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 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 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’.
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. 😉 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.