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Sunday, January 16, 2011

Grippo Chicken Wraps

Photo courtesy Taste of Home
   For our daughter's birthday we fixed Grippo's Chicken Tenders. I morphed the recipe from using the breast and adjusted for mass quantities. I was planning on feeding 9-10. Well around here, ya never know. Luckily we had some leftovers - just a few tenders, so for lunch the next day I revamped a recipe I saw for Buffalo Chicken Wraps. It turned our really well. This gets you two recipes for the view of one.

Grippo's Baked Chicken Tenders 
(for a crowd)
1 double batch of recipe Grippo's Baked Chicken (previous post) using tenders - see below
18-20 chicken tenders
3 T. olive oil
2-twin pack bags of Grippo's chips
3 T. Grippo's seasoning (optional-but adds a lot of extra zip)
2 t. black pepper

Spray 3 - 13x9x2 casseroles with cooking spray. Heat oven to 375. Crush 1 bag of chips in large plastic freezer bag until very fine. Lay chicken in baking dishes. Drizzle with olive oil, using brush to spread oil and coat evenly. Sprinkle with Grippo seasoning and pepper. Turn chicken and repeat with other side. Dip chicken into crushed Grippos and coat well. Repeat crushing chips with other bag and use on remaining tenders. Bake at 375 for 20-25 minutes.

(This served 7 of us for dinner. With the remaining tenders (6), I made wraps for lunch the next day.)

Grippo's Chicken Wraps
6 flour soft shells tortillas
6 Grippo's chicken tenders
1/2 cup shredded lettuce
1/4 cup diced onion, optional
1/3 bottle of Ranch or Blue Cheese salad dressing
4 oz. shredded cheddar cheese

Reheat chicken strips in microwave 3 minutes (or oven for 2 minutes on broil). Wrap soft shells in paper towel and microwave for 30 seconds, flip tortillas and heat another 30 seconds. In each soft shell layer chicken strip, onion, lettuce and cheese, then drizzle with salad dressing. Heat each in microwave on plate for another 30 seconds before serving. Serves 4- 6.
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