Wednesday, April 2, 2008

Recipe: Semi-Homemade Southwest Bacon Chicken Wraps

Semi-Homemade Video Tip

1 pkg. Southwest steak seasoning (where sauce mixes are)
1 cup Ranch dressing
3 tbls. olive oil
2 pks. frozen grilled chicken strips
2 pks. microwave bacon
1 cup sharp cheddar cheese- shredded
1 pkg. shredded lettuce
2 tomatoes- diced
(optional) 1 can black beans
1 pkg. 8-10 large wheat tortilla wraps

Semi-Homemade Tip: You can easily make a signature dressing by combining steak marinade dry seasoning and bottled salad dressing. This recipe makes my spicy “Southwest Sauce”, Southwest seasoning +ranch. It’s perfect on these chicken wraps, or as a vegetable dip. You can also experiment at home and make up your own combinations like taco seasoning + ranch, chili seasoning + ranch, spicy Caribbean + catalina or my new favorite, sweet & sour + Catalina for an exotic flavor.

1- Mix ranch dressing and Southwest seasoning in small decorative bowl. You control how spicy this dressing gets by how much seasoning you use. I use the whole package.
2- Heat a olive oil in a large skillet over medium heat. Add the frozen chicken strips and turn up the heat to high. Keep stirring until chicken is heated through @ 15-20 minutes. I like my chicken a little crisp too.
3- Meanwhile, cook both packs of bacon in microwave according to directions. Since you can only microwave @ 4 slices at a time- this takes a couple of minutes.
4- Dice tomatoes. (Optional-open can of black beans and drain).
5- Heat tortillas according to package directions.

Assemble your wraps as follows: chicken, cheese, bacon, lettuce, tomatoes (and black beans), dressing. Roll up like a burrito and enjoy!

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