This recipe is easy as it comes for Salads but with the added zing of salsa and the crunch of the chips or baked wrap bowls.
1 8-10" Wrap Baked in upside down muffin tin for 15 min @ 350. While that's baking I chop the veggies as follows
2 cups Chopped romaine
1 cup Spinach
1 cup Diced veggies of choice. We use carrots, peas, red pepper, yellow pepper, cucumber, cherry tomatoes, sometimes black beans & always avocado!
Topped with 4oz low sodium taco seasoned baked chicken breast & Crumbled Organic Blue Corn Chips
1Tbs Dairy Free Ranch Dressing
Serve in Baked Wrap Bow & Enjoy!