Chicken Fajita Wrap Thursday, April 2, 2008


10 inch whole wheat tortilla
chicken breast strips
bacon slices
cheddar jack cheese
red onions
grilled pineapple chunks
tomatoes, sliced
Mexican ranch dressing

Mexican ranch dressing: Blend salsa to taste into ranch dressing.


Pre-cook chicken breasts and cut into strips and set aside. Pre-cook bacon slices, set aside. Saute pineapple chunks and set aside. Spread or drizzle Mexican ranch dressing on the tortilla. Layer the chicken strips, bacon slices, cheese, lettuce, tomato slices, red onions and grilled pineapple chunks on the tortilla. Roll tightly together. Press large toothpicks through the wrap and cut on the diagonal. Enjoy.

Bonus recipe:
Roasted Corn and Baked Potato Chowder

2 bacon slices, chopped
1 small onion, chopped
1 baked potato, peeled, cut into ½ inch cubes
1/2 red bell pepper, chopped
2 cups whole milk
1 15 oz can creamed corn
1 cup roasted corn kernels
1 TBSP fresh thyme, chopped

Cook bacon in a heavy, large saucepan over medium heat until fat is clear (about 3 minutes). Add onion and cook until tender, stirring occasionally (about 8 minutes). Add potato and bell pepper and saute 1 minute. Add 2 cups milk and bring to a boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally (about 15 minutes). Add creamed corn, corn kernels and 1 TBSP thyme and simmer until heated through. Season to taste with salt and pepper.

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