*Makes 8-10 Wraps
3 Boneless Organic Chicken Breasts
2 Cups Mushroom (Portabello or White)
1 Cup Scallion (green onion chopped)
1 Can Black Beans (15.5 oz)
1 Box organic Chicken Broth
2 Cups Corn (fresh or frozen)
2 Cups Chopped Purple Cabbage
3 Limes
2 Lemons
2 Avocados
1 Jar of Roasted Red Pepper
2 Cups Fresh Spinach
1 Cup shredded Cheddar Cheese of choice
Collard Green Leaves  (about 2 bunches) Can also use any Sandwich Wrap/Tortillas
Minced Garlic
*Southwestern Seasoning (Store bought or see below for my recipe)
Coconut Oil
Salt + Pepper
*Cilantro-Lime Dressing
In a slow cooker- turn to high and add the chicken (as full breasts), bone broth, and a bit of water- just enough to cover the chicken.
If you don't have a slow cooker or crockpot, you can do this one the stove top as well. I have also tried the chicken baked in the oven, but to be honest, if you are going to maybe have this mixture for a few days to make wraps as you wish, I found the slow cooker works best to keep the chicken from drying out
Prepare the vegetables: 
In a medium saucepan on medium -high heat- add the following:
1 tsp Coconut oil - or olive oil
2 cups sliced mushrooms
2 cups chopped red cabbage
1 heaping tablespoon minced garlic
Watch for about 2-3 minutes until all of the vegetables are lightly cooked. Let it cool, move to a bowl.
Next add the corn, black beans, scallions, and spinach
Add 4 tsp of southwest seasoning and mix together with a spoon until evenly combined.
Squeeze the juice of one lemon over.
Add salt and pepper to taste
Using a cutting board, slice the red pepper into slices, then halves. Also, cut both avocados open and into slices....set these all aside.
At this point the chicken should be cooked through (about 20 minutes).
Remove the breasts from pot and set aside.
Once the chicken is cool, slice into strips and add 3 tsp southwest seasoning + 1 squeezed lemon
Lightly toss/combine the seasoning with the chicken until it's evenly coated. Set aside.
You can use a basic burrito/tortilla wrap OR you can use green leaves! I used collard greens for this.
How to prep:
Fill a medium saucepan with about 2 cups of water...you really just want enough to cover each leaf. Bring to a boil.
On a cutting board, lay the fresh leaf down with the spine facing up. take a straight-edge knife and carefully remove the spine, getting as close to the leaf as possible.
Add one leaf at a time to the boiling water and leave for just a few seconds. You just want to soften the leaf.
Carefully remove with tongs and place aside...pat with a paper towel.
Place a leaf on a clean cutting board and add the vegetable mixture (start small). You may need to use two leaves depending on the size of each.
Add the avocado, pepper, chicken and cheese.
Carefully pull the sides of the wrap in and begin to roll the wrap. Place aside.
Continue for the remaining wraps.

Once the wraps are put together, slice in half and plate. Serve with a Cilantro-Lime Dressing.
Great to store in the refrigerator as well. For Vegetarian option, omit the chicken.
*Cilantro-Lime Dressing 
1 cup raw cashews organic soaked 2 hours or overnight
1 bunch fresh cilantro
1 tbs garlic powder
3 limes juiced
Add water to thin if need
salt + pepper to taste
Once the cashews are soaked, strain and rinse.
In a food processor or nutri-bullet, combine all ingredients and blend until smooth...continue to add water as needed. Set Aside.
*Southwest Seasoning
2 Tbs each of the following:
Garlic Powder
Onion Powder
Smoked Paprika
1 tsp each of the following:
Chili Powder
Store in an air-tight container.