wrap recipes

- 1-1/2 cups finely shredded Mexican cheese blend
- 3 cups shredded red-leaf lettuce
- 6 large wrap-style sandwich tortillas
- 3 cups chopped, cooked chicken
- 1/4 cup chopped cilantro (plus more for garnish)
- 1/4 cup hickory-flavored barbeque sauce
- 1/2 cup bottled buttermilk ranch dressing
- Non-stick cooking spray
- 2 small fresh jalapeno peppers, seeded and thinly sliced into strips (about 1/4 cup)
- 1 small red onion, thinly sliced into strips (about 1/2 cup)

- 1. Combine all ingredients in mixing bowl.
- black pepper to taste
- sugar 1 T.
- sesame seeds 1 1/2 tsp.
- soy sauce 1 1/2 tsp.
- salt 1/2 tsp.
- Japanese rice vinegar 1/4 cup
- hoisin sauce 1 T.
- sesame oil 1/4 cup
- Salad oil 1/2 cup
- Hoisin Sesame Dressing
- 1. Blend all ingredients in a bowl until sugar is dissolved.
- salt 1 1/2 tsp
- soy sauce 1/2 cup
- hoisin sauce 1/2 cup
- Chinese 5 spice 1 tsp.
- sherry 1 cup
- honey 1/2 cup
- brown sugar 1/2#
- Sherry Honey Marinade
- flour tortilla wrap, 12 "

- salt and pepper to taste
- Romano cheese,grated 4 oz.
- Parmesan cheese, grated 4 oz.
- basil leaves, fresh 6 oz.
- macadamia nuts, roasted 3 oz.
- olive oil 12 fl. oz.
- Pesto sauce
- 12" tomato basil tortilla wrap 8 ea.
- feta cheese 8 oz.
- spring lettuce mix 8 oz.
- tomatoes, sliced 1/4" thick 16 slices
- sliced lengthwise, 1/4" thick
- red bell peppers, roasted 8 oz.
- canola oil 3/4 cup
- balsamic vinegar 1/4 cup
- mushrooms, sliced thin 8 oz.
- pesto sauce 8 oz.
- skinless, 4-6 oz. pieces 8 ea.
- Chicken Breasts, boneless,