Foodie Friday--It's A Wrap

Foodie Friday-It's a Wrap

I'd like to share with you today two recipes for tortilla wraps that I tasted at a friend's home after our service group meeting. The wraps are made using spinach tortillas each with a scrumptious filling. Normally I don't care for curry, but this has just enough to give it a great flavor without overpowering it. The turkey is delicious with it's cranberry too.
Curry Chicken Wraps
4 lobs chicken tenders
1 1/2 c. mayonnaise
3 T. curry
4 tsp. Worcestershire sauce
1/3 c. mustard
3/4 c. sugar
1 c. raisins
spinach wraps
Cook frozen tenders in their own juices for 10-12 minutes in a covered pot on the stove. Cool. In a bowl combine all other ingredients. Fold in chicken using a fork. Add raisins, fill wraps and roll. Cut in thirds. (You can make ahead and refridgerate in plastic wrap before cutting.)

Turkey Wraps
2 lbs. shaved deli turkey breast
8 oz. cream cheese
1 can cranberry sauce
1/2 small red onion, diced
sprouts and lettuce (optional)
spinach wraps

Spread a thin coat of cream cheese over at least half of the wrap then add a layer of he cranberry sauce. Then sprinkle the diced red onion. Add turkey to the center of the wrap and salt and pepper. Top with sprouts and/or lettuce if desired. Roll it all. Place in refrigerator. When ready to serve, cut in thirds on an angle.

These were served with a pasta salad, fresh blackberries and strawberries and Meltaway cookies with a frozen Raspberry parfait for dessert. Delicious. Thanks Larraine! For more mouth-watering recipes check out Designs by Gollum here.

A Warm and Filling Recipe

I had planned on a tutorial of making Homemade Noodles today but sickness (children of another woman who was also going to learn with me) got in the way. So, I will give you an easy Tortilla Casserole that I made for the first time Monday. Because it got all eaten, I don't have pictures of it. But, it is very similar to regular Chicken Tortillas baked in a 9X12 pan except this is all layers in the casserole dish instead of each tortilla wrapped up with filling.

Chicken Tortilla Casserole
4 Chicken breast halves (split, with bones gives more flavor)

Let a pan of water come to a boil, then add chicken and cover. Turn off the stove and let them cook for 20 minutes. After 20 minutes take them out of the water and when they cool enough to handle, skin, bone and shred them.

Make a sauce with about 1/2-1 cup of the chicken juice, 1 can of cream of chicken soup, 1 cup of sour cream and 1 cup of milk.

Spray casserole dish with cooking spray like Pam. Then layer enough corn tortillas that you tear up into about 2" squares to cover the bottom of the dish. Next layer 1/3 of the chicken. Next layer 1/3 of a green pepper cubed. Then a layer of sauce. Make 2 more layers with the tortillas, chicken, green pepper and sauce. On the top sprinkle shredded monterey jack cheese (about 8 oz or to your liking). Bake 15 minutes in oven at 350 degrees. At that point open oven door and add whole, pitted black olives in rows on top. Put back into oven for another 15 minutes or until it is all bubbly and smells great. Serve it with a little salsa drizzled over it.

This is not a gourmet recipe. Just a really yummy one. I use fat-free sour cream and healthier soup to make myself think it is good for me! I hope you enjoy it too.