My modified version of the chicken salad wraps found here: Santa Fe Chicken Salad Wrap, Creamy Avocado Chicken Salad

For the Chicken Salad
2/3 cup sour cream
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
2 cups poached, diced or shredded chicken (or grilled is great)
¼ cup tomatoes, diced

¼ cup black beans, rinsed and drained
1/3 cup corn kernels

I just throw everything in a bowl and mix… and slop it on a shell and your ready!

I usually pass by recipes that are in a magazine but this one i decided to try. It was AWESOME! One of our new found favorites. Of course i change the recipe to make it my own (and better).
Super simple! Enjoy!

Ingredients

• 5 Tbsp. red wine vinegar

I used only 1 Tbsp. and i used white vinegar… i don’t like vinegar very much

• 1/4 cup sour cream
• 2 Tbsp. sugar
• 2 tsp. snipped fresh parsley

I didn’t have this

• 1 tsp. salt
• 2 cloves garlic, minced
• 1/2 tsp. dry mustard

I used plain o’mustard from the bottle… but i used the same amount as above.

• 1 tsp. olive oil
• 1 5-oz. pkg. fresh baby spinach (about 5 cups)

We didn’t use near 5 cups! I just put it in the as if it was lettuce or something… not piles of it!

• 6 10-inch flour tortillas
• 6 slices mozzarella cheese, torn in half

Shredded works fine too…. once again no measuring needed just sprinkle on your shell. Think taco!

• 8 oz. fresh mushrooms, sliced
• 12 slices bacon, crisp cooked and drained

• 1/2 cup thinly sliced red onion
• 3 hard-cooked eggs, sliced

Bacon is the main ingredient! As far as the toppings, do your own thing if you don’t like mushrooms or eggs. I had it with mushrooms, tomatoes and green pepper…. were as my Husband only had tomatoes and loved it! I would suggest tomatoes!