Thursday, May 29, 2008

Pulled Cuban Chicken Wraps

I like the concept of Robin Miller's show on The Food Network. Whenever you can, make things do double duty. Unfortunately, we've not cared for several of her recipes so far. The Pulled Cuban Chicken Wraps were a success. The original Roasted Balsamic Vinegar with Horseradish Froth ... not so much. We though the "Froth" tasted awful and the chicken was so un-photogenic that I didn't even bother to take a picture. The flavor of the chicken was nothing special and not really worth the effort. I used the remaining chicken to make the Pulled Cuban Chicken Wraps rather than waste the chicken and we were all pleasantly surprised. The salsa and the ranch dip saved the flavor. The dish was quick to throw together and we always like things in tortillas. I will make this dish again but probably not by making the Balasic Chicken first. Regular chicken would be fine in this dish.

Pulled Cuban Chicken Wraps And Cheese Fries With Turkey Bacon

Recipe courtesy of Robin Miller

4 slices turkey bacon, cooked until crisp and crumbled (4 to 6)
Reserved roasted potato wedges
1 cup shredded cheddar cheese
1 tablespoon olive oil
1 cup sliced red onions
4 reserved roasted chicken breast halves
1 cup prepared salsa
1/3 cup prepared ranch dip
4 spinach tortillas, (8-inch)

Arrange potatoes on a large, foil-lined baking sheet. Top with cheese and bacon pieces. Bake 8 to 10 minutes, until cheese melts. Using two forks, pull chicken apart into shreds. Set aside.

Heat oil in a large skillet over medium heat. Add onions and saute 3 minutes, until soft. Add chicken and salsa and bring to a simmer. Remove from heat and stir in ranch dip.

Arrange tortillas on a flat surface. Top with chicken mixture and roll up. Serve with cheese fries on the side.

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