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  • 2 chicken breasts, shredded (I put them in the slow cooker with some chicken broth for 4 hours and then shredded them with forks)
  • 1 cup organic or low sodium chicken broth
  • 1 jar salsa verde (low sodium)
  • 1/3 cup greek yogurt (Fage)
  • 2 avocados
  • 1 jalapeno, chopped (seeds removed for less heat.  Also, and this is a given, but don’t pick your nose after chopping a jalapeno.  Seriously.  Don’t.)
  • 1 garlic clove, minced
  • 1 t cumin
  • sea salt and black pepper
  • bunch of cilantro
  • juice of 1 lime
  • sliced green onions (cut them with a pair of kitchen scissors)
  • 1/2 block of monterey jack cheese, shredded
  • 6 whole grain tortillas
  1. Puree the broth, 3/4 of the jar of salsa, yogurt, avocados, jalepeno, garlic, cumin, salt and pepper, cilantro, and lime juice in a blender (or food processor).
  2. Mix half the sauce with the chicken, green onions, and half of the cheese.
  3. Cover the bottom of a baking dish with some sauce, preheat the oven to 350 degrees.
  4. Wrap chicken and sauce mixture in the tortillas, place in baking dish, and cover with remaining sauce.  Top with the rest of the salsa and cheese.
  5. Bake for 30 minutes.

If using this during the cleanse, omit the cheese.  If not, don’t go overboard with the cheese.  It really doesn’t even need it!