These Avocado Pesto Chicken Salad Wraps are a fabulous low-carb lunch or dinner that is perfect for warmer weather. Easy to make and so delicious!
Although I would like to think of myself as an optimistic and positive person, the truth is that I have to work at it more than some people.
I am always struggling with constructive discontent and often find myself solving one challenge and rather than enjoying the success, jumping to the next one.
My mind almost never shuts down, making it hard for me to unwind.
My husband, who has the brilliant capacity to compartmentalize, says I never relax.
I have always thought of the beach as my happy place because it was where I had found the most peace from the constant mental chatter going on in my head.
I mentioned in this post that we had recently traded in our flip flops for mountain air. Although I have always loved the mountains, the truth is that I was a bit nervous about coming here. I worried about practical things, like would the internet enable us to work (it does) and how far we would be from the closest grocery store. (22 minutes -less than ideal, but doable with good planning.)
I also secretly worried about my ability to be happy without my daily beach trips.
What has happened has surprised me.
My boys have started calling me “Fun Mom” because I am laughing more than ever.
Skye called me “Mountain Mommy” out of the blue yesterday, and I couldn’t help but wonder if even at four she had noticed a shift in me.
The solitude of being out from a town feeds my soul in a way that is entirely unexpected.
I am letting things like this happen, and not even freaking out about it.
(FYI, it was completely washable sidewalk paint and has been cleaned up since. But still, there is a time when I would have been obsessing even after I tested the washability.)
Instead of being glued to social media and email during the day, I am finding the time to go on hikes, explore nature and even play playdough on the deck.
I find myself less focused on what I can get done, and more focused on the memories we can create. This is how I have always intended to be, but somehow I drifted away from this.
The strange thing is that despite my lack of focus, in the ten days we have been here I have developed, tested and photographed more recipes than I have in the prior 60 days. I find myself in the flow in the kitchen, just pulling things out and cooking the way I used to when I first started blogging. Before I know it I’m taking photos (something I resist because I don’t love my photography) when I hadn’t planned on it.
It is strange the way things work, but right now, life just seems like it is working. I am feeling so grateful for this season of life.
Earlier this week, I made these Avocado Pesto Chicken Salad Wraps with organic chicken that I had in the freezer from Butcher Box. They have become my go-to resource for meat. (You can read about that here, here and here.)
I don’t know about you, but I have struggled to find certified humane, organic chicken, and this is something that has upset me. Unlike conventional chickens, organic chickens are required to have access to the outdoors, receive no antibiotics after the second day of life and eat organic feed. Since there has been so much talk about the super bacteria that comes with conventional chicken, I’ve found myself skipping chicken altogether when I couldn’t get organic.
(Plus, I think that organic chicken tastes better – it is meatier and jucier! )
WANT TO TRY BUTCHER BOX?
Right now they are offering my readers a special offer for giving them a try.
If You Like these Avocado Pesto Chicken Salad Wraps You May Also Like:
- Bacon Guacamole
- Skinny Chicken, Spinach & Sun Dried Tomato Casserole
- Quinoa with Pine Nuts and Red Pepper
- Mexican Quinoa Wraps
Avocado Pesto Chicken Salad Wraps
- 1 cup fresh basil loosely packed
- 2 ounces fresh Parmesan grated
- 1/4 cup pine nuts
- 1 avocado pitted, peeled and chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon minced garlic
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1 pound organic boneless skinless chicken breast cooked and shredded
- 4 green onions chopped
- For wraps
- Bibb lettuce leaves
- Tomato Chopped green onion, pine nuts, fresh lemon juice
- Place basil, Parmesan, pine nuts, avocado, lemon juice, garlic, olive oil, salt and pepper in a blender and process until smooth.
- Place chicken and green onions in a large bowl and toss with pesto.
- To make wraps, place lettuce leaves on a plate and top with chicken salad. Add tomato, more green onion, and pine nuts. Finish with a squeeze of fresh lemon juice and serve.