HAPPY MONDAY!! I know most people hate this day, but I think it's my favourite day of the week. I love planning and getting organized, and even though 99% of the time everything changes (thanks to those two little humans I have), I like feeling like I have my life *somewhat* together.
If you haven't planned out your meals for the week yet, ADD THIS ONE TO THE LIST!!! It is so, so good and perfect for Spring and Summer! Let me know if you try it out!
**Recipe adapted from HERE
- 8 corn tortillas
- 2 large boneless, skinless chicken breast, sliced
- 2 tsp chili powder
- 2 tsp fresh lime juice
- 4 tsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper
- dash cayenne pepper
INGREDIENTS (MANGO AVOCADO SALSA):
- 1 ripe mango, peeled, pitted, and diced
- 1 avocado, pitted, peeled, and diced
- 1 small red onion, diced
- 4 heaping Tbsp chopped fresh cilantro
- 2 Tbsp fresh lime juice
- salt, to taste
In a small bowl whisk together the chili powder, lime juice, olive oil, cumin, paprika, onion powder, garlic powder, salt and pepper and cayenne.
Add the chicken breasts to the marinade and allow to sit at room temperature for 10-15 minutes.
Heat a large non-stick skillet over medium-high heat. Once hot, add the chicken and brown on one side for 3-5 minutes.
Flip and cook on the other side for a few minutes more until cooked through. Remove to a plate and allow to rest while preparing the rest of the wrap.
Make the mango avocado salsa by combining all ingredients in a bowl. Set aside.
Lightly toast the corn tortillas on a skillet.
Slice the chicken breasts into thin strips and place on top of tortillas.
Top with a few spoonfuls of mango avocado salsa and serve immediately.