All Wrapped Up Lunch
Chicken Wraps- This recipe takes some knife skills to cut up bell peppers and chicken- – But YOU CAN DO IT!
2 tablespoons honey
1 pinch of salt
1 tablespoon oil
3-4 dashes of hot sauce (optional)
1-inch fresh ginger, peeled & grated (optional)
4 skinless, boneless chicken breast-cut into 24 strips
1 small yellow bell pepper
1 small red bell pepper
1 cup snow peas
8 tortillas
Juice from ½ lime
Ranch Dressing
#1 Now heat the frying pan for 2 minutes, add the coated chicken and fry for 4-5 minutes. The chicken will turn golden and then caramelize.
#2 Now add the cut peppers, snow peas and lime juice. Stir occasionally to prevent sticking.
#3 When the chicken and peppers are cooked. Open a tortilla and lay 3 chicken strips and some peppers along the top of each tortilla, leaving the other side and the sides empty. To wrap, fold the empty end inward and overlap the sides. The filling should be securely wrapped but will peep out appetizingly from the open end. Perhaps Ranch Dressing-Enjoy
Baked Potato Wedges –Crispy Potato Wedges
Crunchy on the outside-fluffy inside!
Bake at 425° for 30-35 minutes or until the potatoes are fork tender.
1 small yellow bell pepper
1 small red bell pepper
1 cup snow peas
8 tortillas
Juice from ½ lime
Ranch Dressing
#1 Now heat the frying pan for 2 minutes, add the coated chicken and fry for 4-5 minutes. The chicken will turn golden and then caramelize.
#2 Now add the cut peppers, snow peas and lime juice. Stir occasionally to prevent sticking.
#3 When the chicken and peppers are cooked. Open a tortilla and lay 3 chicken strips and some peppers along the top of each tortilla, leaving the other side and the sides empty. To wrap, fold the empty end inward and overlap the sides. The filling should be securely wrapped but will peep out appetizingly from the open end. Perhaps Ranch Dressing-Enjoy
Baked Potato Wedges –Crispy Potato Wedges
Crunchy on the outside-fluffy inside!
Bake at 425° for 30-35 minutes or until the potatoes are fork tender.