Monday, August 23, 2010

It's a Wrap!

Just finished sewing a ruffle checkbook cover (revealing it tomorrow with a tutorial finally!), but I didn't want to leave you guys without an update -- since I got in too late Thursday to prepare an update for Friday. So sorry about that!

So I wanted to share this yummy wrap I love love. It's very fresh and makes a great dinner.

Spinach, Blue Cheese, Pecan, Chicken Wrap
adapted from Southern Living

1 pound chicken tenders
Seasoned salt
1 Tbsp canola or vegetable oil
1 8 oz. container of spreadable cream cheese, almost room temperature
2 Tbsp buttermilk
1/4 tsp garlic powder
1/4 tsp onion powder
1 4 oz. package of crumbled blue cheese
1/2 cup chopped, toasted pecans
1/2 cup dried cranberries
8 8-inch flour tortillas (I use whole wheat.)
1 Granny Smith apple, sliced thinly
4 cups baby spinach leaves

1. Lightly sprinkle chicken tenders with seasoned salt. Heat oil in large skillet over medium heat, and cook chicken tenders until done, flipping over after 4 to 5 minutes.

2. Combine cream cheese, garlic powder, onion powder, and blue cheese in a medium-sized bowl. Add in blue cheese, pecans, and cranberries.

3. Spread about 5 tablespoons of cream cheese mixture on each tortilla. Layer with apple slices, spinach leaves, and one or two chicken tenders (depending on how much you want).

4. Roll up, and secure with a toothpick. Then cut in half.

Want something a little lighter? Make the wrap minus the chicken. It's just as yummy and a great vegetarian lunch.


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1 comment:

Meg said...

That looks awesome!!!!


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