for this recipe I took the base ingredients off of a recipe and made it my own, and it turned out PERFECT!!!
The recipe is also good used as a dip with tortilla chips.
Makes 4 servings
INGREDIENTS
For The Dressing
4 tbsp Sour cream
3 tbsp Lime juice
1 tsp chili powder
2 generous pinches of ground cumin
Mix the dressing ingredients together in a small bowl. Test the taste and adjust if necessary.
For The Salad
1 tbsp olive oil
30 minute marinade (keep in on the spicy citrus side)
2 Boneless skinless chicken breast, cooked and diced or shredded
1 ear of corn, browned under broiler or on grill, kernels removed
3/4 cup diced cherry tomatoes
1/2 avocado, diced
1 large scallion, thinly sliced
1/4 cup fresh cilantro, chopped
1/2 jalepeno, diced
4 Tortillas
1. Place corn on baking sheet and drizzle with olive oil salt and pepper. Broil for 15-20 mintues turning every 5 mintues. Remove and remove kernels.
2. In a medium mixing bowl combine the salad ingredients with the dressing, season to taste with salt and pepper.
3. Warm tortillas in microwave, or wrap in foil and warm in oven.
4. Place mixture down the center of the tortilla, wrap and enjoy.
* I added rice to mine, but it did not add much flavor to the recipe so I would not recommend it. Any flavored rice would take away from the taste of the chicken salad.
* You can also add a little bit of cooked, diced bacon to the mixture.
Tex-Mex Chicken Salad Wrap
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