Chicken Cilantro Wraps

My bestest best friend, Loring, and I became addicted to these back in the summer of '04! (We met during the seven years I spent in Kalispell, MT. We had six sweet years together. My family and I moved back home to Seattle in 2007 and she and hers moved to Kampala, Uganda and then eventually settled just outside of Raleigh, NC.) I can't remember where we got the recipe from originally, but we had just opened a children's clothing store (Jack & Jill's) and were obsessed with this quick, yummy dinner for our combined brood of 5 (under the age of 6!).

Fresh, light and spicy! I serve these with homemade corn salsa and a side of black beans - perfect! Hot tip - the sauce also goes well with fish tacos too; sub corn salsa for mango salsa.

(Note: you can make this less spicy by seeding the jalapeños.)

(Photo credit: awickedwhisk.com)

ingredients

• 1 lb. grilled chicken - shredded or chopped

• small flour or corn tortillas (we like them warm)

Sauce:

• 3 tbsp. mayo (light mayo works too)

• 3 tbsp. sour cream (light works too)

• 2 tsp. lime zest

• 2 tbsp. lime juice

• 1 seeded, minced jalepeno

• 1 tsp. garlic

• 1 tsp. cumin

• 1/2 tsp. salt

• 1/2 pepper

• 1/4 c. minced red onion

• 1/3 chopped cilantro

• Avocado, cabbage, radish, extra jalapeños, shredded jack cheese (optional)

directions

Mix sauce. Add jalepeno, lime zest, red onion, and cilantro and mix well. Add chicken and stir.

Put chicken mixture into warmed tortillas and add a scoop or two of corn salsa.

Garnish with Avocado, cabbage, radish, extra jalapeños, or shredded jack cheese.

yield

4 servings

BONUS RECIPE: ROASTED CORN SALSA

INGREDIENTS:

• 4 ears fresh corn, cut from Cob (or you can use frozen)

• 2 Tbsp olive oil

• 5 ripe tomatoes, (seeded is best) and finely chopped (not too fine)

• 1/4 cup red or white onion, finely chopped

• 1 jalapeño pepper, finely chopped (remove seeds for a mild salsa)

• 1 clove garlic, smashed and then finely minced

• 1/2 cup cilantro leaves, chopped

• 3 Tbsp fresh lime juice, plus

• Salt & freshly ground pepper to taste

DIRECTIONS:

• Place corn & olive oil in a medium-hot skillet stirring often, until about half the kernels are brown, 10-15 minutes. Remove corn from heat and let cool.

• Combine corn, tomatoes, onion, jalapeño, garlic, and cilantro in a medium bowl.

• Season to taste with lime juice, salt, and pepper.