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| image and recipe from here We tried these recently and they were tasty! I also have a tomatillo plan in my garden doing well thus far, so I'm looking forward to using my kefir with them to make the Cafe Rio copycat dressing below. |
1 lb. chicken breast, approximately 3 chicken breast
1 tablespoon seasoning, (author used Weber Bold Chipotle seasoning)
1 cup fresh cilantro
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 head bib lettuce
1 jalapeno, diced
1 avocado, halved and sliced
Creamy Avocado Cilantro Dressing (see recipe below)
Optional:
1 c. canned black beans, rinsed and drained
10-12 rice Spring Rolls Skins/Wraps, aka rice paper
Heat grill and season chicken with your choice of seasoning.
Add the chicken to the grill, grill about 6-7 minutes on each side or until juices are running clear and chicken has reached an internal temperature of 165 degrees. Remove chicken from grill, set aside to cool.
Chop up other ingredients and set them aside.
Slice or chop chicken and set in a bowl.
Prepare rolls. Using a dinner sized plate, fill with water. Dip both side of the Spring Rolls Skins in the water, moderately soaking, I press it down in the water. Remove from water and set on counter, it may take a minute or two to soften up.
In the center of the wrap, place one lettuce leaf, 2 red pepper slices, 2 yellow pepper slices, about 1 tablespoon fresh cilantro, diced jalapeno if desired, 1 tablespoon black beans if desired and about 1/4 of a cup of chicken.
Roll up the wrapper tightly. To easily do this gently pull up the bottom of the roll and roll over the filling. Then, roll the rest of the wrap over it, tucking in the filling as you go. Just like you do a burrito. Make sure it is tightly wrapped though, makes it easier to eat and keeps all of the ingredients from falling out when you take a bite.
Repeat with remaining ingredients. Place on serving plate, cut the rolls in half and top with left over cilantro and tomatoes if you would like. Serve with Creamy Cilantro Avocado Dressing.
Serve immediately or place in the refrigerator until ready to do so.
Tomatillo Ranch Dressing
1 c. plain non-fat Greek yogurt
1⁄2 c. low-fat milk
1 medium tomatillo, husked and halved
1 jalapeño pepper, seeded
1⁄3 c. fresh cilantro leaves
2 cloves garlic
1⁄2 avocado
1⁄4 t. ground black pepper
2 t. dried parsley
1⁄2 t. sea salt
1⁄2 t. dried dill
1⁄8 t. paprika
1 T. white wine vinegar
1⁄2 t. Worcestershire sauce
2 c. kefir (or yogurt)
2 t. dried parsley flakes
1 T. lemon juice
1 t. garlic powder
1 fresh garlic clove, minced
1-2 t. sea salt
¼ t. black pepper
Combine all ingredients in a bowl, mix well.
Let sit for 30 minutes to allow flavors to meld.
Serve drizzled over a fresh green salad or as a dip for cut vegetables.
1 c. canned black beans, rinsed and drained
10-12 rice Spring Rolls Skins/Wraps, aka rice paper
Heat grill and season chicken with your choice of seasoning.
Add the chicken to the grill, grill about 6-7 minutes on each side or until juices are running clear and chicken has reached an internal temperature of 165 degrees. Remove chicken from grill, set aside to cool.
Chop up other ingredients and set them aside.
Slice or chop chicken and set in a bowl.
Prepare rolls. Using a dinner sized plate, fill with water. Dip both side of the Spring Rolls Skins in the water, moderately soaking, I press it down in the water. Remove from water and set on counter, it may take a minute or two to soften up.
In the center of the wrap, place one lettuce leaf, 2 red pepper slices, 2 yellow pepper slices, about 1 tablespoon fresh cilantro, diced jalapeno if desired, 1 tablespoon black beans if desired and about 1/4 of a cup of chicken.
Roll up the wrapper tightly. To easily do this gently pull up the bottom of the roll and roll over the filling. Then, roll the rest of the wrap over it, tucking in the filling as you go. Just like you do a burrito. Make sure it is tightly wrapped though, makes it easier to eat and keeps all of the ingredients from falling out when you take a bite.
Repeat with remaining ingredients. Place on serving plate, cut the rolls in half and top with left over cilantro and tomatoes if you would like. Serve with Creamy Cilantro Avocado Dressing.
Serve immediately or place in the refrigerator until ready to do so.
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| image and recipe from here |
Creamy Avocado Cilantro Dressing
⅓ c. fresh lime juice
⅓ extra virgin olive oil
1 c. milk
¼ c. coconut Greek Yogurt
¼ c. mayo
½ avocado
1 jalapeno, seeds & stem removed
1 garlic clove, peeled
1 ¼ c. fresh cilantro, coarsely chopped
½ t. cumin
¼ t. salt
Blend. Serve immediately or refrigerate until ready to use.
⅓ c. fresh lime juice
⅓ extra virgin olive oil
1 c. milk
¼ c. coconut Greek Yogurt
¼ c. mayo
½ avocado
1 jalapeno, seeds & stem removed
1 garlic clove, peeled
1 ¼ c. fresh cilantro, coarsely chopped
½ t. cumin
¼ t. salt
Blend. Serve immediately or refrigerate until ready to use.
It will last 3 days refrigerated.
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| image and recipe from here |
1 c. plain non-fat Greek yogurt
1⁄2 c. low-fat milk
1 medium tomatillo, husked and halved
1 jalapeño pepper, seeded
1⁄3 c. fresh cilantro leaves
2 cloves garlic
1⁄2 avocado
1⁄4 t. ground black pepper
2 t. dried parsley
1⁄2 t. sea salt
1⁄2 t. dried dill
1⁄8 t. paprika
1 T. white wine vinegar
1⁄2 t. Worcestershire sauce
Blend. Use within three days.
Kefir Ranch Salad Dressing
2 c. kefir (or yogurt)
2 t. dried parsley flakes
1 T. lemon juice
1 t. garlic powder
1 fresh garlic clove, minced
1-2 t. sea salt
¼ t. black pepper
Combine all ingredients in a bowl, mix well.
Let sit for 30 minutes to allow flavors to meld.
Serve drizzled over a fresh green salad or as a dip for cut vegetables.
