I have been trying to cut out white sugar and white flour from my diet to drop some weight for the summer, but it’s been difficult.
Not so much that I have been craving these things, but because it seems like they are in everything!
So far, I’ve had to settle for drastically cutting back. This recipe, for example, features low-carb whole wheat tortillas, but they still contain some flour and a little sugar as well. Even the products that are suupposed to be better for you have sugar and flour!
This is a great use for leftover chicken. When I make chicken, I usually roast or grilll a whole chicken for just the two of us, so there is typically at least half of a chicken leftover. The next day, I separate the chicken from all the bones and skin, then pull the chicken into strips. Then I can either make it into a salad or toss it with some barbeque sauce and use it as a delicious pizza topping.
Avocados are one of our favorite foods, but because the weather has been so warm here in Chicago, we’ve had guacamole a lot already this year (OK, let’s face it, we never stop eating guacamole, even in the dead of winter).
So this time I went with a spicy avocado sauce that was super simple to make and was a delicious dressing for this wrap. The Sriracha sauce is very spicy, which was a refreshing compliment to the mellowness of the avocado and sour cream. But if you don’t like heat, you can reduce the amount or leave it out altogether.
This makes a delicious warm weather lunch or light dinner. I served it with plantain slices that I pan fried then simply seasoned with a little salt and pepper to give the dish a Carribean feel. The plantains were very good when they first came out of the pan, but they became soggy fast. Next time, I think I will either slice them thinner or grill them.
Low Carb Chicken Roll-Ups with Spicy Avocado Sauce
4 Low-Carb Whole Wheat Tortillas
1/2 lb chicken, pulled into thin strips
1/2 green bell pepper, ribs and skins removed, julienned
1/2 yellow bell pepper, ribs and skins removed, julienned
1/4 cup cabbage, sliced thin
2 green onions, sliced on the bias
4 to 5 leaves red leaf lettuce, chopped into thin strips
1/4 red onion, very thinly julienned
For the Spicy Avocado Sauce
2 avocados, mashed
1/2 cup fat free sour cream
1 TBS Sriracha Sauce
Fresh cracked black pepper
1. Basically, you are making a chicken salad. Put the chicken and all the vegetables in a mixing bowl and toss together.
2. Combine mashed avocados, sour cream and Sriracha sauce in a separate bowl and mix together with a fork or spatula. Season to taste with salt and pepper.
3. Combine chicken mixture with dressing and toss until evenly coated. Lay tortilla on a flat surface, spoon filling into center then carefully roll up into a tight wrap. Try to prevent the salad from coming out the ends. Seal with a toothpick placed in the center of the roll-up.
What kind of warm weather dishes are you looking forward to making in the summer months? Share your ideas in the comments section below. And thanks for looking at my blog!