Chicken Caesar Salad Wraps

This Caesar Salad was given a creative Southwest touch by adding in tortilla chips, Cotija cheese, and peppers. It still retained the favorite flavors you'd expect in a Caesar Salad. A link to the original recipe Bring on the Sides

The following recipe is another twist to the traditional salad for light summer eating. I added into the meal an Almond Joy Magic Cookie Bar for some chocolate bliss. The following recipes were submitted to the Seasonal Plate Food column for June. See what you think. 

Seasonal Plate

Chicken Caesar Wraps

The recipe serves four and was adapted from carlsbadcravings.com 

A light yet satisfying meal so easy to prepare. The chicken can be grilled, pan-fried or use a rotisserie chicken. It can be prepared ahead for the ultimate quick lunch or dinner packed with all your favorite Caesar Salad flavors.  The multi-colored tortilla chips were a fun holiday find. Almond Joy Bars are decadent blissful bites, reminiscent of the candy bar. 

Cooking Tip:

Most of the filling can be made ahead but add in croutons and romaine right before serving to retain the crunch. Use flour tortillas at room temperature. 

Ingredients:

• 2 cups bite chicken pieces
• 7 crispy cooked pieces of bacon
• 2/3 cups cherry tomatoes, halved
• 1/4 cup freshly grated Parmesan Cheese
• 1/2 cup garlic or Italian croutons, slightly crushed
•  1/2 cup Caesar salad dressing 
• 1/4 teaspoon each pepper and garlic powder
• 4 flour tortillas (7-8 inches) larger sizes can work too just increase the filling

Directions:

• Chicken can be prepared a day or two ahead as a time saver. 
• Add filling ingredients together and add only enough dressing to moisten the ingredients. 

• Place tortillas on a flat surface and add filling lengthwise into the middle. Roll and place the seam side down to serve. 
• Optional idea: toast by heating a non-stick skillet over medium-high heat. Add wraps seam side down and toast, rotating as each side turns golden.

Almond Joy Magic Cookie Bars

One of my most favorite candy treats Almond Joys has a rival with Almond Joy Magic Cookie Bars.

Almond Joy Magic Cookie Bars

Cook's notes:
Almond Joy Magic Cookie Bars are a blast from the past. These yummy gooey treats are sure to be a crowd-pleaser for your summertime crowd. This cookie bar recipe was developed in the 1960’s when Gail Borden offered money for homemade recipes for desserts using his product, Borden’s Eagle Brand Sweetened Condensed Milk. He had invented condensed milk originally as a milk product that required no refrigeration for feeding babies. The recipe adapted from Jenn@eatcakefordinner

Ingredients Cookie Crust:

• 1/2 c. butter, room temperature
• 3/4 c. light brown sugar, packed
• 1 teaspoon vanilla
• 1 large egg
• 1 c. all-purpose flour
• 1 c. graham cracker crumbs (about 9 full crackers)
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 c. mini semi-sweet chocolate chips
• Second Layer:
• 3/4 c. mini semi-sweet chocolate chips
• 1 c. shredded sweetened coconut-lightly toasted
• 1 c. sliced almonds
• 1 cup fat-free sweetened condensed milk (not quite one can)

Directions:

• Preheat oven to 350 degrees. 
• Toast coconut and almonds and set aside. 
• Line a 9 x 9-inch baking pan with parchment paper, leaving a slight overhang for easy removal, and spray with cooking spray; set aside.
• For the crust: 
• In a large bowl, cream together the butter and brown sugar, using a hand mixer, beating until smooth and creamy. Add in the vanilla, egg, and mix until combined. Set this mixture aside.
• Use a food processor to crumble graham crackers doing a few at a time. Add in the flour, baking powder, cinnamon, and salt and mix together in the food processor.
• Add graham cracker mixture to egg/butter mixture and mix well. Stir in 1/2 cup chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. (Flour your hands for easier dough spreading or use a large sheet of wax paper to help spread the batter). Bake for 7 minutes.
• Remove from oven and sprinkle with 1/2 cup mini chocolate chips, 1 cup toasted coconut, and sliced almonds. Drizzle the sweetened condensed milk over the dough and top with the remaining toasted coconut almond mixture and the rest of the mini chips. Remember the pan is hot and return it to the oven and bake for 26 minutes or until set. Rotate the pan in the oven once during cooking time.
• Allow to cool at room temperature for 30 minutes and then place in refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into squares and keep refrigerated. 
• Avoid cutting bars while they are still warm as the filling needs to set.