Avocado Chicken Sandwiches
1 medium avocado, mashedJuice squeezed from ½ lime1 cup of fresh baby spinach2 cups chicken breast, roasted or grilled, sliced1 mango, peeled, pitted, and sliced4 whole grain rolls, 2 oz each, cut in half
In small bowl, combine avocado and fresh lime juice. Mix well.
Toast the rolls until lightly browned
Spread both halves of the rolls with avocado/lime mixture.
Add spinach leaves to bottom half of roll
Place chicken pieces on top of spinach
Add a layer of mango on top of the chicken
Add top half of rolls
Repeat with other rolls
Mediterranean Wrapped Salad
1/2 cup green olive tapenadeJuice squeezed from one lemon4 oz salad greens½ cup chickpeas from a can, rinsed, drained½ cup roasted red peppers from a jar, drained, patted dry¼ cup red onion, sliced thin½ cup cucumber cut in half, sliced thin2oz goat cheese, crumbled4 whole wheat tortillas
In large bowl, combine olive tapenade and fresh lemon juice. Mash together with afork.
Add salad greens, roasted peppers, onion, and cucumber to bowl.
Add goat cheese and toss gently until well combined
Place tortillas in oven or microwave and warm according to package directions
Remove from heat and place on flat work surface
Scoop mixture onto middle of tortilla
Roll up into a wrap and cut in half
Insert a wooden toothpick into each half to hold in place
Repeat with remaining tortillas