Archives for May 2012

In Search of a Church

May 18, 2012 by amy 5 Comments

When I was a kid I was raised going to church each Sunday. My dad was a Christian singer and my mom played the keyboard. Having our entire Sunday busy with church actives was familiar and a part of our family life. Discussing dreams and hopes for our children, the main objective is for them to know God on a personal level.

When our first baby girl Addie was small, some close friends of ours asked us to come with them to church. They knew we had not been a member anywhere and really need a church family. From the first time that we went we knew it was the place for us. Though based in a school building and brought alive each Sunday by people lugging things from a trailer, it did not matter. We were called there. For 4 years we experienced joy, made friends, saw God’s works firsthand. I was even baptized a second time in front of our church family.

This past year a few things changed in the church. Nothing and no one that we had any problems with. The changes just made us reevaluate where God wanted us to be. After all we were driving almost 20 miles each way every Sunday and every other Wednesday for small groups. All of our friends were there so get togethers and gatherings are always that way. It never bothered us before and still doesn’t (much). But our 11 month old (if she could talk) might tell you otherwise. She has issues riding in the car at night. We are working on this and I’m sure it’s just a phase.

So we have been on a search for a church closer to home to which we can call our church home. It has been so much more difficult than I ever could have imagined. Considering that we had only ever been to the one church as a couple and as a family, we have never experienced the church search before. And I never realized how picky that we are about what we want in a church. This post is merely a confession. I feel like talking about it for once and we would really love your prayers.

Prayers for my mind to be opened to churches that might be out of my comfort zone. Prayers for God to show us where we are meant to be.

Have you ever had trouble finding a church? What lead to your final decision? I’d love to hear your stories!

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Filed Under: My Life Journey Tagged With: Church, Family, God, Journey, Life

Easy Taco Pizza

May 18, 2012 by amy Leave a Comment

My littlest baby, Britton has begun to walk! And things are quickly changing around here. I’m running to take things out of her mouth that I wasn’t expecting her to be able to reach. I’m running to help her up when she stumbles. I’m basically, running. I love every minute of it. It’s so precious to see her starting her independence, but then come wobbling back to me so we can snuggle. I really love this age!

My other, on the other hand, is very much independent. She loves to help out in the kitchen and is finally helping out with cleaning her room. Well, that is with a little coaxing, bribing, and other shameless attempts to get her to clean. I do love meals that we can all make as a family so that everyone feels like they contributed.

Today’s recipe is a very simple one and you may already make this at your house. But if you don’t and want a quick and easy meal that everyone will love, you might want to make this soon! My mom and I have recently noticed that Dollar Tree carries 2 packs of smaller pizza crusts, for $1 of course. I’ve been experimenting with all kinds of things to do with these crusts because they are so darn cheap. I thought….Taco Pizza! My husband hadn’t had it in so long that he had forgotten what all it included, but he was thrilled to find out what went on these beauties….beans.

Yes beans are the single ingredient that make these pizzas taste like a taco. Well, that and the…..

Salsa. Those two take the place of your everyday pizza’s tomato sauce.

Then it’s just a matter of adding all the yummy stuff that your family likes on your tacos. A good amount of cheese, some tomatoes, and lettuce are a great choice. Even a dollop of sour cream.

You can either buy your refried beans or you can buy pinto beans and create your own with your own flavors. Heat up the pinto beans, place in a food processor with garlic, cumin, and chili powder. Either way, you should be able to find them for $1 or less. In fact, this whole meal should cost you less than $5 in total! I only had to buy 1 tomato to chop up for the top. I didn’t really even need that much since my family doesn’t really like them. But I enjoyed it.

You can most definitely make one big pizza with these ingredients instead of the smaller ones. I just have a very picky family so it’s easiest this way to please everyone.

Easy Taco Pizza

Simple taco pizzas that the whole family will love!

Ingredients

4 Small Pizza Crusts (or make your own!)
1 Can Refried Beans
1 Cup Salsa, Divided
1 and 1/2 Cups Shredded Cheddar Cheese + 1/4 cup for topping
1 Cup Lettuce
1 Tomato, Chopped

Method

Preheat oven to 350 degrees or the temp suggested by your pizza crust.
Start by brushing your pizza crusts with olive oil.
Equally disperse the refried beans among the 4 pizza crusts. Next equally disperse salsa.
Add a layer of equals amounts of cheddar cheese to the tops.
Bake pizzas for 8-10 minutes or the amount suggested by your pizza crust.
When pizzas are finished, add equal amounts of lettuce and tomato to each pizza and top each equally with the remaining 1/4 c cheddar cheese.

Notes

There are endless possibilities to these pizzas. Add black beans, corn, chicken, taco meat, chilis, peppers, whatever you'd like! The refried beans are a must though!

http://www.pennywisecook.com/easy-taco-pizza/

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Filed Under: Main Dishes, Meatless

Alfredo Pie

May 17, 2012 by amy Leave a Comment

You’ll have to excuse the simplicity of this recipe’s name. I just couldn’t really come up with much more. Some days I can spout off big glamorous recipe names and others I am left bumbling like an idiot.

I’ve grown quite fond of my springform pan as of lately. Most people only break theirs out when they are making a cake or cheesecake or something sweet, but I have recently discovered that it has so many other uses in the savory realm too. I got the idea back in the winter while making Cappelini Al Forno from Giada’s recipe. We absolutely adore that yummy baked spaghetti so why not go the alfredo route and get creamy on it?

I tried to make this recipe as simple as possible with things that I’ve gotten cheap with coupons or that I had stockpiled. For instance, I didn’t bother making homemade alfredo, I used up jars that I had in the pantry. I also used Bird’s Eye Steamfresh Veggies and they were steamed and ready for the recipe in minutes! And of course, the pasta was next to nothing and I have oodles of that. Most everything else are things that you are bound to have in your pantry or refrigerator.

Don’t fret if you don’t have a springform pan. Using a round casserole dish or even a rectangular dish will work just fine too. It may not as pretty, but it will work! Just be sure to grease it really well.

I honestly just kinda made this up as I went along. You can definitely feel free to experiment with your own tastes and ideas. This turned out really fabulous this way. I couldn’t breathe when we got done with dinner. I ate way too much of this!

Go ahead, have a go at this one and you might even have your kiddos eating their vegetables.

Alfredo Pie

Alfredo gets a makeover in this creamy pasta pie!

Ingredients

1 lb Thin Spaghetti
1 Jar Alfredo Sauce
2 Boneless, Skinless Chicken Breasts, cut into bite-size pieces
2 Tsp Garlic, Minced
1 Bag Frozen Mixed Vegetables
Bread Crumbs
1/4 Cup Parmesan Cheese
Mozzarella Cheese
1 Egg, lightly beaten
1 Tsp Parsley, Dried
2 Tbsp Butter

Method

Preheat oven to 350 degrees.
In a skillet, cook chicken breast with garlic over medium heat until no longer pink.
Meanwhile cook spaghetti just under 1 minute from what the package suggests.
Cook frozen mixed veggies according to their packaging.
When noodles are done, place them in a large bowl along with 1/3 c. breadcrumbs, egg, and 1/4 c. Parmesan cheese. Using tongs mix well.
Add a sprinkle of breadcrumbs to the bottom of a greased springform pan.
Place 1/3 of noodle mixture into the bottom. Pour 1/3 of the alfredo sauce over noodles.
Next add a layer of veggies, then 2 tbsp of breadcrumbs, then 1/3 of the chicken, then sprinkle with layer of mozzarella cheese.
Repeat this until you have 3 layers ending with mozzarella cheese.
Bake 25-30 minutes or until top begins to brown.
Let cool before removing sides of pan.

http://www.pennywisecook.com/alfredo-pie/

P.S.- Have a recipe name suggestion? I’d love to hear it! Leave a comment below.

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Filed Under: Desserts Tagged With: Alfredo, Alfredo Pie, Spaghetti Pie, Springform Pan

Mini Cheeseburger Pies

May 16, 2012 by amy 3 Comments

When my husband and I were dating like a million years ago (or so it feels), we actually went on dates to McDonald’s. Not only were both incredibly cheap tightwads, but my husband had a crazy obsession with none other than…..dom dom dom, McDonald’s! Yes, he was (and still is) a cheeseburger fanatic. I even had a cheeseburger birthday cake made a couple years ago. Needless to say that he is all-American and loves his American food.

He’s not always easy to please, but as long as he gets his cheeseburger every now and then he’s good! In honor of him, I made up these amazing Mini Cheeseburger Pies that honestly was a little unplanned. It was one of those days when I was feeling experimental and I was on a path to one idea and ended up with another. I’m glad that this is where I ended up! These were sooooo good.

Using store bought pie crusts that I got 2 for $1.99 at Aldi, I filled them with a cheeseburger filling and topped them with whatever each family member wanted. My daughter Addie has just realized that she likes pickles. (I know right? Where has she been?! Pickles are yummy.) So she got those on her’s.

See? How adorable. What a great idea for a party. These aren’t too small but they also aren’t huge either so they could be used an appetizer also.

They are so simple too. I have a good feeling these would also freeze well.

Mini Cheeseburger Pies

This miniature version of cheeseburger pie is a perfect appetizer or party food!

Ingredients

1 lb Ground Beef
2 Premade Pie Crusts (or homemade if you prefer)
1 Medium Onion, Chopped
2 Tbsp Worcestershire Sauce
1 Tbsp Ketchup
1 Tbsp Djon or Yellow Mustard (whichever you prefer)
2 Tsp Garlic, Minced
4 oz Velveeta Cheese
Salt and Pepper
Bacon Pieces (Optional)

Method

Preheat over to 450 degrees.
In a large skillet over medium-high heat, brown mean with onion and garlic. Drain.
Add worcestershire sauce, ketchup, mustard, and Velveeta. Stir until combined.
Meanwhile, using a glass or biscuit cutter, cut 2 and 3/4 inch circles out of pie crusts. Place circles into a greased muffin tin using the leftover scraps to piece together more.
Fill each crust with equal amounts of meat filling. Add bacon pieces last if desired.
Place a second pie crust circle on top of each pie and press down around the edges to help it seal.
Cut a T slit in the tops to prevent them from bubbling up.
Bake for 12 minutes or until golden brown.
Serve with your favorite cheeseburger condiments!

http://www.pennywisecook.com/mini-cheeseburger-pies/

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Filed Under: Appetizers and Snacks, Kid-Friendly, Main Dishes

Sugar Cookie Ice Cream Bowls

May 15, 2012 by amy 2 Comments

I was busy making up cookies for Addie’s 5th birthday last week. Which by the way, I am still in shock that I have a 5 year-old. Doesn’t seem possible that she is already that big. I’m going to try to get over it and not have a mini meltdown. Instead, I’ll just eat a SUGAR COOKIE BOWL full of ice cream! I got the idea from this picture. Pretty self explanatory.

Yeah, it’s quite an epiphany. Eating ice cream out of a cookie? I’m totally down with that. I think the only thing better than that would be eating ice cream out of a brownie. Hmmm, I’m getting ideas….

It’s best to have a good batch of sugar cookie dough to use. I found the BEST recipe last week and it worked like a charm. You simply lay the dough over the muffin tin cups and bake as usual.

You can also cut the dough using the top of a glass to get a perfect circle. Or you can just wing it like I did. I even had to patch a few up. It didn’t matter though because they still baked up fine.

Tah dah! Oh yeah, it’s a bowl that’s a sugar cookie. Incredible isn’t it? This is where you place your ice cream…

Or even fruit if you’re being good….

Sugar Cookie recipe courtesy of Spark People.

Sugar Cookie Ice Cream Bowls

Eat your ice cream out of a sugar cookie!

Ingredients

1 1/2 cups - granulated sugar
2/3 cup - butter (or shortening - half of each is recommended)
2 whole eggs
2 Tbsp - 2% milk
1 tsp. - vanilla extract
3 1/4 cups - white flour
2 1/2 tsp - baking powder
1/2 tsp - salt

Method

Cream butter and sugar together in a large bowl. Add eggs, extract, and milk and mix well.
Mix dry ingredients with a wire wisk in a medium bowl. Add dry ingredients to wet ingredients in large bowl. Mix until combined well.
With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2-3 hours.
Meanwhile, preheat oven to 400 degrees F.
Lightly grease muffin tins. Roll half or 1/3 of the dough at a time on a floured surface. Keep the rest in the fridge.
Roll dough to 1/8-1/4 inch thick.
Flour a glass or cup and cut shapes. Re-roll trimmings and reshape. Place over muffin tin wells making sure to cover the whole thing with no holes.
Bake for 8 min or until light brown.

Notes

You are free to use whatever sugar cookies your prefer, even store bought. I just found this recipe to be really great to molding and rolling.

It's not a bad idea to make your dough the night before and roll it out in the morning. The colder it is, the easier it is to work with.

This works with chocolate chip cookie dough too!

This recipe makes a LOT of dough (like 72 cookies depending on your size) so if you only plan on making a few, half this recipe.

http://www.pennywisecook.com/sugar-cookie-ice-cream-bowls/

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Filed Under: Appetizers and Snacks, Desserts, Kid-Friendly, Kitchen Tips and Tricks Tagged With: Cookies, Desserts, Ice Cream, Ice Cream Bowls, Sugar Cookie Ice Cream Bowls, Sugar Cookies

Crockpot Pinto Beans and Cornbread

May 14, 2012 by amy 11 Comments

There are a lot of meals that I remember my momma making when we were growing up. Some that I liked and some that I (as a kid with immature taste buds) I could have lived without. Of course, it’s the ones that I liked that I remember the most and now make for my family. This is one of those meals.

I want to start by pointing out that no, the cornbread is not cooked in the crockpot with the beans. Unfortunately, you’ll have to do some hard labor and bake your cornbread in the oven. When I made this the other night, I found a new cornbread recipe and it is absolutely divine. It’s so divine, that I plan on giving it it’s very own post. So stay tuned for that.

As I was saying, this meal takes me back to those comforting nights as a kid. Coming in from playing outside all day to have warm, hearty pinto beans served with crusty cornbread. They make the most amazing combination. This isn’t really even a “summer” dish, but I still make it in the summer anyways.

Start by soaking your bag of pinto beans in a big bowl overnight. This will soften them up and get them better prepared for cooking. This may sound like a difficult task, but really it’s not. Place your beans in a bowl covered in water and go to bed. Easy peasy!

Then the next morning, drain that water and throw the beans in your crockpot with a chopped onion or two along with some nice and salty country ham pieces. DON’T season them yet. Since they are still quite hard, they won’t absorb any of that seasoning just yet so hold off on that salt and pepper.

Oh yeah, you can see where this is going.

In the meantime, between checking your email and watching Grey’s Anatomy (all that very important stuff that you do), bake up a batch of your favorite cornbread. Like I said, I have an amazing recipe that I will be sharing, but for now I have to leave you on the edge of your seat.

So bake that up and set it aside until your ready to eat up. You are now free to season the beans too!

After a few hours you’ll have an incredible meal.

Crockpot Pinto Beans and Cornbread

Hearty and comforting, pinto beans and cornbread make a match made in heaven.

Ingredients

1 Bag Dry Pinto Beans
1 Small Package Country Ham Pieces
2 Medium Onions, Chopped
1 Batch Cornbread (Your Choice)
Salt and Pepper to Taste

Method

The night before you plan to eat your meal, place your pinto beans in a large bowl and cover with water. Let sit overnight.
The next morning, drain beans and place in the crockpot along with chopped onions and country ham pieces. Fill crockpot with an inch or 2 of water above the beans. Let cook on low for 6-8 hours or high for 4-6 hours.
Meanwhile prepare your cornbread of choice. Season beans with salt and pepper once they have been cooking and their lines have disappeared.
To serve, pour beans over cornbread and let the juices soak in.

Notes

You'll notice that a couple of my pictures have sour cream on them. That was something new I was trying. Some people like sour cream on their pinto beans so I thought I'd try it out. It was eh to me. I could take it or leave it really.

Sometimes I even place my cornbread down in a mug and pour the beans over it in the mug. This is honestly one of the best ways to eat it!

http://www.pennywisecook.com/crockpot-pinto-beans-and-cornbread/

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Filed Under: Crockpot, Kid-Friendly, Main Dishes Tagged With: cornbread, Crockpot, Crockpot pinto beans, pinto beans, pinto beans and cornbread

Happy Mother’s Day 2012

May 13, 2012 by amy Leave a Comment

M is for MIRACULOUS.

O is for OUTSTANDING.

M is for MOTIVATING.

Moms are simply the best! It’s the greatest job that I could have asked for and I enjoy every fun, joyful, challenging, and spectacular moment of it. For all of the moms who spend each day being miraculous, outstanding and motivating, I hope that today is just as fantastic as you are!

P.S.- I would have shared these cookies with you, but I ate them already. 😉

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Filed Under: Blog Stuff

Hot to Cut a Pineapple

May 12, 2012 by amy 2 Comments

Today’s post may not be something new to some of you, but if you’re like me- a pineapple can seem intimidating. I don’t know if it’s the big leaves at the top or the pointy eyes that stare at me, but there is something about a pineapple that makes it seem a little scary to cut. I put together this tutorial to try and help ease your pineapple fears, if you have them.

And this is just one way to do it. There are many different ways but if you’re looking for bite-size chunks, this is the way to go.

While they may seem intimidating, inside pineapples are really just juicy and soft sweeties. We love pineapple around here but there are two factors that have always kept us away from purchasing them. 1) Price. I don’t want to pay $3.99 for a pineapple when I can buy it canned for $.99. 2) Difficulty. I don’t want to buy something I have to labor over when I can buy it already cut in a can. However, if #1 is right, then #2 can be canceled out.

Most things revolve around price for me! Aldi had their pineapples for only $.99 the other day and since I grabbed a few, I was chopping up pineapple left and right.

Let’s get started cutting our pineapples….

Start by washing your pineapple. I didn’t get a picture of me doing this, but you know how it goes. Run it under some water and pat it dry.

1) Remove the ends including the leaves and the bottom. Try to leave as much pineapple as you can, especially if your pineapple is a stubby, short one.

2) Using your knife, cut thin slices off the edges removing the skin. Try to leave as much pineapple there as you can…

…just be sure to keep your knife on the inside of the pineapple eyes. You don’t want to bite into any of those tough eyes later on.

Now you have a stripped and naked pineapple!

Now that we’ve violated the pineapple, it’s time to chop it up.

3) Cut the chunk into 4 big pieces like so. We’re getting so close.

4) Next, cut the middle triangle down each one to get remove the cores.

5) Cut the 4 larger pieces into 8 smaller pieces. Then chop those up into bite-size pieces.

You have officially conquered the pineapple!

See? Aren’t they pretty? This is the point where I can’t stop everyone from grabbing bites every 2 seconds.

These big bite-size juice pineapple pieces make amazing additions to fruit skewers for grilling you know!

I hope that this tutorial helps you to not be so scared of those rough yet tasty fruits.

Have you ever cut a pineapple before? Or do you stick with the pre-cut kind?

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Filed Under: Kitchen Tips and Tricks

Cinnamon Sugar Roasted Chickpeas

May 11, 2012 by amy 1 Comment

My sister has been making fun of me lately. This isn’t really anything new because she has always done this. We’re 4 years apart so it’s what you would expect. Back in the day she would make fun of me for the way I walked or the way I’d say something. You know, silly, ridiculous picking-on-your-sister kinda stuff. Now that we’re older, I’m used to it. It came with the territory of being the family baby.

Nowadays it’s things like her latest picking about my use of chickpeas in recipes. She thinks I’m silly for using them in so many dishes and in things that you wouldn’t normally expect to find them in. It’s alright, she can just pick away because I love my chickpeas! And for the record, I love my sister too.Very much so. It’s her birthday today so I want to wish her a happy one! I might just buy her a can of chickpeas! 😉

Yes, I admit it. I am a fan of chickpeas, otherwise known as garbanzo beans. I like them right out of the can on salads, mixed into cookies or cakes, and my newest favorite- roasted in the oven for a snack! The best part of roasting them is that they can go savory or sweet. I have a sweet tooth the size of Texas so I usually go that route.

I came across a recipe for Sweet and Salty Roasted Chickpeas over at The Cupcake Project and HAD to make them! I made a few slight changes and they were incredible. These are so incredibly cheap and easy to make and it’s awesome that these make for such a healthy snack too.

The first step is the easiest. Bake them for 30 minutes without doing a thing. Of course you’ll want to bake them on parchment paper or a nonstick baking mat. It’s only after they cook that you add the yumminess.

Then you transfer them to a bowl to mix in the olive oil, cinnamon and brown sugar. The next step isn’t as simple. Trying to not eat the entire batch is the hardest step of all.

I failed at this step.

I ate every single last chickpea.

Recipe adapted from The Cupcake Project.

Cinnamon Sugar Roasted Chickpeas

Cheap, easy and incredibly delicious, chickpeas make an awesome roasted snack!

Ingredients

1 Can 14 or 15 oz Chickpeas (Garbanzo Beans), Drained and Rinsed
2 Tsp Olive Oil
1 Tsp Cinnamon
2 Tsp Brown Sugar

Method

Preheat oven to 450 degrees.
Place chickpeas on parchment paper or nonstick baking mat and bake for 30 minutes.
Transfer chickpeas to bowl and mix in the olive oil, cinnamon, and brown sugar until coated.
Serve or store in an air-tight container.

Notes

IF (that is a big if) your chickpeas are still around the next day, they probably won't taste as good. They are best eaten right away or within a few hours, just FYI.

http://www.pennywisecook.com/cinnamon-sugar-roasted-chickpeas/

P.S.- A very BIG Happy Birthday to my sister! I love you!

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Filed Under: Appetizers and Snacks, Kid-Friendly, Meatless

Crispy Caesar Chicken Wraps

May 10, 2012 by amy 1 Comment

Do you ever have those days when you start thinking about dinner and your mind just goes completely blank? This happens to me a lot so I do my best to prepare a meal plan for the week. Though we rarely actually stick to it. Most weeks I come up with my menu on my own, but some weeks I go to the family to see what they would like. I recently asked my husband if he had any suggestions for dinners and of all things that he could come up with, he asked for crispy chicken caesar wraps.

Yes, like the ones at Wendy’s. Very original right?

Honestly, he had a great idea. I love those things! He often gets those on his lunch breaks. He thinks they are “healthy”. You know, because they are wraps. And not burgers. I love man-thinking don’t you? I’ll just let him keep thinking that. But I did want to try and create them at home so that I could know exactly what was going into them and to make them healthier.

All I can say is YUM. Being a frugal person, I can’t tell you that these are going to be cheaper than spending the $.99 on ones at Wendy’s. But I can tell you that the ones you make at home will be bigger, homemade, and a bit healthier.

These wraps are made with a cheese that I’ve never really worked with before- Asiago. I’m not too fond of it by itself. You really don’t want to take a big bite out of that block of cheese. But in these wraps with the caesar dressing and lettuce and crispy chicken, it’s wonderful!

The caesar dressing that I made was a healthier version that I adapted a bit from Cooking Light. It uses nonfat yogurt, dijon mustard, and other yummy lowfat ingredients to create this familiar dressing. I suggest using this recipe on your salads too! It’s fabulous.

The chicken breasts that I used were quite large so they ended up only being crispy on the outside. Hubby commented that it was almost like they weren’t crispy because there was so much meat inside them making them seem grilled. So I do suggest using smaller chicken breasts in order to get a crispier crunch.

I used the shallow fried chicken recipe from my Chicken and Waffles post but added some dill to the breading to give it a green and caesar flavor. It was a great addition. See those flecks of dill on the chicken?

Skip the drive-thru and try these next time!

Crispy Caesar Chicken Wraps

A healthy alternative to Wendy's Crispy Chicken Caesar Wrap.

Ingredients

For the Chicken

4 Boneless, Skinless Chicken Breasts- Pounded Flat
1/3 c. Egg Substitute or 1 Egg
1/2 c. Flour
1 Tsp. Kosher Salt
1 Tsp Paprika
1/4 Tsp. Pepper
1/4 c. Olive Oil

For the Caesar Dressing

1 cup plain nonfat yogurt $
1/2 cup grated Parmesan cheese
1/2 cup low-fat buttermilk
2 tablespoons 1% low-fat milk $
1 tablespoon reduced-calorie mayonnaise $
1 tablespoon Dijon mustard $
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced

For the Assembly

Flour Tortillas
Lettuce
Asiago Cheese, Shaved

Method

Combine all of the ceasar dressing ingredients in a small bowl and whisk well. Set aside.
Mix the flour, kosher salt, paprika, and pepper together and place on a plate.
Heat the olive oil in a skillet over medium high heat.
Dredge chicken breast in the egg then in the flour and seasonings. Place in skillet and brown until crispy. About 4-5 minutes on each side. Cut chicken breasts in half.
Assemble wraps by laying tortillas flat. Next, tear a few pieces of lettuce and place on tortillas. Next place a few pieces of shaved Asiago cheese, then chicken breast. Top with more Asiago cheese and then drizzle desired amount of caesar dressing over chicken.
Roll each tortilla up starting with the bottom and folding upwards, then rolling the sides in.

Notes

You won't need a ton of Asiago cheese, so feel free to buy the smallest amount that you can find.

http://www.pennywisecook.com/crispy-ceasar-chicken-wraps/

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Filed Under: Chicken Recipes, Healthy Tagged With: Caesar, Chicken, Wraps

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