Happy Cinco de Mayo! For those not familiar with the historical significance of the day, this brief description from History.com:
Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.
For the U.S., I’d add eating Mexican food and drinking anything with tequila in it. Staying true to that tradition, I whipped up a healthy Mexican-inspired wrap for dinner.
Mexican Spiced Chicken Wrap with Eda-mole
- 1 tsp chile powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pound chicken tenders
- 1 tsp olive oil
- 3 cloves of garlic, sliced
- 5 ounces baby spinach
- 1/4 cup tomatoes, chopped
- whole wheat tortillas
- 3/4 cup shelled edamame
- 2 large, ripe avocados
- 1/3 cup fresh cilantro
- juice of two limes
- 2 tbsp water
- salt, to taste
- Combine the chile powder, cumin, salt and pepper and rub on chicken.
- Cook chicken on grill pan over medium heat for 7 to 10 minutes or until cooked through, flipping once.
- While chicken is cooking, heat 1 tsp olive oil over medium heat in a large skillet. Add garlic and saute until light brown, about 5 minutes.
- Add spinach and let wilt. Season with salt and pepper, if desired.
- Make the eda-mole: Put edamame, flesh of one avocado, cilantro, lime juice and water in food processor or blender. Pulse until well mixed. Transfer mixture to a bowl and add the other avocado, mashing slightly. Season with salt to taste.
- Heat tortilla in microwave for a few seconds. Slice chicken diagonally and place on tortilla. Top with spinach, tomatoes, and eda-mole. Fold up and enjoy!
Optional: If you want a crispier tortilla you can fry it in a little oil for a few minutes, flipping halfway through.
Source: Recipe adapted from Parade Magazine