Chicken Pesto Wrap

Chicken Pesto Wrap

Ingredients

   2 whole wheat tortillas

 2T pesto (homemade-see recipe below or store bought)

 2 thin slices provolone cheese (optional)

 1 chicken breast, cooked and sliced

 1/2 cup sliced mushrooms, crimini or baby bella

 1/4 cup sundried tomatoes (dried)

 ½ cup baby spinach, washed and dried

Directions

1. Lay tortillas out on a flat surface. Spread 1 tablespoon of pesto on each tortilla down the center. Place 2  slices of provolone on top of the pesto, along with half of the chicken, mushrooms, tomatoes and spinach in each    tortilla.

2. Heat a flat pan or skillet over low/medium heat on the stove. Fold each tortilla into thirds, creating a flat  surface on both sides.

3. Depending on your pan size cook one or both of the wraps for about 3-5 minutes on each side or until golden brown and cheese is melted.

CRISPY CASHEW CHICKEN

CRISPY CASHEW CHICKEN 

Ingridients

 2 egg whites

1 1/4 c. finely chopped cashew nuts

2 whole chicken breasts, skinned, boned and thinly sliced

2 c. peanut or vegetable oil

1/4 c. cornstarch

1 tsp. sugar

2 tsp. salt

1 1/2 tbsp. dry sherry.

Method:

In small bowl, combine cornstarch, salt, sugar and sherry.  In separate bowl, beat egg white lightly until just frothy.  Gradually add cornstarch mixture.  Stir gently until blended.  Place chopped cashews on plate.  Dip chicken slices into egg mixture, then coat with cashews.  Place on waxed paper.  Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.  Heat oil over medium to medium-high heat until it reaches 375 degrees.  Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.  Fry until golden brown, about 2 to 3 minutes.  Remove from oil and place on tempura rack to drain and keep warm.

Continue frying remaining chicken pieces.  Makes about 32 appetizers.