Low Carb. Low Cal.
Chicken Breasts, boiled in Chicken Broth, cut up*
1 RIPE Avocado, mashed
1/3c Mexicana Crema
1/4c Sour Cream
1-2T Mayo (I believe I did 1)
1/2tsp White Vinegar
1tsp Lemon Juice
1.5tsp Dried Mint
1/2 tsp Garlic Powder
1T+2tsp Grated Parmesan Cheese (Store shelf kind)
1/4 tsp Dried Oregano
3/4 tsp Dried Dill
1/8 tsp Mustard Powder
1tsp Dried Chives
1/8-1/4tsp Sea Salt
Wrap/Shell of Choice: Soft Shell, Hard Shell, Flat Bread, Cabbage Leaves
Toppings: Red Onions, Fresh Roma Tomatoes, Salsa (Optional), Shredded Cheese (I used Moz.)
Premake Sauce, at least 1hour prior, place in fridge til use. Boil Chicken in Broth. Allow to sit few minutes. Cut up. Add chicken to sauce, til desired consistency. If sauce is cold, once added to chicken, I microwave. Add to shell of choice (We used softshell). Add toppings.
Optional: If using soft shells, you can Butter Flavor Cooking Spray a skillet and brown on all sides. Sprinkle a little Garlic Powder over. Serve.
*Notes: You can use pork, as well.
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