A wrap with breaded dino claws, preserved in an amber glaze
Ingredients
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
Instructions
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.
In a small bowl, whisk together mayonnaise, honey and mustard.
Place cool chicken fingers in a large ziploc bag and drizzle honey mustard over them. Close the bag and shake gently to coat.
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.
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.
Serve with baked dinosaur eggs.
Recipe by HoboTrashcan at https://www.hobotrashcan.com/2015/06/04/bacon-and-legs-ornithoscelidaphobia/