Avocado Shrimp Wrap


I loveeeee shrimp! Any way you make ’em! Today I made an avocado shrimp wrap because I love the combination of the two, especially in a wrap. This recipe can serve up to two or just one, as the wraps I used are so low carb, and paper thin. You won’t feel bad eating both. I’m a big fan or Trader Joe’s. That is where I got the reduced carb wraps. If your ever in Trader’s they are by the bread section. It is quite a healthy shrimp wrap if I do say so myself. Here’s how I made them.


6-8 Large Shrimp

1/4 cup Cilantro

1 tsp Olive oil

Zest of half a lemon

2 Tsp Lite Ranch dressing

Baby Spinach, a hand full

2 Trader Joe’s Reduced Carb Wrap

1/2 Avocado, cubed


Rinse your shrimp under cool water, clean and devein them. Cook until pinkish in color, and place in a bowl with ice water. Set aside. In another small mixing bowl, add your olive oil, avocado, lemon zest, ranch dressing, and cilantro. Add your cooled shrimp and mix well. For the wraps, place two wraps on your plate and add baby spinach.
Top with shrimp and avocado mixture. Serve with a side salad or chips! Enjoy!


Rotisserie Pecan Chicken Salad Sandwich

Leftover rotisserie chicken? Try this recipe...

Leftover rotisserie chicken? Try this recipe…

Leftover Rotisserie Chicken? Great!

Rotisserie chicken can be used many ways, but

I like it best for my delicious pecan chicken salad

sandwich. It’s moist, flavorful, and you can make it

in no time at all!

Here’s how I made lunch out of last night’s dinner…

First I’d like to mention that you don’t have to use a store-bought rotisserie chicken. I opted to use my leftover chicken because it was too much to eat for two and a baby!  You can make your own oven roasted chicken and use it for this recipe, or cook up some chicken breasts instead. Whatever you choose, it will be delicious! Here goes the recipe…

2 cups rotisserie chicken, chopped

2 tablespoons light mayonnaise

2-3 tablespoons low-fat sour cream

2 tablespoons chopped red onion

1 teaspoon dijon mustard

1/2 teaspoon ground thyme

1 teaspoon dried sage (I used sage from my garden that I dried!)

1/4 cup brown sugared pecans

1 small tomato

1 cup arugula

olive oil for drizzling

1 medium croissant or not, you can eat this over a bed of greens

salt and pepper to taste

To prepare the pecan chicken salad, chop your rotisserie chicken into small pieces. If you like your chicken chunkier, by all means keep the pieces bigger. Add to a bowl with your mayonnaise, sour cream, mustard, salt, pepper, thyme, sage, red onion, brown sugared pecans. Blend well, and refrigerate for at least an hour. The flavors will be enhanced that way. If you want, you can eat it right away, why wait! I served mine sandwich style on a buttery croissant with a side salad. If you like, you can serve over a bed of fresh greens, or even make it into a warm dip with some tortilla chips! remember to taste your food as you go for seasoning. If you want more of something, just add it, make it your own. Enjoy!