Note:  For two people at one dinner—no leftovers.  If you serve oven fried okra, cook this first.  (See #4, below.)

–2 chicken tenderloins or breast strips


–brie cheese

–Caesar salad dressing

–spinach (fresh, pre-packaged)

–cornbread stuffing (pre-packaged)

–olive oil

–salt and pepper

–tortilla wraps (wheat, 2)


1 – Put one-half cup of cornbread stuffing in a plastic bag.  Pound to make very fine pieces.  In a separate bag, place the chicken, and season with salt, pepper, and olive oil.  Add the chicken to the bag with the stuffing.  Shake well.  Lay chicken in a covered baking dish.  Cook for 3 minutes on high in the microwave.

2 – Lay out the tortilla wraps on two plates.  Lay a few leaves of spinach in the middle of each, in a line.  Sprinkle with feta cheese.  Cut open an avocado and remove the pit.  Slice downward each half several times.  Remove with a spoon.  Lay one half avocado in the middle of each wrap.  Drizzle a little Caesar dressing on the vegetables. 

3 – When chicken is done, lay one piece lengthwise on each wrap.  Roll up.  Secure with toothpicks.  Cut down the center.

4 – I served oven fried okra with the wraps.  Use the search box, typing oven fried okra to bring up the recipe. Cook the okra first.

5 – Serve warm.

–adapted from Blogging from Joy’s Kitchen.


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