Grilled Chicken Avocado Wrap

Ingredients:

• ½ of a boneless skinless chicken breast

• ½ tablespoons taco seasoning

• ¼ cup Mexican cheese blend

• ¼ of an avocado

• ½  tablespoon fresh cilantro (chopped)

• 1 large flour tortillas

Directions:

1. Preheat oven to 350 degrees.

2. Season both sides of the chicken breasts with taco seasoning.

3. Place onto a lightly greased baking sheet and bake at 350 degrees for 30-40 minutes or until the chicken is fully cooked.

4. After allowing chicken to cool, chop the cooked chicken into chunks.

5. In a large bowl combine the chopped chicken, cheese, avocado, and cilantro.

6. Arrange chicken mixture in the center of the tortilla.

7. Roll up the tortilla and spray the side of the wrap lightly with cooking spray.

8. Heat a large skillet or griddle over medium high heat. Place wrap in the skillet and cook until golden brown and crisp on the bottom, turn over and cook until golden brown on the other side (about 2-3 minutes per side).

Weekday Meal Idea: Chicken Avocado Wraps Recipe

Sparkling Rosemary Limeade

Ingredients:

• 1 cup lime juice (from about 6 limes)

• ¾ cups sugar

• Peel from 2 limes

• 2 four-inch sprigs of fresh rosemary

• 4-6 cups of chilled sparkling water

Directions:

1. Stir lime juice and sugar in a small saucepan and bring to a simmer over medium heat.

2. Lower the heat and cook, stirring frequently, until the sugar is completely dissolved.

3. Add lime peel and rosemary sprigs and simmer for another minute, then turn off the heat.

4. Cover and refrigerate until chilled.

5. Strain out the lime peel and rosemary and mix with the chilled sparkling water in a sealed jar or bottle.

http://www.thekitchn.com/drink-recipe-sparkling-rosemar-154731

Vanilla-Buttermilk Tarts

Ingredients

• ⅔ cup sugar

• ¼ cup all-purpose flour

• 1 ½ cups buttermilk

• 3 large eggs

• 2 teaspoons vanilla bean paste

• 1 package frozen tart shells

• Various fresh fruits of your choice for toppings

Preparation

1. Whisk sugar and flour in a saucepan.

2. Add buttermilk and eggs and whisk until blended.

3. Cook over medium heat, whisking constantly, 7 to 8 minutes or until a pudding-like thickness.

4. Remove from heat, and stir in vanilla bean paste.

5. Cover and chill 4 to 24 hours.

6. Bake frozen tart shells according to package directions, and cool.

7. Spoon custard into tart shells.

8. Top with desired toppings.

http://www.myrecipes.com/recipe/vanilla-buttermilk-tarts-50400000119907/