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


YIELD
4 to 5 wraps

TIME
Active Prep: 15 min

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

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NOTES

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



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.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Nut-Free



ITEMS IN THIS RECIPE

36
3 lbs  
$6.65
11
12 floz Glass Bottle  
$8.95

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