The hospital serves a really unhealthy version of this that is INSANELY delicious. I tried to make it healthier.

There is a LOT of room for flexibility here. You can use lime or lemon here, I personally hunted down lime powder, because I really like the flavor the lime adds.

And you don’t need a wrap if you can’t find a gluten free ones. For lunch, Michael just plops everything in a bowl to eat.

1/2 onion, sliced
chicken, sliced or cubed
garlic, minced
vegetable/canola oil
1 tsp chili powder (or to taste)
1 tsp cumin (or to taste)
salt
pepper
lime juice (or lime powder) or lemon juice [When I need fresh lemon for something, I get several lemons, the put the remaining juice in ice cube trays to freeze, then store the cubes in a ziploc bag with the air sucked out. This works perfectly for me.]
hot sauce (I’m partial to Melinda’s Mango Hot Sauce)
spicy ranch dressing (this is the key ingredient to the uber deliciousness)
lettuce (or spinach) sliced/shredded
sharp cheddar cheese, shredded
wraps (I’m partial to spinach wraps; I know I’ve seen gluten free wraps]
Options:
rice (Mexican rice is an option, but I don’t like it. I’m actually happy with plain brown rice.)
and/or
1 can black beans
1 cup or so frozen corn
Avocado

Mince the garlic into a tablespoon or so of oil, then set aside. Slice the onion (or mince it, but I think the slices work better with this recipe)

If you want the black beans and corn, heat 2 tbsp oil in a small pot. Add a clove or so of minced garlic, a tsp or so of cumin, the black beans, and the corn. Mix occasionally, until heated through, then drop the heat to low. Feel free to add other spices.

Heat your largest skillet over medium heat (a drop of water should sizzle fiercely). Add 2 or 3 tbsp of oil. When the oil starts to shimmer, saute the onion. While the onion is cooking, add the chili powder, cumin, salt, and pepper. Once the onion is soft and translucent, push it to the edge of the pan and add the chicken.

Spread the chicken evenly over the bottom of the pan and then STEP BACK AND WAIT. When you saute chicken, you want to let one side cook well–you’ll notice that when one side is cooked, it will actually unstick from the pan. This is when you can then stir it around to make sure the chicken is well-cooked. So you can poke individual pieces to see if they’ve become unstuck, but you’re better off not paying attention to it.

Once the chicken is sauted, add 1 to 2 tbsp lime juice and hot sauce to taste.

Heat wraps you’re immediately going to use on a place in microwave for ~10-30 seconds. They should be warm and pliable.

Layer chicken, rice, black beans & corn, cheese, lettuce, spicy ranch and wrap as best you can. If you are me, you’ll make a huge, but delicious mess as you eat.