Bake with butter. Just do it. Shortening is fine for making flaky pastry (i.e. pie crust, usually) and vegetable oil is nice in some cakes (carrot comes to mind, plus anything vegan of course). Don't bake with margarine unless you can't afford butter (since it's about 1/4 the price).
Chicken & Spinach Wrap wrote:Ingredients:
Grilled chicken breast, sliced into strips
Nice big flour tortilla
Cooked basmati rice
Fresh cilantro, chopped
1. Combine rice and cilantro; set aside.
2. Heat the oil in a frying pan/skillet, then add in the following order: garlic, onions, chicken, tomato, spinach.
3. Let the moisture from the tomato wilt the spinach a bit, until you can safely toss the mixture without throwing spinach all over. Toss and continue cooking just long enough to get the spinach as soft as you prefer. Salt to taste.
4. Assemble sort of like a burrito: rice mixture on the tortilla first; chicken and spinach mixture on top of the rice; then drizzle with a goodly amount of balsamic vinegar.
5. Wrap it up and eat!
- The best way to make this is to have grilled chicken on hand. It's good to always have some grilled chicken on hand; buy a bunch of breasts and then cook them all up and refrigerate. Makes great sandwiches, quick chicken ceaser salad, and can throw them sliced in this recipe or many pasta sauces. Same goes for the grilled onion but to a lesser degree since you can get a similar effect on the stove without too much effort.
- You'll want to break the roasted tomato in two with tongs/spoon/spatula. At least, I always do. Rather not have one giant blob of tomato in the wrap and none anywhere else.
- The exact proportions are something I learned by watching the kitchen at a restaurant where I used to work; it's something you'll have to figure out for yourself.
- Popular substitutions include brown rice for the basmati; roasted vegetables (a mix of yellow squash, carrots, eggplant and zucchini is great) for the chicken; a bowl (or a bread bowl!) instead of the wrap.