Southwestern Chicken Salad Wraps
As I was making the terrific Corn and Tomato Salad a couple of weeks ago I got to thinking about all the possible variations on the theme. A hint of Southwestern flavor was the first that came to mind. With a bag of those frozen chicken tenderloins in the freezer, turning it into chicken salad made it an easy meal. And it was a HUGE hit, with a race to claim the leftovers. We’ll be making it again this weekend for a light and easy supper.
- Chicken Breast Tenderloins, 2 lb bag, thawed
- Chicken Broth or Bouillon, 1 cup
- Frozen Corn, about a cup
- Grape Tomatoes, 1 cup, halved
- Green Onions, 1 bunch
- Cilantro, 1/3 cup, snipped
- Jalapeno or Serrano Peppers, 2
- Sour Cream, 1 cup
- Cumin, 1 teaspoon
- Oregano, 1
- Salt, 1 teaspoon or to taste
Dump the chicken into a large skillet or saute pan and add the bouillon. Bring it to a simmer, cover and cook until the chicken is done.
While the chicken is cooking and then cooling, thaw the corn, snip the cilantro, slice the green onions and pepper into thin slices, halve the tomatoes and slice the avocado into wedges.
Once the chicken is cooked through, let it cool and then dice/shred it.
Dump the chicken, corn, tomatoes, pepper and cilantro into a large bowl. Add the oregano, cumin and a little salt.
Add the sour cream and stir it all together. Adjust seasoning and the sour cream to taste.
Heat a stack of corn tortillas and serve it all up, with avocado on the side.
Stuff a big spoon full of chicken salad into a tortilla, add avocado and ENJOY!