Ingredients
Equipment
Method
- Make the chicken salad. In a large bowl, combine chicken, avocado, olive oil, red onion, cilantro, jalapeño, lime juice, and salt. Stir to combine. Taste and add more salt or lime juice as needed.
- Make the dipping sauce. Whisk together yogurt, salsa, Dijon, and salt in a medium bowl.
- Make the wraps. Lay the jicama wraps on a clean work surface. Top with a few pieces of beets, arugula, and microgreens. Add a spoonful of chicken salad. Top with a few more cilantro leaves and scallions and drizzle a little dipping sauce over the top.
- Serve. Hold the two sides of the wrap together like a taco and enjoy with more dipping sauce!
Nutrition
Notes
- Make Ahead Instructions: You can assemble these and store in a resealable container in the refrigerator for up to 4 hours. I like to put them in a tight container where the folded wraps are snug and won't jostle around.
- Leftovers. You will have a little chicken salad leftover. It will keep in the refrigerator for up to 5 days. Buy more jicama wraps or enjoy on its own.
- Substitutions: Swap the beets, arugula, and/or microgreens for thinly sliced red cabbage, radishes, and/or bell peppers.
- Can I eat the jicama wraps raw? Yes! You do not need to cook the jicama wraps before eating.
- Is it spicy? No. But if you are very sensative to spice, remove the seeds and white ribs of the jalapeño before dicing.