ALL NEW from Feast
Frenzy @ The Horror Food Network!
Yesterday I was in a
rush and needed a quick-prep lunch I could eat while I continued working on my
new Book Trailer. So! A SPICY CHICKEN SALAD WRAP to the
rescue. I had prepared chicken salad
two days previously: All white chicken breast (easy––from a can in water), then
press the water completely from the chicken in a strainer and toss in a large
bowl and chop up finely with a spoon––next, add diced celery, brown onion, and
one large whole dill pickle (also diced)––add a large dollop of Smart Balance
Omega-3 Mayo, a healthy dousing of Tapatio Hot Sauce, a hearty sprinkling of
oregano, basil, and paprika––then mix all together thoroughly.
CUT TO––Present Day: My
chicken salad was already properly chilled, so I simply laid out a whole wheat
tortilla, slathered it with spicy brown mustard, spooned on a wide strip of my
Spicy Chicken Salad, added shredded sharp cheddar, fresh kale, rolled the wrap,
toothpicked it and cut it in half. On
the side: one radish, baby carrots, green onions, pepperoncinis, and gluten-free
white tortilla chips. Voila! Eat and continue editing and post-audio on
the PUZZLEMAN Book Trailer.
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