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It had been quite a while since our family had enjoyed some good
chicken tortillas! I knew there was a package of flour tortillas at
home so I picked up a 4 - 5 lb. Roaster chicken on Sat. and not only
did we have those scrumptious wraps we also had three other great
healthy recipes from that one chicken. This is how it all came about!
After roasting the chicken, I let it set for about one hour, poured the
chicken broth into a freezer container for a quick trip to the freezer
and then pulled all the chicken from the bone. As a result the
following recipes where born.
Chicken Wraps
Chicken Vegetable Soup with Rice
Chicken Quesadilla
Fresh Green Salad with Chicken
All of these recipes where quick and easy!
1. The Chicken Wraps
One package of 8 flour tortillas
One small can of refried beans, about 15oz can
2 cups chopped chicken
2 cups shredded cheese (Mexican blend)
¼ cup corn and bean salsa
¼ cup taco sauce
Mix refried beans, chicken, salsa and taco sauce in medium size bowl.
Fill each tortilla about 4 tablespoons of bean/chicken mixture; top
with ¼ cup of cheese, wrap and put in a baking pan prepared with
cooking spray. Cover with foil and bake @ 350 degrees for 30 minutes.
2. Chicken Vegetable Soup
2 cups Chicken broth
½ cup chopped onion
½ cup chopped celery
1-16 oz. Pkg. Frozen mixed vegetables
½ cup long grain rice of your choice
Adjust seasoning with salt, pepper, granulated garlic and dry parsley.
Bring broth to a boil; add onion, celery and mixed veggies. Simmer 10
minutes; add rice and boil for 10 minutes or until rice is tender.
3. Chicken Quesadilla
2-flour tortillas
1 cup chopped chicken
2 cups Mexican blend cheese
About 2 cups of your favorite Salsa for dipping
Place one tortilla in a large fry pan prepared with food spray; top
with chicken and cheese then cover with second tortilla. Cover and heat
through, approximately 1 minute. Flip and heat for about one more
minute. Slide out of fry pan on cutting board and cut into 8 triangle
pieces. Serve with salsa.
4. Fresh Green Salad with Chicken
4 Tablespoons olive oil
2 Tablespoons white wine vinegar
2 Tablespoons Dijon mustard
½ Teaspoon salt
½ Teaspoon black pepper
1 pinch white sugar
1 Teaspoon chopped fresh parsley
1 Teaspoon lemon juice
2 cloves garlic, chopped
4 cups mixed salad greens
1 ½ cups chicken, chopped
½ cup sliced almonds
2 ounces feta cheese, crumbled
In a large bowl whisk together the olive oil, red wine vinegar,
mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add
chicken and let marinate for 15-20 minutes. Just before serving add
salad greens and toss to coat with dressing. Top with sliced almonds
and feta cheese.
Enjoy!
Chef Nick Cavataio is the author of 'Conquering Healthier Recipes and
Beyond,' a cookbook packed with more than 300 mouth-watering recipes
that are quick and easy to cook. |
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