Wednesday, February 12, 2014

Leftover Land! Crunchy Chicken Wrap

If you are anything like me, fellow Sorella Stylers, you haven't quite mastered the "cooking for 2" technique.  Maybe it comes from growing up in a massive Italian family.  My aunts and mother never cooked for less than 8 people and many times it was up to 80(Christmas, birthdays, graduations...any reason to celebrate)!!! 

Anyhoo, I typically make more food than my husband and I consume in one sitting which inevitably leads to leftovers.  And instead of eating the same exact meal that I cooked the day or two before, I really enjoy coming up with twists on the dishes that are already ready to go! 

SO.  Rice, chicken...these are typical staples in my kitchen that don't get consumed the first time around.  Add a couple of fun veggies and toppings and you've got yourself a party!  

The challenge tonight:


What you need:
Cooked, shredded chicken
Cooked rice
bell pepper, onion, tomato chopped up in vinaigrette
sour cream, cheese, cholula hot sauce, avocado 
Large Tortilla (white sticks together and crisps up better than wheat)

To add flavor, chop up the veggies and toss them in olive oil, red wine vinegar, salt, pepper, and lemon juice.  

Get a nonstick pan going on med/hi heat. Or you can use a panini press.
Build your tortilla! 
Start with the cheese, leaving at least 1 1/2 inches around the whole perimeter.

Roll up the tortilla, spray a little cooking spray on edges to help keep together in pan.  Start on the edge side first and cook 3-5 minutes on each side.

We found out the hard way that white tortillas crisp up a LOT better than the whole wheat ones, but each are equally delicioso!!

This meal can allow you to get super creative with flavors and ingredients! Corn, black beans, anything goes...per the usual in my kitchen most days!


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