[MomwithHope]

OK this is a cross post - I posted on the garden thread too. (Where we see Liz a lot)

I came up with this a few weeks ago and I have made at least 6 times. If this is not the best wrap you've ever had I'll eat the plate under my lunch. Let's see, I'll call it -

Crunchy Chicken Wrap

Delicious with La Banderita low carb tortillas. They actually have some flavor. In a bowl mix up some diced leftover chicken breast, it doesn't take much. This was a marinated (mostly soy based) and grilled one.
Add some thin sliced sweet onion, one sweet banana pepper sliced thin, one diced cherry tomato, some small cubes of a good jarlsberg cheese, mix in bowl. Sprinkle with a good shredded parmesan. I used what I had on hand. Stir again and put in the tortilla skin. Put on some of the cilantro lime sauce I found at Costco, not too heavy. Fold up the tortilla from both sides, pressing together tight is good. I let sit a few minutes. I could eat one every day.

[Jamestown1630]

That looks very good. I can probably find the sauce; but lately we haven’t seen the low-carb tortillas and wraps we used to get.

[Liz]

That recipe looks OOTW.......gotta get me some of that cilantro lime crema.

Amazon has quite a page of enticing cilantro lime products.

CHECK IT OUT HERE.

www.amazon.com/s?k=cilantro+lime+crema&gclid=Cj0KCQjwhdTqBRDNARIsABsOl999dYHwLjG7GffHsepiBKIuKVNtlS_XgYtbTPjZ9R3bmqwyv_nOs50aAgzREALw_wcB&hvadid=376147730334&hvdev=c&hvlocphy=1021995&hvnetw=g&hvp .

[Jamestown1630]

We went looking for the ‘crema’ in your recipe at our grocery store, and couldn’t find it. But while we were looking, my husband remarked that it sounded a lot like the sauce for Peruvian Chicken that I posted a while back from ‘dot2trot’s’ website. I liked this sauce very much and it might work as a replacement for those who can’t find the one in your post:

Green Sauce For Peruvian Chicken (dot2trot)

Ingredients

(Note: lasts about 3 days in the fridge)

3 Jalapenos or 1 Hatch/Anaheim pepper, stem & seeds removed, roughly chopped

1 C Packed cilantro (leaves and stems)

2 garlic cloves, chopped

1 Scallion, chopped

½ C Mayonnaise

¼ C Full Fat sour cream

1 tbsp. Lime juice

½ tsp. Sea salt

Pinch ground black pepper

2 tbsp. Extra Virgin Olive Oil

In a skillet over medium heat, sauté the garlic in the olive oil until the garlic is fragrant, about a minute. Remove from heat and set aside.

Add all the remaining sauce ingredients to a food processor or blender until well combined. Be sure to scrap down the sides as you go.

Add the olive oil and garlic and blend until smooth.

Place the sauce in a covered container and refrigerate until needed.

https://dot2trot.com/easy-spatchcocked-peruvian-chicken/