Recipe-chicken caesar wraps

Chicken Caesar Wraps

Prep Time
10min.
Total Time
10min.
Servings
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)

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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
Batter:
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.
Note:
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.
Note:
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
Dressing:
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.