Weekender by Unleavened

If you are skipping the Fourth of July barbecue and you are thinking about a picnic, we have the perfect dish for you. Tom Dynan from Unleavened Fresh Kitchen is back to show you how to make chicken fried wraps.


Weekender

2# Chicken, breast, trimmed
2 C Buttermilk
3 C Gluten Free Flour
1/2 Gal Vegetable Oil
1 C Carrots, julienned
4 C Green Leaf Lettuce, chopped
1/2 C Tomato, small dice
4 oz Ranch
4 oz Boursin Cheese Spread
1/2 C Bacon, cooked and chopped
1/4 C Green Onion, small chopped
4 ea Wheat Wraps, 12" to taste
Salt and Pepper

Season gluten free flour with salt and pepper. Trim chicken breast to 2" strips. Soak in buttermilk and dredge in flour. Fry breaded chicken strips in vegetable oil at 350 degrees for 5 minutes or until done. Chop cooked chicken strips. Grill wheat wraps to soften. Divide remaining ingredients on to the wraps and roll "burrito-style". Cut in half and enjoy.

Yields Approx.: 4 servings

LINK: unleavened.com

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