 |
| Turkey Or Chicken Wraps |
Peggy
Recipes: 7
Joined Sep '06
Favorites: 0 |
|
|
|
Ready in about minutes or less!
- 2 C cooked chicken or turkey, cut into cubes
- 1 T canola oil
- 1 med onion, diced
- 1 C sliced mushrooms
- 2 C salsa, divided
- 4 oz. cream cheese or light cream cheese, cubed
- 3/4 C grated cheddar cheese or low fat cheese
- 4 large tortillas
| | Serves 4
Preheat oven to 350°F degrees.
Heat chicken or turkey in a large skillet with a little oil. Add onions and mushrooms, and cook until soft. Add 1 cup salsa and cook until heated through. Add cream cheese cubes, 1 cup grated cheddar, and heat until melted. Remove from heat. Spoon about 1/2 cup filling down the center of the tortilla in a line, leaving about an inch of space at the top & bottom. To roll, fold the bottom edge up, fold one side over the filling and then roll. Place the wraps in a 9 x 12 baking pan, and spread the remaining salsa and cheese over the top. Place the uncovered pan in the oven for 10 - 15 min., until the cheese is melted.
|
|
| Chicken With Lemon Mustard And Tarragon Sauce |
ShawdoS
Recipes: 19
Joined Aug '06
Favorites: 0 |
|
|
|
Ready in about minutes or less!
- 1 tbsp olive oil
- 15g butter
- 4 chicken breasts
- 1 red onion, peeled & finely chopped
- 2 cloves garlic, peeled & finely chopped
- 1 glass white wine (approx 100 ml)
- 250ml chicken or vegetable stock
- 200ml double cream
- 3 dstsp Tracklements Organic Lemon Mustard
- Large handful fresh tarragon, chopped (approx 20g)
- Salt and pepper to season
| | Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 minutes on each side or until golden brown. Transfer to a plate.
In the same pan add the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes.
Add the wine and simmer for a few minutes. Then add the stock, bring to the boil and simmer for a minute before whisking in the cream, Organic Lemon Mustard and half of the fresh tarragon. Bring back to the boil and whisk thoroughly.
Return the chicken breasts to the pan, cook for 7-10 minutes or until cooked through. Scatter over the remaining tarragon and season to taste. Serve the chicken with the sauce and rice and steamed green beans.
|
|
|  |
