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
–Caesar salad dressing
–spinach (fresh, pre-packaged)
–cornbread stuffing (pre-packaged)
–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.