30 Minute Recipes: Chimichurri Avocado Chicken Wrap (Vegan Option)
This is the start of a new series on quick, 30 minute meals. I wanted to have a larger repertoire of options for those days when you don’t have the time or energy to whip up a fancy meal, but want to avoid fast food. (Let’s be honest, that is most of the time anyway)
About 4-6 servings
Ingredients
About 10.5 oz of chicken strips/shreds (ie Gardein Chicken Strips)
2 cups of cilantro
1/3 cup of olive oil
1/2 tbs of red wine vinegar
1/2 tbs of red chili
1 tsp of salt
3 small cloves of garlic
1 lime, squeezed
4 cups of cabbage, large shreds
1 avocado, sliced
Flour tortillas (6-inch or larger)
6-inch tortillas yield about 6 wraps. If you chose larger tortillas, expect around 4 wraps.
Preparation
Prepare chicken according to package instructions.
Blend cilantro, olive oil, vinegar, red chili flakes, salt, garlic, and lime juice in a food processor.
Slice avocado and cabbage.
Mix most of the sauce and the cabbage in a medium bowl.
Heat tortillas over stove top or in the microwave for 15 seconds.
Layer avocado, cabbage, chicken strips, and an extra drizzle of sauce on tortilla. Roll wrap by tucking in sides of the tortilla over the contents of the wrap and then rolling the long-side of tortilla over contents and tucked sides.
Annalise