I will be hosting my first Blog Carnival at http://blogcarnival.com/bc/cprof_1738.html. The subject is party/picnic/BBQ food. So far I have a few great submissions. I will have it published on June 7th.
Friday, June 1, 2007
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2 comments:
I have one for your carnival, but can't write a blog article about it--not the right subject matter. My party food submission is this:
Chicken Wraps Mexicana
1 or 2 packages each of colored, flavored wraps (found in the bread or tortilla dept.)
About 4 or 5 packages chicken breasts or thighs, boiled and shredded (with food processor)
1 or 2 jars black bean/corn salsa
1 head green leaf lettuce (not iceberg), bottom stem cut off and stalks cut up for easier processing
1 small bag peeled baby carrots
Ice cream scoop or large serving spoon for measuring filling into tortillas
Toothpicks
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Boil and shred chicken, set aside. Next, shred lettuce and carrots in processor until it turns to mulch. In a large bowl, combine chicken shreds, lettuce/carrot mulch, and salsa, stirring well. Scoop 1 or 2 scoops (depending on how many tortillas you need to fill) onto one end of tortilla, spread out mixture across end of tortilla, roll, and spear twice--NOT IN THE CENTER, BUT ON EITHER END. Cut rolled tortilla in center, adjust toothpicks as needed, and serve.
For low- or no-sodium version, pay attention to your chicken brand and salsa selections--the flavored tortillas are all high sodium, but you can substitute raw collard leaves or lettuce for the tortilla. I have found that Perdue chicken (check the package back for nutritional label) and Salpica salsa (in health food stores) helps cut down the total sodium of this recipe.
Wenchypoo, I will make a post of this on my blog and reference back to you. Yum!!! Or, you could submit it to my next month blog carnival!
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