I was almost finished prepping dinner when my husband called and told me we had been invited to go boating with some friends. We had to take our dinner and eat it on the run. ”But I made salad for dinner!” I thought. Then I hit me, cook up a few tortillas and stuff the salad inside. That was the start of my family’s favorite dinner. I’m not a huge recipe blogger, but I have had too many requests for the recipe for these, I figured this would be easiest done with a photo heavy post, so here goes.
18 chicken tenders (1/2 Costco bag)
1 pkg chicken taco seasoning
First for the chicken. Dump raw chicken (mine was frozen) into slow cooker (no need to add water or anything else just yet). Cook on low for 6 hours. Remove chicken. Measure 1/2 cup of the chicken water left behind in the slow cooker and dispose of the rest. Place the chicken in Kitchen Aid mixer with beater attachment. Turn on low for 30-60 seconds or until chicken in shredded. Sprinkle chicken taco seasoning packet over shredded chicken, add back 1/2 cup of reserved chicken water. Stir and reheat in slow cooker until ready to serve or refrigerate (note: you can cook an entire bag, shred it, measure it, bag it, label it, and then freeze it for future use, I do this all the time and LOVE the prep time it saves me).
Now for the delish bean and corn salsa.
1 can black or pinto beans, drained/rinsed
1 1/2 cups frozen sweet corn or canned, drained/rinsed
2 large tomatoes
1/4 red onion
1/4 bunch cilantro, chopped
1 lime’s juice
1 T olive oil
1 T red wine vinegar
1 t salt
1 t pepper
Mix salsa ingredients and chill.
Chili Lime Ranch Salad Dressing Ingredients:
1 cup ranch dressing (choose a high quality ranch, not “Hidden Valley”, I like our local university creamery’s)
3/4 bunch cilantro, chopped
1 jalapeño, seeds removed
1-2 lime’s juice
1 tsp chili powder
Again, blend salad dressing ingredients and chill. I throw mine in a recycled popcorn oil container (read about it and other recycle and reuses HERE).
Other Wrap Ingredients:
18 (or so) Uncooked tortillas
Optional: Tortilla Chips
Cook the uncooked tortillas in a hot skillet or griddle as instructed on the package. If you have never used “uncooked” tortillas, they are the BEST! You will NOT be disappointed. I usually get mine at Costco (but they have them at WalMart and some grocery stores in the cheese section), they come in a two pack and I freeze the second until I’m ready to use it. All you do is heat up an ungreased skillet or griddle. Cook for a few seconds on each side until done.
Assemble: Start with a tortilla, then shredded chicken, cheese, salsa, avocado, lettuce and finish with a drizzle of salad dressing. Roll it up and enjoy. Wrap each one in foil to take them for a picnic! Eat up any extra salsa with tortilla chips (NOTE: These are great hot or cold).
Leftovers: This also works great as a salad on the go. Grab a plastic food container with a lid. Start by layering salad dressing, salsa, chicken, cheese and then top with lettuce. When you are ready to eat, stir it up and top with crumbled tortilla chips.
NOTE: Everything could be made the day before and assembled just before eating.
A special thanks to Brittany for teaching me to slow cook chicken and Jen for introducing me to her salad version of this recipe.