Chicken Avocado Rollups

Need a quick dinner on the go? Not sure what to make for lunch?

Check out these tasty ingredients & pocket this one for later!

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We typically bake or grill an entire package of chicken at the beginning of the week so it’s there at our disposal when we need it. Usually a third of it is seasoned with salt & pepper, another third of it with Mrs. Dash Italian Blend, and the last third with whatever spices my husband feels like blended together….he’s big on his spices.

If I know I’ll be making this dish at some point during the week, I shred two of the chicken breasts with a fork while it’s still hot. The plain old salt & pepper chicken comes in handy for this recipe!

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To reheat the chicken, simply heat 1/2 tbsp of olive oil a frying pan over medium-low heat. Add the shredded chicken and cook (covered) for 3-4 minutes. Drizzle mustard (dijon OR regular) on top of chicken then cover for a few more minutes. If chicken appears to be drying up, add a little bit of chicken broth or water to the pan.

While the chicken is heating, chop the cilantro!

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Once the chicken is done, mix chicken, avocado, cilantro, & cheese (feel free to slip in a little spinach, too!).

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Spread a small amount of plain greek yogurt on each tortilla, and evenly disperse the mix on each tortilla. Roll the tortilla. It works best if you tuck the sides up first, then roll the rest. I always add a tiny bit of yogurt to “glue” the last flap.

Heat 1/2 tablespoon oil on flat griddle, then cook until golden brown (usually no more than 1 1/2 minutes on each side). It works best to cook the side with the “flap” down first in order to ensure it stays closed.

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Serve warm (or save for lunch tomorrow!).

Full Recipe: makes 4 servings (or 1 serving for a really hungry husband)

Ingredients:
4 spinach tortillas
2 chicken breasts
1 tbsp mustard (or dijon mustard)
1 avocado
1/4c chopped cilantro
1c shredded mozzarella
1c spinach (optional)
1 tbsp olive oil
~5 tbsp plain greek yogurt

Directions:
1. Heat 1/2 tbsp olive oil in frying pan over medium-low heat, add cooked chicken and cover for 3-4 minutes. Drizzle mustard on top of chicken and stir, cover for another 3-4 minutes. (Add small amount chicken broth or water if chicken seem to be drying out).
2. Mix chicken, avocado, cilantro, cheese, & spinach (optional) in dish.
3. Spread ~1 tbsp plain greek yogurt on the center of each tortilla. Evenly disperse the mix on each tortilla. Roll tortilla; tuck sides in first then roll twice.
4. Heat 1/2 tbsp olive oil on medium on flat griddle. Add rollups and cook until golden brown; flip rollup to brown other side. This is usually no more than 1 1/2 minutes on each side.
5. Serve warm & enjoy!

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Cauliflower Faux Mashed Potatoes

My mom makes uh-mazing mashed potatoes! Seriously. They’re the best ever. I commented on how much I like them this past Thanksgiving, and she told me I wouldn’t want to know what’s in them…

Errrr! Back up a second. I’m all about cheat meals and celebrating holidays, but on a day-to-day basis, I really don’t need the extra starch and calories…especially in the evening (when I’m most likely to eat mashed potatoes).

Therefore, I give you…Cauliflower Faux Mashed Potatoes!

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Do they taste like mom’s? Well. Not exactly. But I do love the texture & enjoy the taste in general! Just know they’re not quite the same.

I’ve made these a few different times now; here is the best outcome.

Start by chopping a head of cauliflower. Never done this before?! Me either. Apparently (according to youtube) it’s best to start from the back/bottom by slicing off the bigger chunks then working your way to the smaller ones. I chose to use two different sized knives to accomplish this task.

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Next, chop the cauliflower into small pieces. And place in tupperwear. This is one thing I did differently this time and enjoyed: I added olive oil, a little bit of pepper, and a little bit of garlic then shook to flavor cauliflower. Feel free to use any seasonings you’d like….I’m not much of a seasoning guru (unlike my better half).

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Toss seasoned cauliflower into steamer basket and steam for 12 minutes once water is boiling.

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Once steamed, throw cauliflower into blender with veggie or chicken stock and minced garlic. I personally don’t mind the garlic from a jar; it definitely adds moisture to the mix. Feel free to go the real route if you’d like.

The blending isn’t as simple as making a quick smoothie. It’s important to stop periodically to let the steam out of the top as well as use a spoon to push cauliflower off the walls and into blender. Blend to your desired consistency.

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The cauliflower does cool after all the blending and typically needs to be reheated. Feel free to heat in the microwave or stovetop. Sprinkle with chives for presentation.

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Enjoy!

Full Recipe: Makes two servings
1 head of cauliflower
1 tsp olive oil
dash of pepper & garlic powder (or seasoning of your choice)
3 tablespoons of veggie/chicken stock (add as needed to create perfect texture)
1 tbs minced garlic
chives

Chop cauliflower. Shake chopped cauliflower with olive oil and spices in closed tupperwear container. Steam cauliflower for 12 minutes.
Blender cauliflower, veggie/chicken stock, and garlic. Periodically stop blender to let out steam and push cauliflower from walls back down into blender.
Reheat cauliflower. Add chives for presentation.