Abc Burritos
"No, not Already-Been-Chewed, you sicko. Avocado, Broccoli, and Chicken, is what the acronym stands for. These satisfied my carnivorous hubby."
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 2 large whole wheat tortillas
- 1 avocado, sliced into thin wedges
- 236.59 ml broccoli coleslaw mix
- 59.16 ml low-fat ranch dressing
- 2 poached or grilled chicken breast halves, chopped into 1-inch-long pieces
directions
- Place tortillas on serving plates.
- Lay half of the avocado slices evenly on the middle third of each tortilla, leaving about 2 inches of blank tortilla at the top and bottom.
- Sprinkle 1/2 cup of broccoli slaw over each avocado bed.
- Place chicken on avocado broccoli bed.
- Drizzle 2 T ranch dressing over avocado broccoli chicken bed.
- Fold left third of tortilla over mixture, then right third over left third. (Or the other way around, if you're a conservative.) Tuck ends under. Enjoy!
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Reviews
-
Very tasty! I couldn't find the large whole wheat tortillas and so I used small tortillas and found out you definately need the large tortillas. I will be making this again. Thanks GertieMcFlirty for a great recipe. Made for PAC Spring 2012. -
YUMMY! I used baked tofu instead of chicken. I think the flavor of this recipe has a LOT to do with the type of tortilla and ranch you use. I made my own low-fat hidden valley ranch and this turned out delicious. I also sprinkled pepper over the entire thing before wrapping it up. -
Quick and tasty. I think that these would work well for a picnic or lunchbox.
Tweaks
-
YUMMY! I used baked tofu instead of chicken. I think the flavor of this recipe has a LOT to do with the type of tortilla and ranch you use. I made my own low-fat hidden valley ranch and this turned out delicious. I also sprinkled pepper over the entire thing before wrapping it up.
RECIPE SUBMITTED BY
After 2 years of perusing and adding recipes to my free cookbook, I realized that the number had passed the century mark. That was when I decided to purchase a Premium Membership.
I live in a small but quickly-growing town called Forney, located just east of Dallas, TX. I work as a teacher's aide in Special Education, with children who have severe and profound developmental delays. It's the best job I've ever had. I'm supposed to be helping them learn, but these children have taught me more than any teacher or college professor I've ever had.
My husband is Jason, and our 10-year-old son is Charlie. They are both lactose-intolerant, so we all avoid dairy, for the most part. Jason is 3 years post-op gastric bypass, and he follows the South Beach Diet. Charlie has a sensitive system, and must avoid high-fiber foods and sugar alcohols. He also has an enormous sweet tooth. So lately, I cook supper for Charlie and me, and Jason has a sandwich wrap of some kind. That's not good. So I have returned to Recipezaar to find recipes that will work for everyone's dietary needs. So far, so good.
