2 cups sliced or shredded cooked chicken (I use leftover rotisserie chicken)
1/4 cup fresh parsley, stems included
1/4 cup fresh basil, stems included
1/4 cup onion
2 cloves garlic
1 large red bell pepper, seeded
1 tbsp. olive oil
pinch of salt
1 tbsp. honey
1 tsp. cumin powder
jalapeno, hot sauce, or chili powder (your choice)

Process parsley, basil, onion, garlic, red bell pepper, olive oil until smooth. Pour into hot saucepan and add salt, honey and cumin powder. Adjust heat level using jalapeno, hot sauce or chili powder.

Note: Add water if too thick.

Add chicken and cover until heated or cooked through. Let rest, covered.

To serve, place sliced or shredded chicken on spinach wrap or tortilla shell. Top with lettuce and Ranch dressing.

Yummmm!

Submitted by: Lisa Baytala