These were intended to be chicken tacos, but tasted a lot more like a chicken wrap. The idea was inspired by this Martha Stewart recipe, but turned out nothing like the original recipe. The idea for the salsa came from here (with a couple changes). I originally made the salsa because I've been searching for ways to use up the feta cheese that we have. I also made this for my daughter and since she didn't eat the whole avocado I had some leftover We still had some cherry tomatoes from the garden. This is what came of the idea for chicken tacos and the salsa.
Chicken Avocado Feta Salsa Wraps
1 cup cherry tomatoes (I think any kind of tomato will taste good)
2 oz to 3 oz feta cheese, crumbled
1 green onion, chopped (any type of onion will work)
1 clove garlic, minced or chopped
1 to 2 Tbsp fresh cilantro, chopped
1 tsp dried oregano (1 Tbsp fresh)
1 tsp dried parsley (1 Tbsp fresh)
1 to 2 Tbsp lime or lemon (fresh is best)
1 cup leftover chicken (or roast chicken -- follow Martha's directions here)
6 tortilla shells
1. Mix all ingredients except for chicken (and tortilla shells) together. Be sure to put the lime or lemon juice directly on the avocado to prevent browning.
2. Let sit in fridge for 1 to 2 hours.
3. Steam tortilla shells and fill with chicken and salsa. Yummy!!
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