2 Grilled Breasts Chicken (meat pulled)
2 Cups Baby Spinach
2 Carrots (peeled)
2 Tortillas (tortilla preferrably comprised jointly of stone ground corn & whole-grain wheat)
1/2 Cup Cherry Craisins
1/4 Bunch Cilantro
1/4 Cup Celery (thin sliced)
1/4 Cup Walnuts (crushed)
2 Tbspns Raspberry Vinagrette
1 Pinch Herbs de Province, & Rosemary
1 Dash Salt/Pepper & Crushed Cumin
2 Servings Asiago (shaved)
METHOD to the MADNESS
-After Preparing Chicken over GRILL & Pulling the tender meat, place in Large SEALABLE Plastic Bag.
-In bag w/ Chicken, mix thoroughly Seasonings & Raspberry Vinagrette.
-Placed mixxed contents into Refrigerator for 20-30minutes while Meat Marinates.
-After chilling process pull from Refigerator & Prepare to plate.
-Warm Tortillas on Medium Heat for 20-30 seconds.
-Over the Warmed Tortillas, laydown Spinach followed by Carrots, Celery, GRILLED & Marinated Chickent, Walnuts, then Cherry Craisins.
-Roll Tortilla TIGHTLY around Ingredients & Wrap w/ a portion of the Cilantro Stems/Leaves.
-Garnish w/ Raspberry Vinagreet, Additional Walnuts/Craisins, Shaved Asiago.
-NOW… Open those Chompers in the Middle of your MUG & GET IN WHERE YOU FIT IN!!!
p.s. CONGRATS to STEPHEN GERARD VILLANUEVA for WINNING “Naming Rights” to the Dish!! The next “Name the Dish” Competition will roll down NEXT WEEK on Facebook (http://www.facebook.com/bachelorsgrill)!!!