Chicken Caesar Salad Wraps

I love wraps!  These are simple and delicious.  This recipe was my inspiration, but I ended up using my own recipe because it was SO much easier and probably tasted just as good anyway.  So yeah, here's the recipe that gave me the idea to make these, but skip over it and just read what I wrote below it if you want a much simpler version:

*Note: If rotisserie chickens aren’t your thing, go ahead and sub 3 cups of cooked, shredded chicken for the rotisserie.

*Makes 4 wraps

INGREDIENTS:
1/4 cup light or regular mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice (from about 1 large lemon)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 garlic clove, finely minced
1/4 cup olive oil
1 (2 1/2 pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-sized pieces (about 3 cups)
1 romaine lettuce heart (about 6 ounces), torn into bite-sized pieces
4 (10-inch) whole-grain tortillas or wraps

DIRECTIONS:
In a small bowl, whisk together the mayo, Parmesan cheese, lemon juice, Worcestershire sauce, mustard and garlic. Whisk in the olive oil slowly until thoroughly incorporated.

In a large bowl, toss the chicken and lettuce with the dressing. Divide the chicken/lettuce mixture evenly among the tortillas or wraps. Roll and secure with a toothpick, if desired. Serve.

So I cooked some (3 large ones?) boneless skinless chicken breasts in my crock pot for a few hours in water.  When the chicken was done I took it out of the crock pot, shredded it, and discarded the water in the crock pot.  I then put the shredded chicken back in with caesar dressing (maybe about 3/4 cup?  you can add however much you think tastes good) and some parmesan cheese, and let that cook for about a half an hour until it was warm.  I then assembled the chicken mixture on a tortilla with some romaine lettuce and chopped tomatoes, rolled them up, and served them.  So easy and so yummy!  It made about 4-5 wraps.

Peanut Butter Blossoms

These cookies are fun, and great for peanut butter lovers.  Whenever I have a bunch of Hersey's Kisses I make them, and eat them much too quickly.  :-)  Here's the recipe:

Peanut Butter Blossoms

• 1
• 2
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• 5

Loved It?

ingredients

• 1/2
  cup shortening
• 1/2
  cup peanut butter
• 1/2
  cup granulated sugar
• 1/2
  cup packed brown sugar
• 1
  teaspoon baking powder
• 1/8
  teaspoon baking soda
• 1
  egg
• 2
  tablespoons milk
• 1
  teaspoon vanilla
• 1 3/4
  cups all-purpose flour
• 1/4
  cup granulated sugar
• Chocolate kisses or stars

directions

1.Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2.Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookies center. Transfer to a wire rack and let cool. Makes 54 cookies.

from the test kitchen

• Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

The only way I change this is by adding softened butter instead of shortening.  (I've heard shortening is good too though).  They are super easy to make and kids love them!  (Then again, kids pretty much love every cookie....)  :-)

Ground Beef Enchiladas

Usually when I make enchiladas, I make them with chicken.  I am not usually the biggest fan of ground beef, but this recipe got amazing reviews, so I gave it a try.

Ground Beef Enchiladas

Time: 45 minutes prep + 30 minutes baking

Yield: 7 servings

Recipe adapted from The Pioneer Woman

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SAUCE:

1 T canola oil

1 T flour

1  28 ounce can enchilada sauce (I used mild)

2 C chicken broth

1/2 t salt

1/2 t pepper

2 T fresh cilantro, chopped

MEAT and FILLING:

1 1/2 pounds ground beef

1 medium onion, chopped

2  4 ounce cans green chilies

1/2  t salt

12-14 white corn tortillas

3 C cheddar cheese, grated

1/2 C black olives, chopped

1 C green onions, chopped

1/2 C cilantro, chopped

1. Heat up a large, deep skillet over medium high heat. Pour the oil in followed by the flour. Whisk them together. 

2. Pour in your Enchilada Sauce….chicken broth….cilantro, salt and pepper. Whisk it all together to combine. 

3. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes. 

4. Heat up a separate skillet and toss in your ground beef, onion and the salt. Brown the meat over medium high heat, stirring occasionally. 

5. When your meat is brown and the onions are transparent remove your pan from the heat and pour in your green chilies. 

6. Chop up your green onions, olives and cilantro. 

                           

Spray a 9×13 pan with cooking spray. Pour about 3/4 C of your red sauce into the pan. 

7. Heat up a large griddle and spray it with cooking spray. Cook the tortillas until each side is just a bit crisp and golden, about 2 minutes per side.  This will make it easier to fill them, you shouldn’t have any trouble with them cracking.

8. Take your tortillas one at a time and dip it into your red sauce, making sure that the sauce covers both sides. 

9. Lay the smothered tortilla onto a cookie sheet and cover it with meat, green onions, olives, cilantro and cheese.

10. Roll the tortillas up and lay them seam side down into the pan.  Pour the rest of the sauce over the top of the enchiladas.  Sprinkle cheddar cheese over the top of the sauce. Top with any leftover green onions and olives. 

Bake at 350 degrees for 20 minutes, or until bubbly. 

11. Remove the pan from the oven, sprinkle with chopped cilantro and serve. 

Enjoy!!!

I did change this recipe just a little.  First, by using flour tortillas that didn't need to be cooked instead of corn tortillas that required cooking.  Second, by omitting the green onions.  (Because I forgot to buy them).  :-)  Third, I skipped whisking together oil and flour and then adding the enchilada sauce, broth, etc.  I just heated up the enchilada sauce, chicken broth, cilantro, and S & P in a sauce pan. Otherwise, I stuck to the recipe pretty closely.  I actually liked them, but they certainly weren't amazing.  I still think that the honey lime enchiladas are my favorite.  However, I will say that these are some of the best beef enchiladas I have ever had.  And my favorite thing about them is the green chiles.  Yum!  They add so much flavor.  Don't leave them out!