Wednesday, May 26, 2010


Santa Fe Grilled Chicken Salad Wraps:

4 cups torn romaine lettuce
1 pkg (6oz) Oscar Mayer Southwestern Seasoned or Grilled Breast Strips
1 large tomato, chopped
1 can (11oz) whole kernel corn, drained
1/2 cup Kraft Mexican Style Shredded Cheese
1/4 cup Ranch dressing
1/4 cup Taco Bell Home Originals Thick 'N Chunky Salsa
8 Taco Bell Home Originals Flour Tortillas

Toss romaine, chicken breast strips, tomatoes, and corn in large bowl. Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up. Makes 8 wraps.

Pulled Chicken Sandwiches:

1 lb. boneless skinless chicken thighs
1 onion, sliced
1/2 cup Kraft Original Barbecue Sauce
1/4 cup water
1 tbs. brown sugar
1 French bread baguette, 16-20 inches long
4 Kraft Singles

Cook Chicken and onions in skillet on medium-high heat 8 minutes, stirring occasionally. Add barbecue sauce, water, and sugar; stir. Reduce heat to medium; cover. Cook an additional 7 minutes or until chicken is cooked through (165 degrees F). Remove chicken from skillet. Shred chicken with 2 forks or chop into small pieces. Return to skillet; stir until evenly coated with sauce. Cut baguette crosswise into 4 pieces. Cut each piece lenghtwise in half. Fill with chicken mixture and Singles. Makes 4 sandwiches.

Brat Wraps:

1 large onion, thinly sliced
1 tbs. olive oil
2 bottles (12oz each) beer
4 fully cooked bratwurst
1 tbs. A.1. Original Steak Sauce
4 flour tortillas (8 inch), warmed
4 Kraft Singles

Heat grill to medium heat. Cook and stir onions in hot oil in large nonstick skillet on medium-high heat 5 minutes or until onions are golden brown; cover. Simmer on low heat 10 minutes. Meanwhile, bring beer to a boil in medium saucepan. Add bratwurst; cook 5 minutes. Drain bratwurst. Grill 4-5 minutes or until heated through and browned, turning occasionally. Stir steak sauce into onions. Top tortillas with Singles, onions and bratwurst; roll up. Makes 4 wraps.

Chicken Salad Panini:

2 1/2 cups chopped, cooked chicken breasts
1/4 cup Kraft Light Mayo
2 tbs. Oscar Mayer Real Bacon Bits
1 green onion, thinly sliced
2 tbs. Kraft Light Ranch Dressing
8 slices multi-grain bread
1 tomato, cut into 8 thin slices
4 Kraft Deli Fresh 2% Milk Chedder Cheese Slices

Mix first 5 ingredients; spread onto 4 bread slices. Top with tomatoes, cheese, and remaining bread. Cook in preheated grill pan, skillet or panini maker, sprayed with cooking spray on medium heat 3 minutes on each side or until golden brown on both sides.
*Special Extra: Stir in a little Grey Poupon Dijon Mustard into the chicken salad mixture before spreading onto bread slices as directed.

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