So Good, You Would Never Suspect They Were Healthy!

Nobody likes to waste good food. You spent your hard-earned money buying it. You spent your valuable time cooking it. Throwing away your leftovers almost seems sinful, doesn’t it?

Now that you have a recipe for using up these leftovers, let your imagination run free and adapt this recipe to suit your own tastes. Add more crunch with finely diced celery or chopped pieces of your favorite type of nuts.

You can even freeze this recipe! Just wrap the complete roll-up in cling wrap and toss it in the freezer. When you are ready to eat it, slice it in half or into rounds.

INGREDIENTS

2 cups cooked, shredded chicken

1 ripe avocado, mashed

2-4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems too dry)

1½-2 tablespoons lime juice

2 tablespoons finely diced red onion

2 green onion-sliced

Freshly ground black pepper, to taste

¼ teaspoon salt (or more to taste)

½ teaspoon garlic powder

1½ tablespoons fresh cilantro or parsley- chopped

½ cup shredded Cheddar cheese

5-6 Tortillas (8- or 10-inch diameter)

INSTRUCTIONS

In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.

Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.

Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.

NOTE: I had enough filling for 5 tortillas (10-inch diameter). You can use 6 (8-inch) tortillas.