Jalapeno chicken wraps

Making:

2 wraps prepared

Here's what I have:

5 oz Chicken

Jalapeno salsa fresca

2 Gluten-free spinach wraps

1/4 cup Mixed greens

3 tbsp Lime Crema

Garlic onion and black pepper sea salt

Paprika

Preparation:

The salsa mix was made by combining dome left over shallot jalapeno mix from yesterday's meal with some tomatoes adding a bit more lime juice.

The chicken was coated in the spice mix and cooked in a non stick pan for 5 minutes each side.

To make the wraps I spread the lime Crema first then topped with the mixed greens and salsa. The chicken was cut into four strips each wrap got 2 cut pieces.

The plate!

This makes for a quick meal and would be a great quick lunch. The salsa lent a lot of flavor to the wraps so the herb flavor in the spinach wraps didn't get in the way.

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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