Barbeque Chicken Wrap with Cumin Crusted Chicken, Artichokes and Avocado Salad

Chicken is combined with artichoke hearts, pepper-jack cheese, salad greens, lime juice, celery salt, tomatoes, avocado and cilantro.

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Ingredients:

• 2 chicken breasts
• 2 oz red onion, sliced
• 2 tsp cumin seeds
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 2 1/2 Tbsp olive oil
• 1/2 cup BBQ sauce
• 2 Tbsp chopped canned artichokes
• 1/4 cup jalapeno pepper-jack cheese
• 1 cup mixed salad greens
• 2 tsp lime juice
• Pinch of celery salt
• 1 tomato, chopped
• 1/4 cup avocado, chopped
• 2 Tbsp cilantro, chopped
• 2 9? flour tortillas
• 4 non-fat sour cream
• 2 Tbsp ranch dressing

Method

Preheat a gas grill to HIGH heat. Rub the chicken breasts and onions with the cumin seeds, sea salt, pepper and olive oil. Cook chicken for 8 minutes, turning and basting with the barbeque sauce. Add the onions to the grill and continue cooking onions and chicken for 4-5 more minutes until onions are caramelized and chicken is firm and juices run clear. Let chicken rest for 3 minutes then slice very thinly; set chicken and onions aside. While chicken rests, chop the artichoke hearts and shred the Jalapeno jack cheese. Toss them together in a bowl with the salad greens, lime juice, celery salt, tomatoes, avocado, and cilantro. Combine well. Heat each 9" tortilla on the grill for 1-2 minutes, turning often until very hot. Place tortillas in front of you and spread the nonfat sour cream over the surface. Divide the salad mixture between each tortilla along with the chicken and onions. Drizzle with the Ranch dressing. Fold the ends of the tortilla toward the middle, then roll up each wrap tightly. Cut on an angle and serve with soup or corn chips.

Notes:

Number of servings: 2 servings

Submitted By: Michael C.
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