Mele Kalikimaka Holiday Wraps
1-3/4 c. water
1 T. cornstarch
3/4 c. brown sugar
1/2 c. soy sauce
1/2 c. canned pineapple tidbits
1/4 c. juice from can of pineapple tidbits
1/2 t. garlic powder
1/4 t. onion powder
2 t. minced fresh ginger
4 – 5 chicken breasts
12 flour tortillas
2 c. shredded cheese
4 c. shredded lettuce
1 c. canned pineapple tidbits
1-1/2 c. diced tomatoes
1/2 c. chopped green onion
Whisk cornstarch into the water in saucepan. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer for 7 to 10 minutes or until sauce thickens. Cool before you use it for marinating.
When sauce is cool, set aside 1 cup of sauce for later. Pour remaining sauce over chicken breasts. Cover chicken and marinate for at least 6 hours. Marinate over night if possible.
When chicken has marinated, preheat the grill. Wipe grill with a little oil so chicken doesn’t stick. Remove chicken from the marinade (and discard the marinade) and grill on medium-high heat until it’s no longer pink. Remove. Slice chicken and set in a serving dish. Microwave the leftover 1 cup of teriyaki sauce in the oven for 30 to 60 seconds or until it’s hot. Pour the sauce over the sliced chicken in the dish.
When you’re ready to build the tacos, preheat a skillet over medium heat. Warm tortillas. Build tacos buy adding chicken, cheese, lettuce, pineapple (don’t skip over this!), tomatoes, and green onion. Spoon a few tablespoons of teriyaki sauce over the top of each taco. Makes 12 wraps.
2 T. olive oil
1 small onion, chopped
3 cloves garlic, chopped
Chicken breasts, raw, cut into strips
½ c. sun-dried tomatoes in oil, drained
1 bunch fresh spinach leaves, washed and ripped
12 oz. feta cheese, crumbled
Heat olive oil. Sauté onion, garlic and chicken together until chicken is no longer pink on the outside. Add in drained tomatoes and spinach until leaves of spinach wilt. Remove from heat. Toss with feta cheese. Serve in tortillas.
**If you like this combination of flavors, these same ingredients are great on a pizza. I use pesto for the sauce, use fresh tomatoes instead of sun-dried, and toss on some artichoke hearts. Delish
Tuna Salad Wrap
1 12 oz can tuna in water, drained
1/2 celery stalk, finely chopped
1/2 onion, finely chopped
2 cloves garlic, minced
1 hardboiled egg, finely chopped
1/2 t. dry mustard
mayonnaise, enough to moisten
salt and pepper to taste
In a bowl, mix above ingredients. Spread filling on wrap of tortillas and top with sprouts, lettuce, tomato, carrots, cucumber and onion, if desired.