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Sandwiches & wraps

Chicken Spinach Wraps with Tahini Avocado Spread
1 lb. skinless, boneless chicken breasts
3 to 3 1/2 cups low-sodium chicken broth
1 ripe avocado
2 Tbsp. tahini (sesame paste)
2 Tbsp. fresh lemon juice
2 cloves garlic, minced
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne
4 large whole-grain tortilla wraps
1 large carrot, shredded
2 cups baby spinach
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Chicken Spinach Wraps with Tahini Avocado Spread

Chicken Spinach Wraps with Tahini Avocado Spread

Chicken Spinach Wraps with Tahini Avocado Spread
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:15 minutes
1. Place chicken breasts in a pot large enough that they fit flat in one layer. Add broth, making sure to completely cover chicken by at least 1 inch. Over medium high heat, bring to a very slight simmer with just a few bubbles breaking the surface. Partially cover, and cook for 15 minutes, or until meat registers 160 degrees F. Adjust heat as needed during cooking to maintain a light simmer.
2. While chicken cooks, prepare spread. Place avocado, tahini, lemon juice, garlic, cumin, salt, pepper, and cayenne in a large bowl and blend with a fork. Mixture should be spreadable but still slightly chunky.
3. When chicken is cooked through, remove from broth, allowing excess liquid to drip off. Save any remaining broth for another use or discard. Slice chicken into strips about 1/4 inch thick.
4. Spread an equal amount of avocado mixture on the center of each tortilla and top with equal amounts of chicken slices, carrots, and spinach. Fold the bottom and top 2 inches of the wrap over the filling, then roll wraps tightly. Slice in half and serve.
Source: Hannaford fresh Magazine, January - February 2013