A wrap with breaded dino claws, preserved in an amber glaze
  • 8 large chicken fingers, store-bought or homemade
  • ¼ cup mayonnaise
  • 2 tbsp honey
  • 2 tbsp sweet and spicy mustard
  • 1 red onion, sliced
  • 2 tbsp butter
  • 2 cups chopped baby spinach leaves
  • 8 oz goat cheese
  • ½ cup pecans
  • 4 large tortillas
  • salt and pepper
  • 1 tbsp olive oil
  1. In a small skillet (over medium-low heat) melt butter. Place onion slices in butter and stir to coat. Salt and pepper liberally. Cook for 8-10 minutes until the onions are browned, the butter is mostly absorbed and they give off a sweet fragrance. Set aside.
  2. In a small bowl, whisk together mayonnaise, honey and mustard.
  3. Place cool chicken fingers in a large ziploc bag and drizzle honey mustard over them. Close the bag and shake gently to coat.
  4. Build wrap. Lay out the tortillas and place 2 chicken fingers, a small amount of caramelized onions, ½ cup spinach leaves, 2 oz goat cheese and 2 tbsp pecans. Wrap up tightly and set aside.
  5. Heat a large skillet over medium-high heat. Drizzle olive oil in pan. Place the wraps in the skillet for 2-3 minutes per side or until the tortilla is toasty brown.
  6. Serve with baked dinosaur eggs.
Recipe by HoboTrashcan at