Tuesday, July 10, 2012

Warm Grilled Chicken and Corn Salad Wrap

Truth:  in the Summer, I'm more of a "cook once, serve twice" kind of girl.

My family would say it's more of a "cook once, serve as many times as you can!"

Either way, it's too hot to be doing a lot of cooking in the kitchen . .  .and too much baseball to watch!

With the southwest corn dip that my mom made for the 4th of July celebration, we had left-overs.

Because I don't really like left-overs, left-over, I try to re-invent them.

With left-over grilled chicken . . .

Left-over southwest corn dip  . . .

Left-over grated cheese . .  .

 . . . and tortillas,

I created this!
Warm Grilled Chicken and Corn Salad Wrap

Grilled chicken, sliced very thinly against the grain*
Southwest Corn Dip
Shredded Monterrey Jack cheese

Preheat skillet to medium heat.

Add a smidge of butter; enough to coat the bottom of the pan.

Place a tortilla on the counter.  Fill with the corn dip.  Top with the sliced chicken.  Sprinkle with just enough cheese to "hold" it together once melted.

Fold in the 2 sides, then roll the tortilla over until closed.

Place seam side down in hot pan, allowing the butter to coat the tortilla.  Then flip to coat the other side. 

Warm the wrap until golden brown on both sides and heated thoroughly.  (You may have to turn the heat down a bit so that the inside warms without the tortilla burning.)

Serve immediately.

*Leaving the chicken out makes for a very satisfying vegetarian meal.

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