresh corn (frozen works too)
2 (15 oz) cans cannellini beans, drained and rinsed
1 Tbsp fresh lime juice
chopped fresh cilantro, for serving
shredded Monterrey Jack cheese, for serving
tortilla chips, for serving (optional)

DIRECTIONS

Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.

Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won’t be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.

Thanks, Cooking Classy!

Cheddar Cheese Cracker Recipe

INGREDIENTS

4 tablespoons of shredded cheddar cheese
I also used a little bit of ground black pepper for some zing

DIRECTIONS

Preheat oven to 375

On a cookie sheet lined with parchment paper, drop a tablespoon of shredded cheddar cheese into four separate piles. Make sure they have at least 2 inches space between them.

Bake in oven for roughly 10-15 minutes. You want to to look for a golden brown color around the edges.

Pull out of oven and let cool for 10-15 minutes.

Thank you, nobunplease.com!