Healthy Chicken Wrap

Honey Mustard Grilled Chicken Wrap

(prep time: approx 20 minutes start to finish)

Ingredients

2 boneless, skinless chicken breasts

2 TBS extra virgin olive oil

Kosher salt

Fresh cracked pepper

*Honey mustard sauce

4 C shredded Romaine lettuce

4 Low-carb Omega 3 wraps (7")

Gala apple, cored and cut into 8 sections

Honey Mustard Sauce

In a mixing bowl, combine:

1/2 C sour cream

1/4 C mayonnaise 

1/4 C Dijon mustard

1/4 C honey

Whisk until well blended, funnel into a  squeeze bottle

and refrigerate.

Grilling

~Heat grill pan to between medium and high heat.

~Place chicken breasts between 2 sheets of plastic wrap and gently

pound with a rolling pin or small pan until 1/2" thick.

~Brush chicken with oil and lightly season with kosher salt and pepper.

~Grill 3-4 minutes per side, remove from grill pan and place in a pocket of 

aluminum foil to rest for 5 minutes (This allows the juices to redistribute 

and keeps the chicken tender and moist).

~Cut chicken into bite size chunks and divide into 4 portions.

~Lay out room temperature wraps and place chicken in the upper center.

~Drizzle a light layer of honey mustard over warm chicken.

~Top chicken with 1/4C of shredded romaine and drizzle another light layer

of honey mustard.

~Fold bottom of wrap up and then fold in each side.

~Divide remaining lettuce into 4 portions, garnish with 2 slices of apple and 

drizzle a little more honey mustard on simple salad if desired.

*To avoid cross-contamination: When dealing with raw meats be sure to immediately

clean and disinfect surfaces used in preparation and wash your hands. 

Always use separate utensils and cutting boards for meats and vegetables.

A Twist on Mac-N-Cheese

Baked Cellentani with Sharp NY Cheddar & Pepper-Jack

(prep time: approx 20 minutes/bake time: approx 20 minutes)

Ingredients

1/2 of a 12oz box of cellentani pasta (corkscrew shaped w/ ridges)

1TBS kosher salt (for pasta water)

4 TBS unsalted butter

4 TBS all purpose flour

2 C half and half or light cream

6 oz freshly grated aged, sharp NY Cheddar

6oz freshly grated Pepper-Jack cheese

2oz cream cheese

1 extra cup of the cheddar & pepper-jack blend

~Adjust top rack of oven to second tier and preheat to 400 degrees.

~Add pasta to 3 quarts of rapidly boiling, salted water.

~Cook pasta according to al dente instructions.

~When the pasta has finished cooking, drain and place pasta in separate bowl.

~Place hot pasta pan back on the burner and lower the heat to a low setting and 

add the butter.

~When the butter has melted, add the flour and whisk for 2-3 minutes until the 

flour is cooked. (This is called a roux)

~While making the roux, heat the half and half or light cream in a glass measuring

cup to the point of scalding, not boiled. (2 minutes in microwave)

~Whisk scalded half and half or light cream into the roux and continue to whisk

until it is smooth and begins to thicken. (About 2-3 minutes)

~Slowly add shredded cheeses and cream cheese.

~Gently whisk cheeses until they become smooth.

~Add pasta to the cheese sauce, combine thoroughly and turn off heat.

~Place pasta and cheese in a buttered 2 quart baking dish.

~Sprinkle the reserved cup of the blended cheeses over the top.

~Bake for 20 minutes or until you see the cheese is golden and bubbly.