*1-2 Cooked Large Chicken Breast, shredded or Rotisserie Chicken, cut into chunks
*1 Avocado, cut into chunks
*1 Package Broccoli Coleslaw
*3-4 strips precooked Bacon, heated as directed on package, cut into bite size pieces
*Shredded Colby Cheese, or favorite cheese
*Pink Himalayan Salt and Black Pepper, to taste
*Soft Tortillas, I like Probiotic Whole Grain Wraps or Ole Mexican Foods Wellness
Dressings options:
*Favorite Ranch Dressing, I like Wild Coyote Classic Ranch
*Favorite BBQ Sauce, I like Sweet Baby Rays
*Dijon Mustard or your favorite Mustard
Instructions:
Lay out Tortilla’s and begin to layer fillings to off center on the tortilla: 1/4 cup broccoli slaw, a few of chicken, avocado, bacon, cheese, dressing, salt and pepper to taste. Wrap and Repeat for each tortilla Chicken Veggie Wrap. Enjoy!
Note: I like to wrap the wraps in aluminum foil and refrigerate until ready to serve!
*1 can 15.5 ounces Chickpeas, drained, rinsed and dried with paper towels
*1-2 tablespoon Extra Light Olive Oil
*1/2 of the below spice mix recipe
Toss together on baking sheet the chickpeas, olive oil and spices. Roast 425*F. for 20-25 minutes or until desired crunchiness. Toss every 10 minutes of roasting time.
Spice Mix: Mix together in a bowl, then divide mix adding 1/2 to chickpeas and 1/2 sweet potatoes
Ingredients:
*1 teaspoon Garlic Powder
*2 teaspoon Onion Powder
*1/4 teaspoon Chipotle Chili Powder
*1/8 to 1/4 teaspoon Chili Powder
*1/4 teaspoon Paprika
*1/8 teaspoon Cumin
*1/8 teaspoon Cinnamon, Ceylon preferred
*Salt and fresh ground Black Pepper to taste
Instructions:
Mix together in a bowl, garlic powder, onion powder, chipotle powder, chili powder, paprika, cumin, cinnamon, salt and pepper. Then divide spice mix adding 1/2 to chickpeas and 1/2 sweet potatoes
Sweet Potatoes
On a foil lined 1/2 baking sheet
Ingredients:
*2 to 3 medium/small Sweet Potatoes, peeled and cubed
*2-3 tablespoons Extra Light Olive Oil
*1/2 of the spice mix recipe above.
Directions:
Toss together on baking sheet the sweet potatoes, olive oil and spices. Roast 425*F. for 20-25 minutes or until desired crunchiness.
Remaining Ingredients:
*Soft Tortilla, like Ole Mexican Foods Wellness! (12.5-ounce Spinach and Herbs, 8 count or favorite soft tortillas.)
*1 bag Broccoli Slaw or Cabbage Slaw. Note: I like to sauté in 2 tablespoons extra olive oil, 2 tablespoons dried onions and add the salt and pepper and red pepper flakes on medium heat for about 1 to 2 minutes, you still want the vegetables to be crunchy. Also, add 2 tablespoons Nutritional Yeast.
*1 can 15.5-ounce Black Beans, rinsed and drained, for extra protein, optional
*2 Avocados, Sliced
*Fat Free Cheese or your Favorite Cheese, optional
*Miracle Whip or Mustard or dressing of choice
*Salt and Pepper to taste
*Red Pepper flakes, optional to taste
*Foil wrappers, optional
Making Wraps:
Makes 8 to 12 wraps depending on how full you fill them.
Lay out tortillas and begin to layer (start with spreading on dressing or I added it last) chickpeas, sweet potatoes, broccoli or cabbage slaw, cheese, black beans and avocado slices, add dressing of choice. Repeat for each wrap. Serve warm or cold.
Note: I like to wrap them in foil keep them in the fridge in an airtight container. Eat leftovers within 3 days.
