southwestern chicken wraps

I’m up to lucky issue #7 in my Everyday Food Challenge. And this just happens to be the wonderful Thanksgiving edition of the magazine. Think that might create a problem in picking a dish to make in the middle of a 90 degree summer in northeast Ohio? Think again. The Southwestern Chicken Wraps recipe screams summer. First, there’s no stove time, if you use a rotisserie chicken from the grocery store. Second it’s got tomatoes, avocado and a jalapeno-sour cream-lime dressing. It’s summer on a freakin’ plate. Be sure to check back next week as cook from issue #8, the Christmas edition.


3 Comments Add yours

  1. I just found your blog via ohamanda–love your Everyday Food Challenge! I love the magazine and have rarely been disappointed with a recipe. These wraps look awesome. Are pickled jalapenos spicy? I’ve honestly never heard of them before.

    1. michael says:

      Hi Jen. Thanks for checking out my blog. As for the pickled jalapenos. I’d never had them before and shared your worry that they might be too spicy. After chopping them very finely and adding them to the sour cream and lime juice they just added a little extra zip that made the dressing pretty great.

  2. Jessica says:

    This looks great. I should really think of wraps more often for quick and easy dinners.

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