Recipes for Wraps

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Mu Shu Chicken Wraps Recipe

Mu Shu Chicken Wraps Ingredients

  • Mu Shu Chicken Wraps Recipe

    Mu Shu Chicken Wraps Recipe

    1 klarge oinion,diced fune

  • 3 pounds checken breast skinned and deboned
  • 1/4 tsp salt
  • 1/4 blk pepper
  • 1 tbs sesame oil,or conola
  • 3/4 cup hoisin souce
  • 1 tbs honey
  • 2 tsp rice vinager
  • 1/4 tsp ginger
  • 8 6 in flour tortillas
  • 3 cups of your fav lettace (i used roman)
  • 1/2 cup thinly sliced green onions

How to make Mu Shu Chicken Wraps

  • place in 4 quart slow cooker.
  • season chicken with salt and pepper
  • brown chicken in hot oil
  • put chicken on top of onion in slow cooker
  • mix hoisin,soy,honey,rice vinager,and ginger togather
  • por ontop of chicken cook for 7 hours
  • shred chicken with fork
  • top tortilla with lettice and onion fold in half then fold bottom and roll put toothpick to hold into place makes 8
  • Mu Shu Chicken Wraps is ready to serve.

7 minutes to make

Serves 8

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Scrambled Egg Wraps Recipe

Scrambled Egg Wraps Ingredients

  • Scrambled Egg Wraps Recipe

    Scrambled Egg Wraps Recipe

    1 medium sweet red pepper, chopped

  • 1 medium green pepper, chopped
  • 2 teaspoons canola oil
  • 5 plum tomatoes, seeded and chopped
  • 6 eggs
  • 1/2 cup soy milk
  • 1/4 teaspoon salt
  • 6 flour tortillas (8 inches), warmed

How to make Scrambled Egg Wraps

  • In a large nonstick skillet, saute peppers in oil until tender. Add
  • tomatoes; saute 1-2 minutes longer.
  • Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce
  • heat to medium; add egg mixture to skillet. Cook and stir until eggs
  • are completely set. Spoon 2/3 cup mixture down the center of each
  • tortilla; roll up.
  • Scrambled Egg Wraps is ready to serve.

6 Servings
Prep/Total Time: 20 min.

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Dawn’s Candied Walnuts Recipe

Dawn’s Candied Walnuts Ingredients

  • Dawn's Candied Walnuts Recipe

    Dawn's Candied Walnuts Recipe

    1 pound walnut halves

  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract

How to make Dawn’s Candied Walnuts

  • Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
  • Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
  • Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
  • Dawn’s Candied Walnuts is ready to serve.

Prep Time:10 Min
Cook Time:20 Min
Ready In:30 Min

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Carla’s Fruit Dip Recipe

Carla’s Fruit Dip Ingredients

  • Carla's Fruit Dip

    Carla's Fruit Dip

    1 (8 ounce) container frozen whipped topping, thawed

  • 1 (7 ounce) jar marshmallow creme
  • 1 (3 ounce) package cream cheese

How to make Carla’s Fruit Dip

  • In a mixing bowl, combine the frozen whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Serve chilled.
  • Carla’s Fruit Dip Recipe is ready to serve.

Prep Time:10 Min
Ready In:10 Min

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Dawn’s Candied Walnuts Recipe

Dawn’s Candied Walnuts Ingredients

  • Dawn's Candied Walnuts

    Dawn's Candied Walnuts

    1 pound walnut halves

  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract

How to make Dawn’s Candied Walnuts

  • Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
  • Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
  • Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
  • Dawn’s Candied Walnuts Recipe is ready to serve.

Prep Time:10 Min
Cook Time:20 Min
Ready In:30 Min

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Avocado Feta Salsa Recipe

Avocado Feta Salsa Ingredients

  • Avocado Feta Salsa

    Avocado Feta Salsa

    2 plum tomatoes, chopped

  • 1 ripe avocado – peeled, pitted and chopped
  • 1/4 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 tablespoon red or white wine vinegar
  • 4 ounces crumbled feta cheese

How to make Avocado Feta Salsa

  • In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
  • Avocado Feta Salsa Recipe is ready to serve.

Prep Time:20 Min
Ready In:2 Hrs 20 Min

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Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs Recipe

Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs Ingredients

  • Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

    Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

    2 (2 pound) slabs baby back pork ribs

  • coarsely ground black pepper
  • 1 tablespoon ground red chile pepper
  • 2 1/4 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 1/4 teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon dark molasses
  • 1/2 tablespoon ground red chile pepper

How to make Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs

  • Preheat oven to 300 degree F (150 degrees C).
  • Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  • Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  • Preheat an outdoor grill for high heat.
  • Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).
  • Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs Recipe is ready to serve.

Prep Time:20 Min
Cook Time:2 Hrs 40 Min
Ready In:3 Hrs

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Avocado Tomato and Mango salsa recipe

Avocado Tomato and Mango salsa Ingredients

  • Avocado Tomato and Mango salsa

    Avocado Tomato and Mango salsa

    1 mango – peeled, seeded and diced

  • 1 avocado – peeled, pitted, and diced
  • 4 medium tomatoes, diced
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped red onion
  • 3 tablespoons olive oil

How to make Avocado Tomato and Mango salsa

  • In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
  • Avocado Tomato and Mango salsa Recipe is ready to serve.

Prep Time:15 Min
Ready In:45 Min

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Baked Potato Skins Recipe

Baked Potato Skins Ingredients

  • Baked Potato Skins

    Baked Potato Skins

    4 large baking potatoes, baked

  • 3 tablespoons vegetable oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

How to make Baked Potato Skins

  • Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.
  • Baked Potato Skins Recipe is ready to serve.

Prep Time:20 Min
Ready In:20 Min

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Fruit Dip II Recipe

Fruit Dip II Ingredients

  • Fruit Dip II

    Fruit Dip II

    1 (8 ounce) package cream cheese, softened

  • 1 (7 ounce) jar marshmallow creme

How to make Fruit Dip II

  • Using an electric mixer, blend cream cheese and marshmallow creme until mixed thor
  • Fruit Dip II Recipe is ready to serve.

Prep Time:5 Min
Ready In:5 Min

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