March 16 2013 Sandwiches Newsletter
Southwestern Wrap with Chicken Peppers and Onions
Greetings from the Land of OZ!
In Kansas, the weather is so changeable. Yesterday it was 80 degrees F. and today it is a cold and gray day that is 40 degrees cooler. I did enjoy that sunshine and heat yesterday! Earlier in the week we had sunshine and heat in the kitchen as I did the final test on the Southwestern Wrap with Chicken Peppers and Onions recipe. The yellow, orange, and red baby sweet peppers glowed like trapped sunshine, while the spices warmed the recipe up nicely. My husband and I really enjoyed this taste test, and I hope that you will like it to. This is a great way to use up leftover cooked chicken or chicken that is a bit dry. Really, you could use beef, buffalo, pork or turkey. If you have leftover meat that isn't too highly seasoned, make a batch of this sandwich filling.
Served on warm flour tortillas, here is a recipe for a bold wrap using cooked chicken, peppers, onions, and spices. To make the wrap, use any cooked chicken from poached tenders to leftover rotisserie chicken. This juicy and flavorful recipe is easy to prepare and makes wraps for four people.
If you are not into wraps, here are other ways to serve it. I'll list them in the forum, later. However, these are for newsletter subscribers; they were not in the article.
*Add the fillng to a crispy taco shell and dress it like you would a taco.
*Spread the filling on a crispy tostado shell. You may put a layer of refried beans down first, or just put the filling on. Dress this like you would a tostado.
*Serve the filling on hamburger or hot dog buns for a sloppy-type sandwich.
Here is a link to the recipe:
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Until we meet again,
Connie Mistler Davidson, Sandwiches Editor
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