Even though at this stage of my life I barely have time for anything, I still need to eat, and I maintain a nutritious diet by always cooking several meals in advance. One recipe that has really worked well for me is chicken salad tortillas with greens and pickles. The salad can be prepared several days in advance; it’s just important to keep the dressing separate. Then, when you combine everything, you’ll have fresh tortillas, even though it will only take a few minutes.
Cooking instructions
- Pan-fry 2 chicken breasts for about 3 minutes on each side over high heat, then add water and simmer for about 10 minutes until the chicken is fully cooked. Shred the chicken using two forks.
- For portioning: place the shredded chicken, onion, pickles, fresh cucumber, celery, bell pepper, and parsley into separate bowls.
- For the dressing, mix all the ingredients together and add it to the salad only when you are ready to eat – this keeps the salad fresh.
- Place spinach on a tortilla, add the chicken salad, roll it up, and if possible, heat it in a pan on both sides until the tortilla turns golden brown.
