Chicken Wraps

6-8 flour tortillas

1-2 chicken breasts, cooked and cut into strips

Lettuce

Tomatoes

Avocado

Cheese

Bacon

Mandarin oranges

Pineapple

Almonds

Salad dressing

 

All wraps use tortillas, chicken, and dressing.  Add or omit ingredients to create any combination!

 

BLT Wrap-  Use lettuce, tomatoes, cheese, bacon, and ranch dressing.

Oriental Wrap-  Use lettuce, Mandarin oranges, almonds, and honey mustard dressing.

Cowboy Wrap-  Use lettuce, bacon, cheese, pineapple, and BBQ sauce.

California Wrap- Use lettuce, tomatoes, avocado, cheese, and Caesar or ranch dressing.

 

Warm tortillas to room temperature so that they are easy to fold.  Spread a thin layer of dressing on each tortilla.  Fill with desired toppings.  Fold and enjoy!  (You may need to add more dressing depending on how many toppings you add.) 

Freanch Toast with Cinnamon Syrup

Sorry I don't have a picture for this one.  We enjoyed it so much we forgot to take one!  The cinnamon syrup really makes this yummy.  It's not too thick or too sweet, just delicious!

For the French Toast, I used 6 eggs, about 1/4 cup of milk, 1 tsp. vanilla, 1/4 tsp. cinnamon, and 1/8 tsp. baking powder.  Mix the ingredients thoroughly before dipping the slices of bread in and placing them on the griddle.  

Cinnamon Syrup:

1/2 cup granulated sugar
1/4 cup dark corn syrup (I only had light corn syrup, and it still worked) 
1/4 teaspoon ground cinnamon
1/4 cup water

1/4 cup evaporated milk

Combine sugar, dark corn syrup, cinnamon, and water in a small saucepan, stirring until well-mixed. Bring the mixture to a boil over medium-high heat, stirring constantly. Boil for 2 minutes, then remove from heat and stir in evaporated milk.  Serve warm with French Toast.  

Marinated Southwestern Grilled Chicken

So, I found this recipe on Familyfun.com and thought I'd try it out. It turned out very moist and flavorful. The original recipe says to grill the chicken, but since we don't have a real grill, I just used my good ol' George Foreman. I think it would be even better on a real grill (hmmmm, maybe I can pick one up for Joe for Father's Day ;) ), but it was still yummy.

After grilling, let the chicken rest for 5 minutes, then slice and serve tostada-style with tortillas, lettuce, tomatoes, rice, etc.

Marinade:

1/2 c. fresh lime juice (about 3-4 limes)
Hint: (Roll the lime back and forth on the counter before squeezing to get the most juice out of each one.)
1/4 c. soy sauce
1/4 c. vegetable oil
1 T. honey
2 tsp. minced garlic
1 1/2 tsp. chili powder
1-2 T. fresh cilantro, chopped

About 6- 40z. pieces of chicken, (I used boneless, skinless chicken breasts cut in half)

Combine all ingredients in a ziploc bag. Pierce chicken with a fork, and put in marinade, squeezing all the air out of the bag before sealing. Rotate the bag so all the chicken is coated. Place bag in a bowl, and let it marinate at least 4 hours (or overnight) in the fridge. Take chicken out of the fridge 20 min. before you want to start grilling. Grill until no longer pink inside. (Time varies depending on what method of grilling you use.) FYI: I did try baking this once too, and it did not turn out nearly as good.