Chicken Bacon Ranch Wraps, Tuna and Shrimp Ceviche

I've been rocking the NYC road racing scene lately. In the last week I ran a PR in both a 10K in Central Park and a 3 mile race through Wall Street. Don't get the wrong idea--I'm not in the front of the pack by a long stretch--but I am getting better and racing faster each time! It's all about beating myself. :) And next weekend I'll be racing in the Brooklyn Half Marathon. I'm always excited when I get to race in the borough I call home--especially when the race ends at Coney Island (do I hear Nathan's Famous calling my name as a post-race snack??).

Usually after a race we'll get a bagel and an apple. I am always starving after a race, regardless of how long it is and I'll devour that bagel right away, then get home, eat some more, take a nap and then eat again. I feel like I deserve eating about 5 or 6 meals a day after running early in the morning. The Wall Street 3 mile race last week, however, was an evening race. We got a roll instead of a bagel (one of those really sweet rolls that I remember eating at the cafeteria in grade school) and a choice of a banana or an apple. As we were passing through the food line I saw that they were handing us something else as well--a package of whole grain tortillas. Yeah, they handed us a package of tortillas after the race. I don't know why, but at least I had an idea for dinner later on in the week!

Chicken Bacon Ranch Wraps

3 chicken breast supremes, cooked and shredded

5 slices bacon, cooked and crumbled

1/2 c. chopped lettuce

1 tomato, diced

1/2 c. shredded cheddar

1/2 c. ranch dressing

salt and pepper

4 whole grain tortillas

In a large bowl mix together the chicken, bacon, lettuce, tomato, cheese, ranch dressing and salt and pepper to taste. Right before serving spread 1/4 of the mixture into each tortilla, wrap up, and serve.

Tuna and Shrimp Ceviche

20 small cooked shrimp

.5 lb sashimi grade tuna

1/2 cucumber

1 avocado

1 mango

1/2 c. papaya

4 green onions, minced

2 TB chopped cilantro

1 t. soy sauce

1/4 c. lemon juice

1/2 c. lime juice

Remove the tails from the shrimp and cut each shrimp in half. Place in a large bowl. Chop the tuna, cucumber, avocado, mango and papaya into 1/2" cubes. Place into the bowl with the shrimp. Toss together with the green onions, cilantro, soy sauce, lemon juice and lime juice. Place in the refrigerator and chill for at least 30 minutes before serving.