Cooking My Way: Mediterranean Chicken Wraps and Grilled Avocado with Tomato Salsa

I apologize for missing "Recipe Wednesday" for the past two weeks. As you know from previous posts, Ryan had surgery and we had family in town so that is my excuse! :)

I'm going to do two separate posts to make up for it. Here goes the first one...

Mediterranean Chicken Wraps (recipe courtesy of Hannah Hendrix)

4 tbs evoo

4 tbs lime juice

1 tsp garlic powder

1 tsp onion powder

basil to taste
oregano to taste

3-4 chicken breast

Whisk above ingredients (except chicken :)) together. Place chicken breast in a large zip lock bag or shallow baking dish. Pour mixture over chicken and place in refrigerator. Marinate for 30 minutes.

Low carb, whole wheat wraps
Spinach or Romaine mix
Spinach and artichoke hummus

Grill chicken and slice into bite size pieces. Spread hummus over wrap. Place chicken on wrap and top with spinach or lettuce. Wrap it up and enjoy!

*I used three chicken breast when I made this and it made a total of 6-7 wraps. It all depends on how much chicken you put in your wrap.

Grilled Avocado with Tomato Salsa (recipe courtesy of Fitness Magazine)

2 Avocados

1 large tomato, cored and cut into 1/2 inch cubes

1 tbs chopped fresh cilantro

2 tsp finely copped and seeded jalapeno

1 tsp lime juice

1 tbs finely chopped scallion

1 tsp evoo plus additional for grilling

1/8 tsp salt plus additional to taste

Halve avocado lengthwise; pit and peel. Slice a thin layer from rounded bottom of each half so that it sits flat.

In a small bowl, combine tomato, cilantro, scallion, jalapeno, lime juice, evoo, and salt. Add additional salt to taste if necessary.

Heat the grill to high. Brush avocado halves lightly with oil; grill one minute on each side until lightly charred.

Place avocado halves on a platter and spoon tomato salsa into wells. Serve immediately.

*Our avocados were a little too ripe so we didn't get the great grill marks that we wanted. However, they tasted amazing and since Abigail didn't want one, we had two left over which made phenomenal guacamole! Plus, there was plenty of the salsa left and we ate it on tortilla chips and I mixed some in with our scrambled eggs one day. YUM!

Peace, Love, and Healthy Living,

Jessica