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Sunday, August 28, 2016

ALL NEW from Feast Frenzy @ The Horror Food Network!


First grill one thin, chicken breast cutlet (for me on my NuWave Oven) and spice with garlic powder, basil, Jalapeno Texas Gunpowder, and Frank's Cayenne Pepper Sauce Xtra-Hot.  Grill approximately 8-minutes on each side (until 170F).  When ready, slice the cutlet into narrow strips.

Next, lay out one Ole Spinach & Herbs (50-calorie Extreme Wellness) Tortilla and spread with a thin layer of Jalapeno Mustard.  Add a layer of fresh spinach & spring greens, then the chicken strips, and then spoon on the flavor pièce-de-résistance––the Paul-Marks Mustard-Slaw (see recipe in Feast Frenzy post from 10.24.16).  Top with sliced black olives and shredded sharp Cheddar cheese, then roll up the tortilla, toothpick it, and cut in half.  On the side: crinkle-cut fries grilled on my NuWave Oven until golden, then drizzled with garlic powder, paprika, and freshly ground black pepper.  The dipping sauce is ketchup mixed with Tuong Ot Sriracha Hot Chili Sauce.  Super tasty, healthy, and filling!

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