Taco Chicken Salad Wrap

We love Mexican food in our house. But having the same old tacos every week gets old. This recipe is a summer twist to the traditional chicken taco. One common cooking practice I have is baking a family pack of Gerber chicken breasts from the Fresh & Natural’s meat department to utilize for different meals throughout the week. Another trick for savings money and time is buying bulk beans. I cook a large quantity up all at once and separate in 1 cup portions for the freezer. It makes meal planning a whole lot easier and sometimes more creative. I wanted to kick-off the salad season off in an unique direction with a creamy based chicken salad that could be served up late August when everyone is burnt out from the traditional picnic choices. Romaine lettuce is my choice of taco wrap but try it out on bread, over spinach, on a gluten-free wrap or with tortilla chips. I topped it with pico de gallo (I had some in the fridge), but it really doesn’t need it. For an extra burst of flavor, top with sheep cheese. The best thing about this salad it the simplicity, even my 1-year-old enjoys it. It is perfect for busy families.

Author: Fresh and Natural Foods

Servings: 16 | Prep Time: 5 | Cook Time: 25 | Ready in: 30

Ingredients

• 4 Gerber chicken breasts, diced
• 1 organic red pepper, diced
• 1 cup Woodstock organic frozen corn
• 1 cup kidney beans
• 1/2 cup organic salsa (I used a fire roasted)
• 1/2 cup Veganaise soy-free
• Organic romaine lettuce or GF wrap or Toritlla Chips
• Sea salt
• Onion Powder
• Garlic Salt

Instructions

Season chicken with a dusting of sea salt, onion powder and garlic salt. Bake chicken breasts at 350º F for 30 minutes or until internal temp reaches 165º F. Place in freezer to cool for 10 minutes to seal juices.

In a medium sized bowl, mix together corn, salsa, Veganaise, red pepper, kidney beans and diced chicken. Serve with desired shell.