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Lori's Western Chicken Wrap
2
cups cooked chicken (strips, cubed, crispy strips, etc.)
2
tomatoes, chopped
4
slices crispy cooked bacon, crumbled
4
roman lettuce leaves, rough chopped
1
cup shredded cheddar or cheddar-jack cheese
¼
- ½ cup your favorite barbeque sauce
4
- 6 (10-inch) flour tortillas
In medium bowl combine the chicken,
tomatoes, bacon, lettuce and cheese.
Toss to combine. Drizzle desired
amount of barbeque sauce over mixture, toss gently to combine.
Place tortillas on work surface and distribute
mixture in desired amount over each one.
Roll up tightly, enclosing filling. Wrap in waxed or parchment paper and
serve immediately or chill until serving time.
2
eggs
1/8
teaspoon salt
1
cup flour
1/8
cup baking cocoa
1
cup & 2 tablespoons milk
1/4
cup melted unsalted butter
Combine all ingredients in a blender
jar; blend for about 1 minute. Scrape down sides with spatula and blend for
another 15 seconds or until smooth.
Refrigerate batter at least 1 hour.
This is a thicker batter. You may want to add 1 or 2 tablespoons of additional milk
if needed for thinner crepes.
Cook on crepe pan or nonstick skillet.
Heat pan to medium. Give it a very light brushing of cooking oil if desired.
Drop about a 1/4 cup of batter mixture onto the heated surface. Use batter spreader
tool to spread out evenly or tilt the pan with a circular motion so that the
batter coats the surface evenly. "Thin is in" when it comes to the
layer of batter.
Cook each side until the golden brown (about 2 minutes for side one -- batter
will bubble; and 1 minute for side 2). Gently remove and place on a plate.
Place waxed paper between cooked crepes to prevent sticking.
Fill with your favorite fresh fruit
or filling. Top with fresh whipped cream
if desired.
