Chicken Wraps Two Ways with Baked Herbed French Fries

June 08, 2019  •  Leave a Comment

Chicken Wraps Two Ways with Baked Herbed French Fries

 

 

Ranch Chicken Wraps

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Ingredients
1 ½ tsp salt
1 tsp ground black pepper
1 ½ Tbsp garlic powder
1 ½ Tbsp onion powder
1 ½ Tbsp dill weed
3 Tbsp dried parsley leaf
1 tsp dried chives optional
2.5 lbs boneless skinless chicken breast (This is about 3-4 average sized chicken breasts.  You can also use chicken tenderloins, chicken thighs, or other cuts of meat)
4 Tbsp vegetable oil
2 cups mozzarella cheese shredded
2 cups parmesan cheese
2 cups fresh minced parsley 
2 cups thinly sliced red onions
8-10 8” tortillas

Instructions
Cut the chicken breast into 1-2" chunks.  Put them in a container with 2 Tbsp vegetable oil, garlic powder, onion powder, dill weed, parsley, chives, salt and pepper.  Stir to coat with seasoning.  Let rest in the refrigerator for 10-15 minutes.

Heat remaining oil in a skillet over high heat.  Add the chicken and spread into a single flat layer.  Let cook 4-5 minutes without stirring or moving the chicken.  Then flip the pieces over and cook an additional 3-5 minutes or until the chicken is cooked through (165˚F internal temp)

Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 2 tbsp of mozzarella cheese, 2 tbsp parmesan cheese, and 1 tbsp of minced fresh parsley and sliced red onions on each tortilla. Fold tightly to form a burrito shape.

Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve with ranch dressing for dipping

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Buffalo Chicken Wraps

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Ingredients
1 ½ tsp salt
1 tsp ground black pepper
4 Tbsp vegetable oil
2.5 lbs boneless skinless chicken breast (This is about 3-4 average sized chicken breasts.  You can also use chicken tenderloins, chicken thighs, or other cuts of meat)
1 1/3 cup Frank's red hot sauce
1/2 cup unsalted butter (1stick)
2 Tbsp white vinegar
1/2 tsp Worcestershire sauce
1/4 tsp garlic powder
salt to taste
2 cups white cheddar cheese shredded
2 cups sliced celery
2 cups shredded carrots 
8-10 8” tortillas

Instructions
Cut the chicken breast into 1-2" chunks.  Put them in a container with 2 Tbsp vegetable oil, salt and pepper.  Stir to coat with seasoning. 

Slice celery sticks long ways into thin strips then chop into thirds; shred carrots and chop into thirds. 

Heat remaining oil in a skillet over high heat.  Add the chicken and spread into a single flat layer.  Let cook 4-5 minutes without stirring or moving the chicken.  Then flip the pieces over and cook an additional 3-5 minutes or until the chicken is cooked through (165˚F internal temp)

Mix together Frank's red hot sauce, butter, white vinegar, Worcestershire sauce and garlic powder. Toss cooked chicken pieces in sauce.

Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 2 tbsp of cheddar cheese, celery sticks and carrots on each tortilla. Fold tightly to form a burrito shape.

Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve with blue cheese dressing for dipping

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Baked Herby French Fries

Ingredients
4 Tbsp vegetable oil — divided
5 lbs golden yellow potatoes — Yukon Gold or similar
2 tsp kosher salt — plus additional to taste
1 Tbsp garlic powder
1 Tbsp dried parsley
1 Tbsp onion powder
2 tsp dill weed
1 tsp ground black pepper
Optional toppings: chopped fresh chives — fresh parsley, freshly grated Parmesan cheese

Instructions
Place a rack in the lower third of your oven and preheat to 450 degrees F. Drizzle a large baking sheet with 2 Tbsp vegetable oil, brushing it as needed so that it nicely coats the pan.
Scrub the potatoes and peel if desired (I leave the peels on). Slice into 1/4-inch-wide sticks. Place the potatoes in a large bowl, then pour cold tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 1 hour in the fridge.

Drain the potatoes, then transfer them to a clean towel and dry as completely as you can. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the bowl. Drizzle with the remaining 2 tablespoons vegetable oil and sprinkle with salt, garlic powder, dill weed, onion powder, dried parsley and pepper. Toss to coat, making sure the spices and oil are well distributed. Spread the potatoes into a single layer on the prepared baking sheet.


Roast in the lower third of the oven for 15 to 20 minutes, until turning golden underneath. Remove the baking sheet from the oven and, with a large, firm spatula, carefully loosen the fries from the bottom of the pan. Flip them in large sections as best as you can so that the potatoes rotate and brown evenly on all sides (no need to painstakingly flip every single one). Return the potatoes to a single layer. Place the pan back in the oven and continue baking until the fries are as golden and crisp as you like, about 5 to 10 additional minutes (30 minutes total was ideal timing for this crispy-fry lover). While the fries are hot, sprinkle with any desired toppings and a bit more salt to taste.



 


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