"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grilled Chicken Wrap Recipe

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This recipe for Grilled Chicken Wrap, by , is from From The Cherry Grille, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joe Cherry
Added: Friday, January 23, 2009


2 large sweet onions
1 1/2 lbs thin sliced chicken breast
1 tbsp olive oil
1 tbsp house seasoning (see recipe in "Marinades and Rubs" section)
1 tbsp crushed red pepper
1 tbsp balsamic vinegar
3 thin slices Gruyere Cheese for each wrap
8" or larger flour tortillas

Slice chicken into thin strips and marinade in olive oil, house seasoning, and crushed red pepper

Slice onions thin and saute in olive oil in a large frying pan over med-high heat. When onions are tender, add in chicken. Stir often. When chicken is thoroughly cooked, add in balsamic vinegar and turn off heat.

In each tortilla, place 3 slices of Gruyere cheese and a enough chicken and onions so that it is full, but you can close the wrap.

Brush the side where the sides overlap with olive oil and place that side down in a grill or cast iron pan over high heat. Turn once and serve with salad.




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