Chicken Strip Wrap with Sweet Mustard

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

Can you believe I am getting a break this week? All I have going on is a doctor's appointment for my mom and more sewing with my MiL! This week is so slow I may slip into a coma:-)

Thank goodness that Pick N Save is helping me out with my menu planning. They have Chicken Breasts on sale for $2.99/lb. (normally $4.79/lb.) !! That helps because...

In addition, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week, the chef of choice is Sandra Lee. I am making her Chicken Strip Wrap with Sweet Mustard. Check out the recipe below and come back Wednesday for a picture and our review:-) Wish me luck:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Chicken Strip Wrap with Sweet Mustard (Come back Wednesday for a picture and my review)

Wednesday: Pork Chops (Dr. Appointment)

Thursday: Leftovers (Sewing w/ MiL)

Friday: Eat Out

Chicken Strip Wrap with Sweet Mustard
Ingredients:
1 lb. chicken breast
1 egg
2 Tbs water
1/4 cup all-purpose flour
1 Tbs poultry seasoning
Salt and freshly ground black pepper
1 cup panko bread crumbs
4 whole-wheat flour tortillas
1/2 cup shredded Cheddar
1/4 head iceberg lettuce, shredded
1 pickle, diced

For the Sweet Mustard:
1/4 cup spicy brown mustard
2 Tbs mayonnaise
1 Tbs packed brown sugar

Directions:
1. Preheat oven to 350 degrees F.

2. Whisk the egg and 2 tablespoons water in a bowl and set aside. Mix the flour, poultry seasoning and salt and pepper, to taste, in a resealable plastic bag. Add the chicken strips and toss to coat, set aside. Put the bread crumbs in a shallow dish or pie plate. Remove the chicken from the bag and shake off the excess flour. Coat the chicken in the egg, than dredge in the panko bread crumbs. Arrange the strips in a single layer, on a baking sheet, allowing space in between each strip.

3. Bake for 15 to 20 minutes, until chicken is golden brown and cooked through.

4. For the Sweet Mustard sauce: In a small bowl, combine the mustard, mayonnaise and the brown sugar. Mix until sugar dissolves completely.

5. Warm the tortillas in a microwave for 30 seconds to make them pliable. Lay a tortilla flat onto a work surface. Place about 5 chicken strips onto the tortilla. Drizzle with the sweet mustard sauce and top with cheese, lettuce and pickle. Roll up the tortilla and put on a serving platter. Repeat with remaining ingredients and serve.

Servings: 4

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (8.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 494.41
Calories From Fat (26%) 127.87
% Daily Value
Total Fat 14.52g 22%
Saturated Fat 5.1g 26%
Cholesterol 135.39mg 45%
Sodium 842.66mg 35%
Potassium 474.5mg 14%
Total Carbohydrates 49.75g 17%
Fiber 2.99g 12%
Sugar 6.43g
Protein 39.23g 78%

Recipe Type: Chicken, Main Course

Source
Author: Sandra Lee
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/chicken-strip-wrap-with-sweet-mustard-recipe/index.html

Recipe Cost: $7.21 ($5.41on sale)
Serving Cost: $1.80 ($1.35 on sale)

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