wrap recipes

- 2 chicken breasts
- 1/4 cup shredded cheddar cheese
- 3 bacon
- mayonnaise
- 4 large flour tortillas
- 1 small romaine lettuce

- 2-3 ounces grilled chicken
- fat free sour cream
- 1 ounce cheddar cheese (I use low fat)
- 1 whole-wheat tortillas
- 1-2 tablespoon lime salsa

- 1/3 cup mashed potatoes
- 1 tortilla
- 3 tablespoons kernel corn
- 2 tablespoons sour cream
- 1/2 cup cooked chicken
- 3 tablespoons barbecue sauce

- 1/4 teaspoon pepper
- 1/2 lb ground beef
- 1 tablespoon grainy mustard
- 2 medium new potatoes (about 4 oz. each)
- 8-10 dill pickle slices
- 2 slices onions (two thin onion slices, not two onions sliced)
- 1/3 cup grated cheddar cheese
- 1/2 lb mushrooms
- 2 large burrito-size flour tortillas
- 2 teaspoons worcestershire sauce
- 1 (8 ounce) can tomato sauce

- 4 8 inch flour tortillas, warmed
- 1/8 tsp. hot red pepper sauce, or to taste
- 2 Tbsps. balsamic vinegar
- 1/2 tsp. lime juice
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1 cup cooked brown rice
- 1 cup red bell peppers, chopped
- 1 cup yellow squash, chopped
- 1 cup zucchinis, chopped
- 1 cup tomatoes\raw, chopped

- ¼ cup chutney, chopped
- 2 cups cooked chicken, diced
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 teaspoon dried marjoram
- 1 cup sour cream
- ½ cup chicken stock
- 3 tablespoons all-purpose flour
- 2 teaspoons curry powder
- ½ cup slivered almonds
- 3 tablespoons butter
- Ingredients for Sour Cream Almond Curry Chicken Filling
- Parmesan cheese, grated
- 4 eggs, separated
- 2 cups whole milk
- ¼ teaspoon salt
- ½ cup all-purpose flour
- 6 tablespoons butter
- Dusting of all-purpose flour
- Non-stick spray
- Ingredients for Parmesan Soufflé Wrap

- 1oz. Tack Sauce (www.tacksauce.com)
- 3oz. Mayonnaise
- 1ea. Strip of bacon(cooled Crispy/and coarse chopped)
- 2oz. roasted red pepper (julinne)
- 2oz. small diced tomato (5*6 style)
- 2oz. Iceberg lettuce(chiffonade)
- 2oz. shredded cheddar-jack cheese
- 1ea. flour tortilla (mission Brand)
- 2tsp. Cajun spice
- 2oz. unsalted butter
- 1-6oz chicken breast(tyson tenderpress breast)

- 4 10 inch spinach tortillas ( or chile )
- 2 teaspoons fresh lime juice
- 3 tablespoons chopped fresh mint
- 1/4 cup chopped macadamia nuts
- 3/4 cup diced fresh pineapple
- 2 cups cooked long grain white rice ( warm )
- 1/3 cup jerk sauce ( store-bought )
- 1/4 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 3/4 pounds boneless, skinless chicken breasts, cut into 1-inch cubes