#tangysalsa

This Cheesy Savory Wrap is a delightful combination of crispy tortillas filled with melted cheddar cheese, seasoned chicken, fresh vegetables, and tangy salsa. It's a quick and satisfying meal that's perfect for lunch or dinner.

Ingredients: 2 large flour tortillas. 1 cup shredded cheddar cheese. 1/2 cup cooked chicken breast, diced. 1/4 cup diced tomatoes. 1/4 cup diced red onions. 1/4 cup diced bell peppers. 1/4 cup sliced black olives. 1/4 cup sour cream. 1/4 cup salsa. 1/4 teaspoon cumin powder. 1/4 teaspoon chili powder. Salt and pepper to taste. Cooking oil spray.

Instructions: Set a pan or skillet on medium heat to warm it up. Put the diced chicken breast, chili powder, salt, and pepper in a small bowl. Put away. Place a flour tortilla on a clean surface. Spread half of the shredded cheddar cheese out on the tortilla in a thin layer. Dice the chicken breast and put it on top of the cheese. On top of the chicken, put the diced tomatoes, red onions, bell peppers, and black olives. Put sour cream and salsa on top of the vegetables. Add the rest of the shredded cheddar cheese on top. To make a sandwich, put the second flour tortilla on top of the fillings to cover them. Spray a little cooking oil spray on the pan or skillet, and then put the wrap in it. The tortilla should be cooked for two to three minutes on each side until it is crispy and the cheese melts. Take it out of the pan, let it cool down a bit, and then cut it in half or four. If you want, you can serve your cheesy savory wrap hot with extra salsa or sour cream.

Prep Time: 15 minutes

Cook Time: 10 minutes

These chili-lime grilled prawns with avocado-feta salsa are bursting with flavor and perfect for a low-carb meal. The spicy marinade gives the prawns a kick, while the creamy avocado-feta salsa adds a cool and tangy contrast. It's a refreshing and satisfying dish that's quick and easy to make!

Ingredients: 1 lb large prawns, peeled and deveined. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/2 teaspoon cumin. Zest and juice of 1 lime. Salt and pepper to taste. 1 ripe avocado, diced. 1/4 cup crumbled feta cheese. 2 tablespoons chopped fresh cilantro. 1 tablespoon finely chopped red onion. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: In a bowl, combine the olive oil, minced garlic, chili powder, paprika, cumin, lime zest, lime juice, salt, and pepper. Add the prawns to the bowl and toss to coat evenly. Let marinate for 15-30 minutes. Preheat the grill to medium-high heat. Thread the marinated prawns onto skewers. Grill the prawns for 2-3 minutes per side, or until cooked through and slightly charred. While the prawns are grilling, prepare the avocado-feta salsa. In a separate bowl, combine the diced avocado, crumbled feta cheese, chopped cilantro, chopped red onion, lime juice, salt, and pepper. Toss gently to combine. Serve the grilled prawns with the avocado-feta salsa on top or on the side. Enjoy immediately!

Prep Time: 20 minutes

Cook Time: 6 minutes