Mexican Chicken Salad Wraps - 21 Day Fix Friendly Lunch

Mexican Chicken Salad Wraps - 21 Day Fix Friendly Lunch

These are a flavor lover's dream!  Also perfect to prep in advance and freeze for grab-and-go lunches, or quick and easy weeknight dinners.

21 Day Fix Mexican Chicken Salad Wraps

Mexican Chicken Salad Wraps

• 4 cooked chicken breasts, shredded or chopped
• 1/2 cup of salsa of choice
• 2 packets of Stevia
• 1 cup Greek yogurt
• 1/4 cup chopped jalapeno peppers
• Salt and pepper, to taste
• Organic natural hot sauce, to taste
• 4 Flatout flatbreads, or other approved wrap/sandwich bread

In a large mixing bowl, combine all of your ingredients (except for sandwich bread) and mix until fully incorporated.

Spread out your four flatbreads.  In the center of each, add 1/4 of the filling mixture, and roll up.

If eating immediately, cut each flatbread wrap in half.  If prepping to freezer, wrap each one in aluminum foil or in freezer bags individually.

(Option:  Add cheese or avocado -- but be sure to count appropriate containers for extra items.)

21 Day Fixers!:  Each wrap counts as 1 yellow, 1.25 red, and .25 purple for the salsa.

If you are interested in more 21 Day Fix recipes, an online accountability group, OR a free weekly meal-planning tutorial, please reach out to me HERE!

XO
ALL THE BEST,

HEALTHY QUINOA TEX-MEX STUFFED PEPPERS (21 Day Fix-Friendly)

I made this last week, and it was delicious!  A quick and easy weeknight meal that will satisfy the whole family!

21 Day Fix Healthy Quinoa Tex-Mex Stuffed Peppers

HEALTHY QUINOA TEX-MEX STUFFED PEPPERS (21 Day Fix-Friendly)

(Modified from an original recipe at chefsavvy.com)

10 ounces lean ground turkey

1/2 cup onion, chopped

2 garlic cloves, minced

¾ cup crushed tomatoes

1/2 cup frozen corn

1/2 cup black beans, drained and rinsed

1 teaspoon cumin

1 teaspoons chili powder

1 teaspoon paprika

⅛ teaspoon pepper

⅛ teaspoon salt

½ cup cooked quinoa

½ tablespoon lime juice

2 tablespoons cilantro, chopped

3 bell peppers, cut in half and seeded

Preheat oven to 350 degrees.  Spray a large skillet with cooking spray.  Add in ground turkey and saute until fully cooked, about 4-5 minutes.  Add onion and cook for 2-3 minutes.  Toss in garlic and cook for an additional minute.

 

Stir in crushed tomatoes, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook for 2-3 minutes until slightly thickened.

 

Take off the heat and stir in cooked quinoa, lime juice and cilantro.

 

Stuff peppers with the filling and place in a 9 x 13 pan. Cover with aluminum foil. Bake for 20-25 or until the peppers are tender and the filling is hot.  Serve immediately.

 

(Leftover filling would be great simply served over rice or cooked quinoa too!)

 

21 Day Fixers!:  One half of a bell pepper would count as approximately --> 1.5 green, 1 red, 1.5 yellow containers.

If you are interested in more 21 Day Fix recipes, an online accountability group, OR a free weekly meal-planning tutorial, please reach out to me HERE!

ALL THE BEST,