Father’s Day Outing Daytime Tri-Cities

Father’s Day Outing – Daytime Tri-Cities June 5, 2014

 

 

 

Creamy Taco Chicken and Salsa Wraps

 

Recipe By : Beth Wright for Food City

Categories : Sandwich

 

2 medium tomatoes — chopped

1, 4-ounce can diced green chiles — see notes*

1/3 cup sliced green onions — including tops

1 tablespoon chopped fresh cilantro (optional)

1 teaspoon vegetable oil

3/4 pound boneless, skinless chicken breasts — cut into 1-inch cubes

2 tablespoons water

2 tablespoons taco seasoning

1, 8 oz package cream cheese, room temperature

8 large flour tortillas (burrito size) — warmed to soften or 12 small flour tortillas (fajita or soft taco size) — warmed to soften

 

FRESH SALSA:In large bowl, combine tomatoes, chilies, green onions and cilantro; set aside. Combine fresh salsa with cream cheese. Distribute this mixture evenly among the tortillas.

TACO CHICKEN: In large skillet, heat oil over medium-high heat; add chicken then cook about 2 minutes. Add water and taco seasonings; continue to cook until chicken is cooked through.

Place 1/2 or 1/3-cup taco chicken filling on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve or transport to picnic.

 

Makes 8 large wraps OR 12 small wraps

 

Description:

 

NOTES : Fillings may be prepared the night before, then wrapped in tortillas the next day or at the picnic!

 

* For milder version, use 2 tablespoons green chilies instead of whole can.

 

Summer Picnic Salad To Go

 

Recipe By : Beth Wright for Food City

Serving Size : 6

Categories : Salad

 

3 cups cooked rice — cooled to room temperature

1, 17-ounce can whole kernel corn — drained

1/2 cup diced chile poblano — peeled and seeded

1/2 cup chopped green olives with pimientos

1/3 cup chopped green pepper

1/3 cup chopped red bell pepper

1/3 cup sliced green onions

1 teaspoon crushed red pepper

3 tablespoons lime juice

3 tablespoons olive oil

1 teaspoon garlic — crushed

8 ounces “queso fresco” or a very mild Feta cheese — crumbled

Lettuce leaves

2 small tomatoes — cut into wedges, for garnish

 

YOU’LL ALSO NEED: 1 gallon or 3, quart sized lidded jars.

Distribute the cheese amongst the jars.

Mix corn, chili, olives, green pepper, red pepper, onions and crushed red pepper in large bowl and layer this into the jars.

Mix lime juice, oil and garlic; add to cooled rice mixture. Stuff this into the jars to make the top layer.

 

When time to serve, flip jars over onto plated lettuce leaves; garnish with tomato wedges.