Most people who know me know that I have a hate hate
relationship with cooking. I hate cooking and I hate cooking. The tricky part
is that I love my family, and we have to eat. So now I must concede to doing
this hateful task for, oh, roughly another 70 years. Oy. Well, I had a small
breakthrough last week, in that I actually hated it slightly less and made a
couple dishes that actually seemed worth the prep time and cleanup time after.
Dish #1 was this amazing mango shrimp from Sunset magazine :o)
Using fresh basil from my garden was so much fun. I only
used half the red pepper flakes since I can’t handle spice and I wanted Julia
to be able to take part too.
Dish #2 just sort of happened :o) My favorite meal at Red
Robin is their Whiskey River Barbecue Chicken Wrap. I sort of realized I could
totally make it myself. And it was unbelievably delicious! And fast. And yummy.
And so incredibly delicious.
So here’s how it goes:
Heat some tortillas.
Mix half ranch/half barbecue sauce. Slather some on
tortilla. Mix the rest with warm cooked, shredded/chopped chicken breast just
enough to coat it.
Layer inside warmed/slathered tortilla: bed of lettuce,
saucy chicken, grated cheese, and smashed-up tortilla chip crumbs.
Wrap and ENJOY! I can hardly believe how amazing it was. I
think I’ve had three this week already. Yay for our team!
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