I have found that when I’m eating healthier, I have more energy and I’m not as sluggish.

I know, I know – everybody has always told me I would feel better the better I ate (my husband included) but now I can actually say I believe them…………as much as it pains me to say he was right.

Anyway – it’s good timing because we are living with a teething baby and sleep has been very limited. I’m a walking zombie and need all the help I can get!

Moroccan Chicken Salad Wraps

(adapted from Cooking Light)

• 1 cup packed fresh spinach leaves
• 1/2 cup packed fresh mint leaves
• 1 small shallot, coarsely chopped
• 1 garlic clove, peeled and crushed
• 1/2 cup plain nonfat Greek yogurt
• 3/8 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground red pepper
• 1 ½ cups of cooked boneless, skinless chicken (chopped)
• 4 whole wheat wraps
• 1/4 cup red bell pepper, chopped
• 4 teaspoons pine nuts, toasted

Place first 4 ingredients in the bowl of a food processor, and process until coarsely chopped. Place spinach mixture in a bowl; stir in yogurt, 1/8 teaspoon salt, and black pepper.

Combine remaining 1/4 teaspoon salt, juice, and next 5 ingredients (through red pepper) in a medium bowl. Add chicken and nuts; toss.

Divide spinach mixture and chicken mixture evenly (or to your liking) among the wraps.

Roll up and eat. 🙂

*this recipe is for 2 servings – it can be easily doubled*

 

Very different and very refreshing!

-abp