Crunchy Chicken Wrap

This is a fast food homemade kinda post and one of those recipes where I can't really tell you what to use cause it's so customizable. The technique is what you have to get down. You layer the ingredients starting with cheese and ending with cheese. I put the greek yogurt side of the tostada down and put the cheese (which acts as glue) on top. You can substitute sour cream for greek yogurt if you have it. I just had greek yogurt leftover from making some greek pitas a few nights before. You want to make sure that this is completely wrapped in tortilla, so if when you're done folding you have a whole just trim a little of the excess tortilla off one side to cover it up. You want to keep all the goodness wrapped inside! If you don't have a George Foreman or panini press you can make these in the skillet seam side down then flip when browned. My mom had the idea of using Doritos as the crunch instead of the tostada and I think I will try that for lunch!

Mark's Tacos

For as long as I can remember my dad has made his tacos like this and they're DELICIOUS! You fry the meat right onto the shell so there's no fear of the meat falling out while you dig in. I have made these tacos with pork, beef, chicken, and turkey so it's up to you what to use!

1lb seasoned ground meat
Corn tortillas
toppings

1. Place about 2tbsp of meat onto one half of a tortilla and use a fork to press it down to form a thin layer.

2. Heat 1/2cu of oil in a large skillet and add in your tortillas so they lay in the oil just past the meat part of the tortilla. Let cook for one minute and fold in half.

3. Allow to continue to cook, flipping frequently, until desired crispiness is achieved. Place upside down on a paper towel lined plate to drain, stuff with your favorite toppings, and enjoy!

*Note: I set myself up a little prep station by the stove when I'm doing these as they don't take very long to cook. That way I can prep tacos as there are some in the oil cooking while keeping an eye on them.

What's For Dinner? Monday 5/7

Tonight I decided to make one of the meals from my Recipes I'm Trying This Week. Well, I used the baked chicken and spinach flautas as inspiration and did my own thing. It was pretty delicious. Who knew you could make healthy Mexican food that tasted so good! This meal worked out great because I already had some shredded fajita chicken. I made that by just tossing boneless skinless chicken breast in the crock pot with red, orange, and yellow bell pepper strips and a packet of fajita seasoning mix. These flautas can be customized with whatever you have in the fridge. Steak or shrimp would be just as tasty!

2cu precooked shredded chicken
1/2 diced red onion
4cu spinach
3 cloves minced garlic
1/2cu minced cilantro
olive oil
any size flour tortillas
cheese
Favorite toppings: guacamole, salsa, sour cream, etc

1.  Preheat the oven to 450* and grease a baking sheet or pan.

2. Saute the onion, spinach, cilantro, and garlic in a large skillet over medium high heat. You want the onions to soften and start to become translucent. The spinach should wilt down considerably, so don't worry that 4cu sounds like a lot. Add in the chicken and cook for a few minutes until it heats through.

3. Cut a tortilla in half (if using burrito size tortillas) and place a couple of tablespoons of the filling along the long edge. Sprinkle on cheese and roll. Place into the pan seam side down. Continue doing this until you have used up all of the filling.

4. Spray the tops of the flautas with a light spray of oil and place into the oven. Allow to cook for about 10 minutes until the tops are brown. Flip over and let cook another 5-7 min until browned on the other side. Enjoy!