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Posts Tagged ‘Canned Chicken Breast’

Any reason to use wonton wrapper is a good enough reason for me. I love them, the things you can stuff into them is endless. You might see them on my blog from time to time. I use them for Wonton Taco Cups . I use them for Kale Ravioli’s. Wonton’s are so easy to work with and they crisp up so nice. I’m going to take you through a fun and easy recipe that is perfect as a side dish or an appetizer, but I will admit I sometimes eat them for dinner.

The can chicken breast I get from Sam’s club is so good, it’s all natural with no MSG, or preservatives, plus is it chicken breast meat, no rib meat or other additives are added. So I never feel guilty serving it.

One thing you can always find in my house is a variety of cheese products, so I wanted to try something different in this Quito so I used Laughing Cow cheese wedges instead of shredded cheese.

Just chop into bite size pieces and smash into the chicken and salsa mix, it really gave it a creamy texture.

Add some corn.

Get your wraps ready.

Plop a tablespoon full on the wrap and spread over the entire wrap.

I do suggest getting it as close to the edge as possible so the end of the Quito’s has some filling. It’s such a thin layer that it will not squish out as you roll it.

Assemble on a cookie sheet and bake foe 15 minutes on 375 degrees.

They come out all crispy and ready to be devoured.

Here’s The Recipe:

Ingredients:

  • One 12.5-oz. can chunk white chicken breast in water, drained and flaked (about 1 1/2 cups)
  • 1/2 cup salsa
  • 3 Laughing Cow Blue Cheese Wedges or 1/3 cup shredded cheese
  • 1/4 cup corn
  • 16 small square wonton wrappers
  • Optional dips: salsa, red enchilada sauce, or sour cream

Directions:
Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray and set aside.

In a medium bowl, combine the chicken, salsa, cheese and then add the corn. Mix thoroughly.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping tablespoon of chicken mixture onto each wrapper, and spread it evenly over the entire surface of each. Roll each wonton up tightly into a cigar-shaped tube. Place wonton on the baking sheet, seam side down. If needed, secure with toothpicks. Repeat with remaining wonton and chicken mixture.

Bake until crispy, about 15 minutes.

Next time I make these will be adding black beans, I want to load them up with some fiber.

So the winner of the 4 Luna Bar’s is: Annie Yarde: I’ve never tried a nutrition bar, but these sound yummy!

Annie just email me at denajeanne@gmail.com with your full mailing address and I will get those right out to you. 

Note: I used Random.org to determine the winner of this giveaway, which by the way is so much fun, I am easily amused. Thanks to everyone who entered.

Question of the Day: What’s your favorite Mexican food?  I can not answer that because I could not choose, I love too many. 

Check Ya Later.

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When I made these Blue Cheese Chicken Wraps I had intended on taking them to work as my lunch, but once I made them, I had to try it, so I served them for dinner, and still had two left for lunches. All’s I can say is Blue Cheese Please.

We also had a Spinach salad and a side of rice with our Blue Cheese Chicken Wrap.

Love this salad, the dressing is so good, it’s a white balsamic vinaigrette.

Plus it also has blue cheese and I love blue cheese.

This wedge of Blue Cheese was so fantastic, I mean it, I could not stop taking bites of the bits.

Chopped the wedge into bits and added to the mix.

Such an easy recipe to just throw together.

My kitchen does not have much counter space so I do tend to assemble food on my stove, sorry about the dark photo’s.

I held back some of the spinach leaves from the salad and added to the wraps along with some shredded cheese.

Folded them up and grilled on the panini maker for 6 minutes.

Just enough time to heat up the ingredients and brown and crisp the tortilla.

I can not wait to make these again, they were spicy, cheesy and wonderful.

Buffalo Chicken Grilled Wrap

Makes 4 Wraps

Ingredients:

  • 1 – 13 Ounce Can of Chicken
  • 1/4 cup Frank’s Red Hot Sauce
  • 2 Green Onions Chopped
  • 2 Tablespoons Blue Cheese Salad Dressing
  • 1/4 Cup Crumbled Blue Cheese
  • 4 10-Inch Flour Tortillas
  • 1 – 5 Ounce Container of Plain Greek Yogurt
  • Salt , to Taste
  • Pepper , to Taste
  • Fresh Spinach (add just before you fold)
  • Shredded Cheese (add just before you fold)
Directions:
Mix all ingredients together except spinach and shredded cheese, and spoon equal sized portions into the center of each tortillas, put a few pieces of fresh spinach leaves on top of chicken mix and sprinkle with shredded cheese. Fold tortilla’s and grill for 6 minutes.
BEST BODY BOOTCAMP
Boot Camp Update: Boot Camp is going really well, I love weight lifting, and have really enjoyed the challenges. I like stepping out of my comfort zone and doing new exercises, and using new equipment. I really have found a love for squats and lunges.
0605_plie_squat_uprow.jpg
The Plie Squat with Upright Row has become a favorite of mine:
1. Wide stance, feet pointed diagonal away from body, dumbbells in front, palms facing towards body
2. Squat down without letting knees go beyond toes
3. When coming back up, raise dumbbells to chest height, elbows pointing out to side
4. Works inner thigh and glutes
The thing I am taking away from this Boot Camp that is the most important to me is the confidence I have developed.
Question of the Day: What’s your Favorite Wrap Sandwich?

Check Ya Later.

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