So I’m very excited that Angel’s family is coming in town. We just had the best time with my sister and now we get his sister and family too! Busy month for visiting! We may even get his mother too, so we’ll have a full house. I must say, we are blessed to have such amazing families.
But moving on to the food! This recipe for today…Let me start by saying that this is not one of my best photos. I try to make them look tasty, but I was a little lazy that day I guess. I’ll make it again and take a much more beautiful image for you all, promise! The chicken is tender and the seasoning makes these wraps irresistible! Great recipe for guests, as you can make a lot very easily.
Paleo Southwestern Chicken Wraps
3 Chicken Breasts (free range please!)
2 Tbsp Adobo Seasoning
1/8 tsp ground Chipotle Pepper
2 Green Onions
1 small Red Pepper
½ cup Spinach (fresh), steamed, drained and cut
2 Tbsp chopped canned Jalepenos (or 1 Tbsp fresh)
¼ cup Parley (fresh)
¼ tsp Cumin
¼ tsp Coriander
1/8 tsp Cayenne
1/8 tsp Chili Powder
1 Garlic clove
1 Tbsp Olive Oil
Sea Salt and Pepper (to taste)
1 Tomato (I prefer Roma, Angel prefers Vine)
½ Onion (I prefer red)
Lettuce leaves (we both like Romaine)
Preheat the oven to 350 degrees.
Rub the chicken down with olive oil, adobo seasoning, chipotle pepper, sea salt, pepper, cumin, coriander, chili pepper, and cayenne pepper. I like to combine the spices, then rub the chicken down. Then bake on a greased grill pan (or baking sheet with a lip) for 20 minutes or until no longer pink in the middle.
While the chicken is cooking, saute the red pepper and the garlic until fragrant.
Heat for a minute, then add everything else. You can leave the parsley and green onion out and garnish at the end if you like these super fresh.
Take one of your lettuce leaves and line it with Avocado Dressing or Spicy Chipotle Sauce! Then put down your chicken mixture. Garnish with chopped tomatoes and onions (and parsley and green onion if you wanted to wait).