This week’s recipe is courtesy of Food Network’s Sandra Lee. I watched a show of her’s called “Money Saving Meals: Fast Fix Family Favorites.” The show’s title perfectly describes these Chicken Strip Wraps.
As you know, a “wrap” is like a sandwich but with flour tortillas instead of bread. Low carb eaters use lettuce as the “wrap.” Fillings can be anything your imagination and taste buds crave.
I took the liberty of “tweaking” this recipe and adding some of my favorite fillings.
If you want a wrap “to go,” as in a lunch box or picnic, just wrap them in a damp paper towel so the wrap will stay soft.
I took a short-cut with this recipe and did not buy the whole chicken to make the chicken strips. I purchased a separate package of chicken breasts and used it. I also modified the poultry seasoning down to 1 teaspoon instead of the tablespoon called for in the recipe. And, I added chopped Roma tomatoes to the filling.
As for the Sweet Mustard sauce, it was so delicious that I put a little to the side to dip the wrap in. Enjoy!
Sandra Lee’s Chicken Strip Wrap with Sweet Mustard
For the Chicken Strips:
1 (5 to 6-pound ) fryer chicken (or 3 chicken breasts)
2 tablespoons water
1/4 cup flour
1 tablespoon poultry seasoning (I only used 1 tsp,)
Salt and pepper to taste
1 cup panko bread crumbs
4 whole-wheat flour tortillas
1/2 cup shredded Cheddar cheese
1/2 head iceberg lettuce, shredded
1 pickle diced (I used the sweet pickles)
Optional: Chopped Roma tomatoes and 2 to 3 green onions, chopped.
For the Sweet Mustard:
1/4 cup spicy brown mustard
2 tablespoons mayonnaise
1 tablespoon brown sugar
In a small bowl, combine the mustard, mayonnaise and the brown sugar. Mix until sugar dissolves completely.
Preheat oven to 350 degrees.
Rinse the chicken and pat dry with paper towels. Remove the legs, thighs and wings. Remove the chicken breasts from the bone and discard the skin. Cut each breast into 10 strips.
Whisk the egg and water in a bowl and set aside. Mix the flour, poultry seasoning, salt and pepper in a re-sealable plastic bag.
Add the chicken strips and toss to coat; set aside. Put the bread crumbs in a shallow dish or pie plate. Remove the chicken from the bag, and shake off excess flour. Coat the chicken in the egg, then dredge in the bread crumbs. Arrange the strips in a single layer on a baking sheet, allowing space in between each strip. Bake for 15 to 20 minutes or until chicken is golden brown and cooked through.
Warm the tortillas in a microwave for 30 seconds to make them pliable. Lay a tortilla flat onto a work surface. Place 2 or 3 of the chicken strips onto the tortilla. Drizzle with the sweet mustard sauce and top with cheese, lettuce and pickle. (Add any of your optional ingredients at this time also). Roll up the tortilla and put on a serving platter. Repeat with remaining ingredients and serve.