Avocado Wraps

It's been the hottest week I have seen in a while, and for two nights this week I was making soup. Call me crazy. By last night I was ready to make a meal that required little to no cooking, and wouldn't be hot when consumed.

For the past week and a half I have been craving avocado. I make a mean guacamole (thanks to C), but I was wanting something different. Original Joe's makes a turkey club wrap that inspired the wrap I made last night.

Rebekah's Avocado Chicken Wraps

1) I started out by taking a chicken breast and cutting it into bite sized cubes. I added just under a tbsp of extra virgin olive oil to a skillet, and heated it over med-high. Once the oil was hot, I added the chicken cubes to the skillet. When the chicken was starting to brown, I topped it with a Tex-Mex seasoning. When the chicken was cooked, I took it off the heat. The whole process took maybe 5 minutes.

2) I cut an avocado in half, removed the pit, and scooped the "meat" out of the shell. Then I sliced each half into thin slices, and immediately squeezed lime juice over top. From an actual lime. This was to prevent the avocado from browning, and also because I feel avocado and lime go hand in hand. I can't have avocado without it being covered in lime juice.

3) I took a Roma tomato, cut it in half and discarded the juice and seeds. Then I diced what remained.

4) I cut a red onion into thin slivers. In the picture the red onion is missing, because I forgot to put it in the wrap before eating. Idiot.

5) I used my microwave to cook 4 slices of bacon until crisp. If you make this wrap (which I strongly suggest), you can crisp up bacon any way you wish.

6) I placed a tortilla on a plate, topped it with half the chicken, 2 slices of bacon, and half of the avocado and tomato. I should have also thrown on some onion, but as stated before, I forgot that step.

DELICIOUS. I could eat these all week long.

To go with it I made a quinoa salad that I found on FoodGawker. Quinoa is a seed, often referred to as a grain. Quinoa is really high in protein, is good for your heart, and is also gluten free. The seeds are slightly bigger than couscous, but are still pretty tiny.

The salad consists of quinoa, radish, cucumber and avocado. Like I said, I have been craving avocado in a big way lately. It's dressed with a dressing made from lime juice, olive oil, cumin and seasoning.

I really liked this salad. It was really easy to make, the cooking of the quinoa only took 15 minutes. A really refreshing break from eating soups during the hot weather we have been enjoying here.