BBQ Chicken Caesar Wraps

Quick and easy – these are sooo good!

These are a favorite meal in the summertime. My mom and I went to a cooking class years ago by Stacy Joers, and this was one of the recipes - definitely a keeper. I've often served them for a larger gathering, and had platters arranged so people can build their own wraps.

We're doing these tonight on the grill, unless the rain forces us inside to the grill pan.

BBQ Chicken Caesar Wraps

3 boneless, skinless chicken breasts

Salt & Pepper to taste

Barbeque sauce to taste (use your favorite BBQ sauce)

1 head romaine lettuce

Caesar dressing (make your own or use store bought)

6 10” flour tortillas

Red onion (optional)

Season chicken breasts with salt& pepper to taste. Grill or broil until done. During the last 5 minutes of cooking, brush chicken breasts liberally on both sides with BBQ sauce. This is important - if you go slathering the sauce on right away, you lose a lot of it to the grill, and the meat will end up looking and tasting burned.

While the chicken is cooking, toss the romaine with enough of the Caesar dressing to coat. Warm the tortillas by wrapping in foil and placing in a 350°oven for 5 minutes, or place the foil wrapped package right on the grill, or microwave between sheets of paper towel for 15-20 seconds. Slice chicken into 1/4”strips and place on a platter with the Caesar salad. To assemble, take warm tortilla and fill with Caesar salad. Top with chicken strips. We like to add in thinly sliced red onion for a little bite. Serve immediately.

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months. If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them. But not everyone has done this before, so it might be overwhelming. As in my "feeding a crowd" blurb, there are a few things to keep in mind. Don't try to impress - don't try new recipes. Find out if you're

A Cooking Baker

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