Chicken Guacamole Wrap

This chicken guacamole wrap sandwich is a cool and refreshing treat that’s low in calories. It’s also a great way to use leftover chicken and guacamole!

Chicken Guacamole Wrap
Chicken Guacamole Wrap

Chicken Guacamole Wrap

 

1-2 boneless skinless chicken breast (¾ lb total)

4 cups water (or enough to cover)

1 sprig fresh rosemary (½ tsp dried)

½ tsp salt

½ black pepper

1 bay leaf

1 clove garlic, minced (1 tsp)

2 slices fresh onion

1 tbsp lemon juice

Easy Guacamole Dip

1 large fresh tomato, sliced

1 cup baby spinach

4 large whole wheat wraps

 

Place chicken breast(s) in a saucepan and cover with water.  Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.

Cover the saucepan with a lid and put it on the stovetop over medium heat.  Bring to a simmer and lower heat to medium-low.  Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).

Remove chicken from water and allow it to cool.*  Cut it into thin slices.

Lay out a wrap on a flat surface.  Line ¼ of chicken slices across the wrap, slightly off circle to allow room for rolling.  Top with ¼ cup guacamole, several tomato slices and ¼ cup baby spinach leaves.

Roll the wrap to form the sandwich (see hack below) and serve immediately.  Store any leftovers in the fridge and assemble wraps as needed.

*At this point, the chicken can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.

4 servings, 380 calories per serving

Hack:  Wondering how to roll a wrap sandwich so it doesn’t fall apart?  Check out these easy instructions!

Hack:  You can use leftover chicken in this recipe!

Hack:  Although I have listed particular spices in this recipe, you may adjust this according to your individual taste.

Hack:  Ever wonder how to tell if an avocado is ripe?  How long it will be good after you buy it?  Check out these tips to find out!

Hack: Check out the salad bar for small amounts of this ingredient list

Hack: Place waxed paper or parchment paper between wraps, seal in a freezer bag and store in the freezer for up to 2 months.

 

Easy Guacamole Dip in Cucumber Boats

Easy guacamole dip in cucumber boats is a low-carb snack that’s rich in nutrition and healthy fats…oh, and it tastes great!

Easy Guacamole Dip in Cucumber Boats

Easy Guacamole Dip in Cucumber Boats

Course Snack
Servings 2
Calories 175 kcal

Ingredients
  

  • 1 ripe avocado, peeled, pitted and mashed
  • ¾ tsp lime juice
  • 1 tbsp minced onion
  • 1 tsp freshly chopped cilantro or ⅓ tsp dried cilantro
  • ½ tsp minced garlic
  • 1 cucumber, peeled, split lengthwise with seed removed
  • Salt and pepper to taste

Instructions
 

  • Mix avocado, lime juice, onion, cilantro and garlic in a small bowl and set aside.
  • Sprinkle salt and pepper on cucumber and fill “boat” with guacamole.
  • Serve immediately.
  • Hack: Place any leftover guacamole in a sealable bag. Roll to press out as much air as possible and seal tightly. Store in refrigerator for up to two days.
  • Hack: Fresh herbs can easily be frozen. Lay flat in a single layer and freeze. Transfer to a freezer-safe container and seal tightly. Store in the freezer for up to 12 months. Alternately, herbs can be chopped and placed in ice cubes trays. Cover in oil and freeze for future use.
Keyword appetizer, avocado, buffet food, cucumber, cucumber boats, dip, homemade quacamole, hors d'oeuvres, Mexican, picnic food, quacamole

Ever wonder how to tell if an avocado is ripe?  How long it will be good after you buy it?  Check out these tips to find out!

Suggestion: Serve this with or mix it with Simple Pico de Gallo (Easy Fresh Salsa) for an extra special treat!

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