Karen’s Chicken Wraps

Grill boneless chicken breasts using lemon pepper seasoning. Karen grills the chicken the night before and keeps them in chicken broth to reheat and serve from a crock pot.

Yummy Rice Mix
1½ cups cooked rice
1 can black beans (rinsed and drained)
1 can corn (drained)
½ cup green onion
1 small can chopped green chilies (Karen uses fresh jalapeño)
Juice and zest of one lime (use more to taste)
Italian dressing, just to coat
2 diced tomatoes (added just prior to serving)

“Wrap” up chicken slices with rice mixture, shredded lettuce, and salsa. Karen found a brand of oval wraps called Flat Out, lo-cal and really soft. Yummy! This would be delicious toasted on a Panini grill (or with a brick and a grill pan like I use at home.)

Vicky’s Chicken Wraps

Marinate or season and baste chicken with Italian Dressing, Cajun spiced seasoning, or a mixture of olive oil, cayenne pepper, fresh cilantro, garlic and chili powder.

Grill chicken breasts and slice in thin slices. (Vicky allows at least one per guest)

Make a buffet of fixings that may include:
- onions, grilled with red and green pepper strips.Vicky adds banana or habanera peppers.
-chopped tomatoes with olive oil and cilantro or basil.
-black beans mixed with sweet corn, chopped tomatoes, fresh chives or onion.
-guacamole’, go ahead and try your hand at home made. Recipe Lady offers a recipe!
-shredded cheeses, Mexican blend, pepper jack, or cheddar.
-shredded lettuce.
-steamed rice.
-salsa and sour cream.

Provide warm tortilla shells and cold drinks, and the party happens!

* To warm and keep tortillas: Preheat oven to 250 degrees. Wrap a stack of tortillas in a damp dishtowel and place in a casserole dish of similar size. Cover tightly with a lid or a piece of aluminum foil. Heat in oven for ~20 minutes.

June 11, 2008