With three pets dinnertime can be quite an event. The cats become living slinkies, wrapping themselves around our legs, pleading “meeeeeooooowwwww” at the top of their little kitty lungs and pawing at the pantry door. Gracie has better manners, but not by much. She sits in her bed crying and covering her face with her paws if dinnertime is delayed by so much as thirty minutes. We make a point of feeding our pets well. We’re known to pamper them.
Simple, healthy food is a priority for the humans in our family as well. These simple wraps are easy to make and packed with tasty protein and veggies. I love the combination of sweet squash, creamy avocado, and spicy chile sauce. This is a great way to use up leftovers or put together quick lunches for the week. Feel free to swap out the greens with anything from spring mix to swiss chard. The squash can also be traded for sweet potatoes or carrots. Substituting tofu, beef, or pork is another way to add variety to this basic meal idea.
Spicy Chicken Avocado Wraps
Serves twoIngredients
- 2 cups diced butternut squash
- 6 ounces cooked chicken breast, sliced
- 1/2 cup brown rice, cooked
- 1/2 cup baby kale (or baby spinach)
- 1 avocado, sliced
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha
- 2 teaspoons furikake or toasted sesame seeds (optional)
- 1 tablespoon cooking oil (I used coconut)
- 2 burrito-sized whole wheat wraps
- salt and pepper, to taste
Directions
- Preheat the oven to 400 F. Toss the squash with the cooking oil, then sprinkle on a little salt and pepper. Spread the squash over a baking sheet lined with parchment. Roast for 30 minutes.
- Lay out two tortillas. Divide the fillings between each burrito, placing everything in a small pile in the center. Fold the sides of each burrito in, then roll it shut from bottom up. Slice in half.