Recipe-chicken caesar wraps

Chicken Caesar Wraps

Prep Time
Total Time
4 servings
Wrap up your chicken Caesar salad into tasty Chicken Caesar Wraps! These creamy, crunchy Chicken Caesar Wraps can serve four people in just 10 minutes.
What You Need
• 3 cups loosely packed shredded romaine lettuce
• 2 cups chopped cooked chicken
• 4 slices cooked OSCAR MAYER Bacon, crumbled
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1/4 cup croutons
• 1/2 cup KRAFT Classic Caesar Dressing
• 4 flour tortillas (8 inch)


Recipe of the day Sunday-Grilled ham and egg salad sandwiches

Grilled Ham And Egg Salad Sandwiches
6 hard-cooked eggs, chopped
1 cup diced fully cooked ham
1/2 cup diced celery
1/2 cup mayonnaise
1 tablespoon diced onion
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices whole wheat or white bread
Vegetable oil
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups milk
2 eggs, lightly beaten
Combine eggs, ham, celery, mayonnaise, onion, mustard, salt and pepper; spread on 6 slices of bread. Top with remaining bread; set aside. In a bowl, whisk batter ingredients until well blended. Heat about 1/2 inch of oil in a large deep skillet. Dip sandwiches into the batter. Fry in hot oil for 3 minutes on each side, or until golden brown. Drain on paper towels.
Like French toast, this sandwich needs to be served hot, right from the skillet or griddle, to be at its best
Makes 6 servings.

Recipe-Cherry tomato salad

Cherry Tomato Salad
1 quart cherry tomatoes, halved
1/4 cup vegetable oil
3 tablespoons vinegar
1/4 cup minced fresh parsley
1 to 2 teaspoons minced fresh basil
1 to 2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon sugar
Place tomatoes in a shallow bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil, oregano, salt and sugar; shake well. Pour over tomatoes. Cover and refrigerate.
For the best flavor, prepare and serve this salad the same day.
Makes 6 to 8 servings.

recipe-Marinated zucchini salad

Marinated Zucchini Salad
6 small zucchini (about 1 1/4 pounds), thinly sliced
1/2 cup chopped green pepper
1/2 cup diced celery
1/2 cup diced onion
1 jar (2 ounces) diced pimientos, drained
2/3 cup vinegar
1/3 cup vegetable oil
1/2 cup sugar
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
In a medium bowl, combine zucchini, green pepper, celery, onion and pimientos; set aside. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over vegetables; toss gently. Cover and chill for 8 hours, or overnight. Serve with a slotted spoon.
Makes 8 servings.

Healthy recipe-german potato salad

German Potato Salad
12 to 14 medium red potatoes (about 4 pounds), cooked and peeled
2 hard-cooked eggs, sliced
4 bacon strips, diced
1 medium onion, chopped
2 cups water
1/2 cup vinegar
1/2 cup sugar
2 tablespoons cornstarch
4 teaspoons salt
1 1/2 teaspoons prepared mustard
1 teaspoon celery seed
1/4 teaspoon pepper
Slice potatoes into a large bowl. Add eggs; set aside. In a skillet, cook bacon and onion. drain, reserving 3 tablespoons drippings. Add bacon and onion to potato mixture. Add remaining ingredients to the drippings; cook and stir until slightly thickened. Pour over potato mixture and toss to coat. Serve warm.
Makes 8 to 10 servings.

Healthy recipe-Red white and green salad

Red, White And Green Salad
1 pound small red potatoes, cooked and cubed
2 large tomatoes, diced
1 pound fresh green beans, cut into 2 inch pieces and cooked
7 tablespoons olive or vegetable oil
5 tablespoons white wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine potatoes, tomatoes and beans. In a small bowl, combine remaining ingredients. Pour over vegetables; toss to coat. Refrigerate for several hours before serving.
Makes 8 to 10 servings.

Healthy Recipe-Crunchy pork and rice salad

Crunchy Pork And Rice Salad
1 head Chinese or green cabbage, shredded (about 6 cups)
2 cups cubed cooked pork roast
1 1/2 cups cold cooked rice
1 package (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
In a large bowl, toss together cabbage, pork, rice, peas and water chestnuts. In a small bowl, combine dressing ingredients; mix well. Pour over the salad and stir gently to mix. Chill for several hours.
Makes 8 to 10 servings.