Hot and Cold Chicken Wrap




Every day chicken given new life especially with fresh tomatoes. Substitute fresh grilled corn for fried corn for a real summer treat!

Step 1: Prepare Cold Mix

Prepare cold mix by placing 1/2 cup chopped tomatoes in a bowl. Sprinkle 1/2 teaspoon salt and 1 minced garlic clove, stir. Dice 1/2 of an avocado, 1/4 cup finely chopped white onion, 1/3 cup finely chopped celery and 1/3 cup finely sliced green onions. Add 1 tablespoon olive oil, 1 tablespoon lemon juice. Stir place the avocado pit in the bowl (to stop avocado from turning brown). Refrigerate.

Step 2: Chicken!

Prepare chicken.  Dice ¾ lb of chicken (I used boneless).  Season to taste with salt, black pepper, and red pepper.  Drizzle with yellow mustard, mix thoroughly y to coat chicken cubes, then dust in flour, and fry until golden brown (try this for fried fish, too!)  The result is a lightly breaded chicken nugget.  Drain on paper towels.

Step 3: Sauce

While chicken is frying. Make sauce.  In a saucepan over medium heat combine ¾ cup of half and half, 1 crushed chicken bouillon cube, 3 tablespoons of Dijon mustard, salt, pepper (red and black).  Stir over medium heat until sauce thickens and bouillon is dissolved.

Step 4: Fried Corn

With 2 tablespoons of hot oil from chicken, stir fry one can of whole kernel corn, until it starts to brown.

Step 5: Voila!

On warm flour tortilla shells, place some of the cold mix, then arrange fried chicken nuggets, drizzle on sauce top with fried corn, wrap, roll and enjoy!



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