Fajita-ish chicken wraps with wasaguacinnaise

4 boneless skinless chicken breasts cut into strips as with fajitas

2 Tbs canola oil

seasoned salt OR salt and chili powder

pita, flatbread or nan

shredded cheddar

Wasaguacinnaise sauce*

shredded lettuce or baby spinach (optional)

diced tomatoes (optional)


Drizzle canola oil over chicken strips and sautee them in a medium hot skillet until all strips cooked ย thoroughly. Sprinkle with seasoned salt or salt and chili powder to suit your individual taste.

Place a few pieces of cooked chicken on a piece of flat bread, garnish with spinach or lettuce, diced tomatoes, shredded cheddar and sauce. Fold and serve. Better still, set out all the stuff and let the younglings (and adults too) fix their own from a fahita-ish flatbread ‘fixen’s bar’.

Wasaguacinnaise Sauce:

1 ripe avacado

1/4 C. mayonnaise

1/4 C. plain greek yogurt

1/4 tsp prepared wasabi

1/2 tsp salt

3-4 grinds black pepper

pinch garlic powder

pinch Old Bay seasoning OR cayanne pepper (I use Old Bay)


Mix all ingredients in a bowl with electric mixer until smooth. You are welcome. ๐Ÿ˜‰ Great on other sandwiches. Add some diced tomatoes for a guacamole style dip.

The canola oil and avacado fats are the monounsaturated kind. Use whole wheat bread for a glycemic friendly version. Lots of nice vitamins from the avacado and veggies.


9 thoughts on “Fajita-ish chicken wraps with wasaguacinnaise

  1. Totally had to try to say that name out loud. *L* Anything with avocado in it is a ‘go’ for me. ๐Ÿ˜‰

  2. Pingback: Food Crush – Old Bay Seasoning | The Vampire Diet

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