French onion chicken wrap with acorn squah chips and two tone coleslaw
There are those nights when you want just a light sandwich and some salad or chips on the side. This combination is really a healthy and nutritious supper (minus the mayo dressings...), I used wholewheat wrap, but of course you can use any other kind. The acorn squash chips was a try out that will probably become one of my favorite snacks, after kale chips obviously. So crunchy, sweet and salty the same time, a real low fat and low carb treat! Enjoy!
Acorn squash chips
Ingredients
1 medium acorn squash
olive oil to drizzle
Preheat oven to 250
Spray a cookie sheets with oil. Cut in half the acorn squash and scoop out all the seeds. Slice the squash crosswise about 1/16 inch thick using a mandoline or knife.
Drizzle with olive oil and toss. arrange on the baking sheets in a single layer and sprinkle with salt. Bake for 50 minutes than flip over the slices and continue baking until browned, about 15 more minutes. Transfer the chips to a rack to cool.
French Onion chicken cutlets
4 slices of thin sliced chicken cutlets
2 Tsp mayo
1 cup of French's fried onion crushed to crumbs
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French Fried Onion (OU hechsher) |
Preheat oven to 400
Dip chicken cutlets into mayo and than into french fried onion crumbs. Place cutlets on a greased cookie sheet and bake it for 20 minutes.
To assemble wrap
You can use a variety of toppings, I used romaine lettuce, shredded carrots, and a honey mustard drizzle. And of course my delicious juicy cutlet.
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