Choose your favorite chicken recipe:
Chicken Fajita Wraps
- 1tablespoon olive oil
- 1 package Flatout Flatbread(I use Multi-grain with Flax)
- 1 1/2cups cooked rice
- 115 oz. can black beans, rinsed and drained
- 1 1/2cups sharp cheddar cheese
- sour cream
Creamy Avocado Dip
- 1 medium avocado
- 1/2cup sour cream
- 2tablespoons mayonnaise
- 3tablespoons milk
- 1-2tablespoons lime juice
- 1/2teaspoon salt
- 1/4teaspoon garlic powder
Fajita Chicken and Vegetables: Cook Chicken, onion and bell peppers according to Recipe Directions.
While chicken is marinating or slow cooking, make the Avocado Crema. Add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.
For each of the wraps, layer approximate 1/4 cup rice, 3 tablespoons black beans, 1/3 cup Fajita Chicken and Vegetables, thin layer of sour cream (or dollops are easier), and 3 tablespoons cheese. Feel free to play with the ratios per personal preference. Tightly roll up Chicken Fajita Wraps.
Heat 1 tablespoon olive oil over medium high heat in a large nonstick skillet. Add 3 wraps, seam side down and sear on all sides and cook until golden, rotating as the sides brown. Repeat with remaining wraps. Serve with Avocado Crema.