Chicken, Avocado Spread, Spinach Wraps

February 22, 2017
Alice
Sandwiches and Wraps

Chicken, Avocado Spread, Spinach Wraps

Recipe By: Alice Morrow

CHICKEN, AVOCADO SPREAD, SPINACH WRAPS AVOCADO SALSA SPREAD/DIP

Ingredients

3-4 ripe avocados
4 limes
½ red onion, finely chopped
4-6 oz. fresh pico de gallo
4 oz. feta cheese
1 -8 oz. soft cream cheese
Olive oil
Salt, Black Pepper, Garlic Powder
Tabasco to taste
Wraps:
Tortilla Wraps (I used Whole-Wheat, Sun-Dried Tomato, Spinach Wraps)
Grilled Chicken Breasts, cut into strips
Baby spinach, coarsely chopped
Monterey Jack Cheese or Mexican blend or your favorite, shredded

Instructions

Peel and cut avocados into dice size pieces.
Squeeze lime juice over avocados
Blend together cream cheese, feta, onion, pico de gallo together.
Add to avocados. Mix well.
Add about 2 T. olive oil and add seasoning to your taste.
Chill until ready to serve as a dip or spread for cornbread pancakes.
Wraps:
Make the avocado/salsa spread. Refrigerate until needed.
Take the wrap and spread the avocado dip over it.
In a bowl, combine the chicken, spinach and cheese. The amount will depend on how many wraps you are making.
Take the chicken combination and place on top of the avocado spread.
Roll the wrap tightly. Some of the filling will come out but that is okay.
Place seam side down in baking dish that is sprayed with PAM.
Cover with foil and heat in 350 oven for 12-15 minutes or until hot.
Serve with fresh salsa on the side.

Notes

*****This will keep for about a week if you really cover avocados with lime juice. This keeps them from turning brown. Excellent dip with chips.

Wraps: ******Whenever I make the avocado dip for an appetizer and have some leftover I make these wraps. You can vary the filling ingredients.

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