A super quick lunch that can be made with plenty of veggies and leftover chicken.



Ingredients

  • For avocado salsa:

  • 1 avocado, diced
  • 1 large tomato, diced
  • 1 jalapeno, diced*
  • 1 bunch scallions, white and light green parts sliced
  • 1/4 cup frozen corn
  • 2 Tbsp. lime juice
  • Kosher Salt, to taste
  • For wraps:

  • 2 cups shredded or chopped cooked chicken
  • 3/4 cup Sweet Jerk Barbecue Sauce**
  • 4 to 5 large tortilla wraps
  • 1 head butter lettuce

Notes

*If you want a mild salsa, remove the seeds and veins of the jalapeno before dicing.

**Sweet Jerk is a limited-time offer for June and July of 2018. Pick some up at your local store or order online (while you can)!

Directions

For avocado salsa: gently mix all ingredients together and season with salt to taste.

For wraps: mix chicken with barbecue sauce to fully coat. Lay out a tortilla and place 2 to 3 leaves of lettuce across the center. Spoon about 1/4 cup barbecue chicken and 2 to 3 Tbsp. salsa across the lettuce and roll up the wrap. Repeat with the remaining barbecue chicken. Serve any extra salsa on the side for dipping or with tortilla chips.

Yields

4 to 5 wraps

Thanks To

Savory Spice Test Kitchen

Nutrition

Dairy-Free
Nut-Free

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