Capers' Dilled-Salmon Wrap

1 ½ tbsp plain organic yogurt
half an organic cucumber, shredded
½ tsp fresh dill
¼ tsp garlic powder
½ tsp lemon zest
sea salt and freshly ground pepper to taste
6 oz cooked wild-salmon filet, cut into bite-size pieces
1 whole-wheat tortilla
1 leaf organic-romaine lettuce, shredded

Mix together yogurt, cucumber, dill, garlic powder, lemon zest, salt, and pepper. Fold in salmon. Spread on tortilla, top with lettuce, and wrap it up to go.

Whole Foods Markets' Mexican-Chicken Soup

4 cups chicken broth (homemade or canned)
1 large garlic clove, crushed into a pulp
2-3 tbsp ancho-chili purée
1 15-oz can chopped tomatoes with juice
2 small carrots, cut into bite-size pieces
½ pound skinless, boneless chicken breast, cut into small strips
salt and pepper to taste

Garnishes: diced avocado, crumbled tortilla chips, fresh cilantro, lime wedges, crumbled feta or Jack cheese

In a medium soup pot, heat the broth until simmering. Add the garlic, chili purée, tomatoes, and carrots and simmer until the carrots are tender, about 15 to 20 minutes. Add the chicken breast strips and simmer over low heat until cooked.