The Problem: run-of-the-mill-boring-as-heck-same-old-grind lunches. familiar?
My Mission: stop the madness
The Solution: read it, cook it, eat it. Problem solved, mission accomplished.
- 1 10" flour tortilla
- 1 1/2 tsp extra virgin olive oil
- 3/4 tsp red wine vinegar
- 2 oz seasoned cooked chicken breast, chopped
- 2 tbsp grated 4 cheese Italian blend
- 1 tbsp feta cheese
- 1 tbsp pine nuts
- 1/4 tsp lemon pepper (or to taste)
Preheat oven to 425 F. Spread olive oil and red wine vinegar over entire tortilla. Scatter chicken over tortilla. Top with both Italian and feta cheeses. Sprinkle on pine nuts then lemon pepper. Bake 6-7 minutes, until cheeses are melted and bubbly and pine nuts slightly toasted.
For the chicken, I always use Oscar Mayer Southwest Seasoned Chicken Breast Strips (Deli Select), torn into pieces. This is the basic recipe, although the ingredients can be varied to create endless possibilities. Here are a few I've tried:
- Mexican variety: Omit Italian and feta cheeses, pine nuts and lemon pepper; Instead use 1 tbsp black beans, 2 tbsp colby-jack cheese, 1 tbsp sharp cheddar cheese and sprinkle lightly with cumin. Serve with salsa and sour cream as garnish.
- Italian variety: Omit lemon pepper. Add 1 1/2 tbsp fresh, sliced mushrooms and sprinkle lightly with Italian seasoning to taste.
- Veggie variety: Omit chicken and lemon pepper. Add 1 tbsp chopped tomatoes, 1 1/2 tbsp fresh sliced mushrooms, 1 tbsp sliced black olives, and sprinkle lightly with Italian seasoning to taste.
