I got a phone call from the producer of the Valley Dish - 12 News. I am excited to be able to be on the show upcoming August 5th at 4:30 pm. It will be a little different than the morning segments I'm used to, and at a different TV station.I need some help from you, my wonderful friends. I have come up with this recipe that is basically a wrap version of my husbands favorite Sundried tomato blush sauce and pasta, only it's on chicken with bacon. It will be a competition between myself and one other chef to see who's meal is the most "lunch" worthy. So...I was hoping that I could bounce this recipe off of my people here. Tell me what you think. Keep in mind, kids have to like it as well as adults. It has to be made in 6 minutes or less (and meat has to be cooked in that time). Try it out. Let me know how your family likes it. On the plus side...it's also a quick dinner! Call it a pizza wrap and I promise there isn't a kid in America who won't like it. Okay...unless they don't like pizza. Those are the same kids who don't like chocolate or marshmallows...or ice cream.
Pizza chicken and bacon wraps
Ingredients
4 oz light cream cheese, softened
2 clove pressed garlic (1 tsp minced)
1/4 cup Sundried Tomato Pesto from the solar oven
or 1/4 cup sun dried tomatoes, chopped
4 slices bacon, chopped and cooked crisp (turkey bacon okay)
3 spinach-flavored flour tortillas (9-inch diameter) or 3 large hoagie buns, toasted
1 lb chicken breast, chopped fine... seasoned well with Italian Seasoning (to your family's taste) , salt and pepper,
1 1/2 cups shredded romaine lettuce
1/2 cup shredded Parmesan cheese
DIRECTIONS
1. In large skillet, cook chicken breast and pressed garlic for 3-4 minutes on high heat. Add Tomato pesto and the cream cheese until well combined. Cook one or two minutes more until chicken is fully cooked, season well. At the same time you are cooking the chicken, cook the bacon until crispy, about 5 minutes. Gently stir bacon into the chicken mixture.
2. Lay out tortilla. Top each evenly with chicken and lettuce; top with Parmesan cheese. Roll up tightly, folding ends in. Cut in half and serve warm. Alternately, can be served in a hoagie bun as a hot sandwich.
Ingredients
4 oz light cream cheese, softened
2 clove pressed garlic (1 tsp minced)
1/4 cup Sundried Tomato Pesto from the solar oven
or 1/4 cup sun dried tomatoes, chopped
4 slices bacon, chopped and cooked crisp (turkey bacon okay)
3 spinach-flavored flour tortillas (9-inch diameter) or 3 large hoagie buns, toasted
1 lb chicken breast, chopped fine... seasoned well with Italian Seasoning (to your family's taste) , salt and pepper,
1 1/2 cups shredded romaine lettuce
1/2 cup shredded Parmesan cheese
DIRECTIONS
1. In large skillet, cook chicken breast and pressed garlic for 3-4 minutes on high heat. Add Tomato pesto and the cream cheese until well combined. Cook one or two minutes more until chicken is fully cooked, season well. At the same time you are cooking the chicken, cook the bacon until crispy, about 5 minutes. Gently stir bacon into the chicken mixture.
2. Lay out tortilla. Top each evenly with chicken and lettuce; top with Parmesan cheese. Roll up tightly, folding ends in. Cut in half and serve warm. Alternately, can be served in a hoagie bun as a hot sandwich.
3 comments:
I love you. I feel like each one of those parenthesis where specifically for me. :)
That sounds absolutely fantastic and you know anything that you can make in 6 minutes will be in my house!!
Wonderful use of chicken breast, the least favorite meat at our house. Gotta try this one on Farmer John. Because I have an abundance of fennel in my garden I'm thinking of adding a little of the green fern part to this recipe. Fennel is a classic Italian flavor, and a little may not be noticed by children.
Oooo Fennel! I love that idea!
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