Tuesday, August 16, 2011

Recipe: Chicken Caesar Wraps and Oven Baked Potato Wedges

I made these summer delights for dinner last night. Try them out!

Chicken Caesar Wrap and Oven Baked Potato Wedges

Chicken Caesar Wrap
Handful fresh spinach leaves
1 Romaine head, chopped
¼ Red Bell Pepper, chopped
¼ Green Bell Pepper, chopped
1 Small Tomato, chopped
Chicken Strips, precooked 
¼ cup Caesar Dressing
2 Tbsp Grated Parmesan Cheese
Large Tortillas

Combine all prepared vegetables in a large mixing bowl. Chop up chicken strips and add to vegetables in the bowl. Add Caesar dressing and parmesan cheese and mix until well incorporated to make the wrap filling. Place about a ¼ cup of the wrap filling on the center of a tortilla. Roll up the tortilla encasing the wrap filling. Insert a toothpick in the center of the wrap to help hold it together.
Servings: 4

Oven Baked Potato Wedges
3 Medium Russet Potatoes, scrubbed
1 Tbsp Extra Virgin Olive Oil
½ tsp Garlic Powder
½ tsp Salt
¼ tsp Pepper

Preheat oven to 375 degrees. Slice each potato into 8 wedges and place into a medium bowl. Mix together the oil, garlic powder, salt & pepper in a separate bowl. Pour over potato wedges and mix well using your hands. Place wedges on a cookie sheet, skin side down, leaving space between each wedge. Place into oven and bake approximately 30-35 minutes until golden.
Servings: 4

This turned out to be a tasty meal. It was also light but satisfying for a hot summer day!

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