Chicken Avocado Salad Roll Ups

Ingredients

2 cups chopped chicken

1 ripe mashed avocado

2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems dry)

1 ½ - 2 tablespoons lime juice

2 tablespoons finely diced red onion

2 green chopped onions

Freshly ground black pepper to taste

Salt a teaspoon of salt (or more to taste)

½ teaspoon garlic powder

1 ½ tablespoon fresh cilantro or chopped parsley

½ cup grated cheddar cheese

5-6 cakes (8 or 10 inches in diameter)

Instructions

NOTES: I had enough toppings for 5 lozenges (10 inches in diameter). You can use 6 (8 inches) flat cakes.

In a large bowl, combine all the ingredients for the chicken avocado salad. Stir until evenly mixed.

Spread the mixture over the tortilla and roll it tightly. Repeat with the remaining salad.

Cut a ½ inch slices with a serrated knife. You can chop them right away or store them in the refrigerator until solid (about 30 minutes). Cut easier when chilled.

This article is adapted from this site.

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