Easy To Make Buffalo Chicken Wrap Recipe

Here's something that you can make for lunch today or even have it as a snack before dinner. Did you know that a home made Wrap has fewer calories, less fat and salt as compared to the once you buy in famous restaurants?

Now that you know it's time to make your own buffalo chicken wrap with our easy to follow recipe. This is stuffed with some fresh veggies such as a tomatoe, lettuce and avocado. You'll also need one and a half lb. of chicken breast and buffalo sauce. Then you'll need to roll it in a tortilla.

If you're into buffalo wings or buffalo sauce then you're going to love this one. 

This is a great summer family recipe that can serve up to 4 people. You can find all the instructions and full recipe below the video. Don't forget to tweet and share the recipe and leave a comment below and let us know you're alive :)

Enjoy

Buffalo Chicken Wraps Recipe - How To Make Chicken Wraps With Buffalo Sauce

Ingredients

Approx. 5 servings

• 5 tortillas
• 1 ½ lb. chicken breast (about 2-3 half breasts)
• 1 tomato, sliced
• 4 oz. water
• 5 pieces of mozzarella cheese
• 2 tbsp butter
• 6 oz. buffalo sauce
• 5 tbsp mayonnaise
• 5 pieces of lettuce
• 3 tbsp homemade ranch dressing dry mix
• 1 avocado, sliced

Directions

1. Place the buffalo sauce, water, ranch dressing mix and chicken in a slow cooker. Cover and cook at low temperature for 5 hours.
2. When the chicken is done, shred it with two forks and then add the butter.
3. To make the wraps, spread the mayonnaise over the tortillas, then add the chicken, lettuce, tomato, cheese and avocado. Fold the end of the wrap, then both sides and roll up. Cut each wrap in half before serving.

Making A Spinach & Mushroom Frittata

This is one of my favorite dishes, it is called the Frittata. It is an egg dish mixed with lots of different ingredients. The frittata can be made in a lot of different ways even with meat. But today I'll be showing you how to make a yummy spinach mushroom frittata.

This one is also a versatile dish for many different events or if you just want to make something delicious for your family. It can serve up to 8 people and really easy to make, doesn't even require a lot of stuff.

Watch the video below to get a visual recipe and see how easy it is to make a spinach mushroom frittata. You will also get the full text recipe ingredients and directions about how to make this dish below the video.

Also don't forget to like our Cooking Channel Facebook page by clicking the like button on the right hand side bar.. Enjoy The Frittata :)

Liesl's Spinach Mushroom Frittata

Spinach Mushroom Frittata Ingredients

• 1/2 onion - thinly sliced
• 2 T. butter - divided
• 3 cups spinach- roughly chopped
• 1 t. kosher salt
• 1 c. gruyere - grated, divided
• 8 oz. crimini mushrooms - thinly sliced
• 8 eggs
• fresh ground pepper
• 1 T. olive oil

Cooking Directions

• Preheat broiler on your oven.
• Heat 1 T. olive oil & 1 T. butter. in a wide skillet over medium heat. Add sliced onion and cook for 2 minutes. Add sliced mushrooms & cook 5-6 minutes stirring occasionally until mushrooms & onions are lightly browned. Season with a few pinches of kosher salt & pepper.
• Add chopped spinach over mushroom mixture & stir. Turn off heat. The heat of the mushrooms will wilt the spinach perfectly. Let mushroom mixture cool slightly while preparing cheese and eggs.
• Crack eggs in to a large bowl. Add 1 t. salt & pepper and whisk. Add spinach-mushroom mixture and 1/2 c. gruyere and mix well.
• Heat remaining T. butter in a 9-inch ovenproof skillet, swirling to coat sides. Add egg mixture, stir a couple times, and loosely cover. Cook until eggs are mostly set, about 5 minutes.
• Sprinkle remaining gruyere over the eggs and place skillet under broiler. Broil 2-3 minutes until eggs are set and cheese is nicely browned. Remove from oven. Gently loosen the eggs around the sides of pan to make sure the don't stick. Be careful of the hot handle on the skillet!
• Slide on to cutting board and cut into wedges.

Serve hot, warm or at room temperature.

How To Make Cherry Pie

Here's a quick recipe for anyone who's interested in knowing how to make cherry pie in a super easy way. This will only take you 50 minutes to make and it can serve up to 8 people. It doesn't really matter if you have fresh picked or even frozen raspberries.

Make this one for the kids or if you're having a get-together and they'll love it. All you need to make a cherry pie is just 5 ingredients. You only have to get a refrigerated pie crust, cherry pie filling, eggs, sugar and raspberries.

Find the full recipe and directions below the video and don't forget to like our Facebook Fan Page by clicking like on the right side-bar. You can also watch the video for visual instructions and recipe.

Easy Peasy Cherry Pie

Ingredients

• 1 cup flour
• 1 cup chopped hazelnuts
• 1/3 cup of sugar
• 2 cups of pitted and roughly chopped cherries
• 2 eggs
• 1 cup of sugar
• 2 tsp cornstarch
• 1 stick salted butter

Directions For Making a Cherry Pie

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
• Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
• Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.

High Altitude (3500-6500 ft): Bake 40 to 50 minutes.

How To Make Corned Beef Hash

This is a really easy to cook recipe. It's good for breakfast but you can have it for lunch or even make a quick dinner if you want to.

This dish only takes 25 minutes to cook at medium or low heat because you don't want it to burn.

You'll need to mix a lot of stuff to get it done though but it's not hard to make at all. The corned beef hash has a great smell when you're busy cooking it. One of those dishes that you eat while preparing it.

Also top it up with an egg and serve with toasted bread or buns. Find the full instructions by watching the video or read the text below the video and don't forget to like our Cooking Channel Facebook Fan Page by clicking the facebook like button on the right.

How to Make Quick Corned Beef Hash

Ingredients

• 4 eggs
• 2 lbs yukon gold potatoes (peeled and cut into a 1/2 inch dice about 4 cups)
• 1/2 lb corned beef (fully cooked, 1 pound raw simmered for 3 hours until fork tender shredded into
• 4 tbsps unsalted butter
• 12 inch pieces)
• 1 onion (cut into medium dice about 1 1/2 cups)
• kosher salt
• 2 tbsps chili sauce (ketchup, spicier hash)
• 1 tsp hot sauce (frank’s)
• 1 poblano chile (cut into medium dice about 1/2 cup)
• black pepper (freshly ground)

Cooking Corned Beef Hash Instructions

• Melt the butter in a 12-inch heavy-bottomed nonstick or cast-iron skillet over medium-high heat until the foaming -subsides.
• Add the potatoes and cook, stirring frequently with a rubber spatula or wooden spoon, until they are tender and light golden brown, about 12 minutes total.
• Add the cooked corned beef, onion, and poblano, and cook, stirring frequently, until the vegetables are beginning to soften, about 4 minutes.
• Add the ketchup or chili sauce and hot sauce, stir to combine, and season to taste with salt and pepper.
• Using a rubber spatula or a wooden spoon, gently pack the potatoes and hash into the pan, creating a smooth top.
• Raise the heat to high and cook undisturbed until the bottom layer is deep brown, about 3 minutes.
• Using the spatula, lift the browned bits from the bottom of the pan and stir into the upper layers.
• Repack the skillet and repeat three or four times, until the entire skillet is full of well-browned potatoes, about 10 minutes total.
• Reduce the heat to low.
• Make four indentations in the surface of the hash and break an egg into each one.
• Season with salt and pepper, cover the pan, and cook until the eggs are barely set, about 5 minutes.
• Bring the skillet to a trivet on the table, and serve immediately.

and then enjoy the recipe :)

Raspberry Smoothie Recipe

Here's an easy recipe to make for yourself or family, a frozen raspberry smoothie. This one is really quick and doesn't require any experience. It's versatile, you can have it for breakfast, after lunch or dessert.

You can also play around with this and maybe add some bananas, it's totally up to you. All you'll need is a blender, fat free yogurt, blueberries, rasberries, some oranges and honey.

Find the full recipe below the video and the instructions about how to make a raspberry smoothie.

Don't forget to join our Cooking Channel Facebook Fan Page by clicking the Like button on the right side bar.

Frozen Yogurt Raspberry Smoothie Recipe

Ingredients

• 4 Cups of Greek Frozen Yogurt (Vanilla)
• 1 Cup Honey
• 2 Cups of Frozen Raspberries
• 1/3 cup sliced & cooked beets
• 1/4 cup fresh orange juice
• 1 cup ice

Directions For Making A Raspberry Smoothie

• Place 1/4 cup plain fat-free Greek yogurt in a blender
• Add your blueberries, raspberries, sliced & cooked beets, orange and honey in the blender; process until smooth
• Add 1 cup ice; process until smooth
• Serve immediately
• Garnish with berries, if desired

This is really easy so enjoy :)

Beef Casserole Recipe

In this short post I'm going to show you how to make an 8 layer beef casserole. This beef recipe is really great served as a snack before dinner or just cook and eat it for dinner.

Our 8 layers include the beef, vitamin packed spinach, tomato sauce, drained medium noodles and layered with cheese. One meal that you'll never be worried if the people you're cooking for will love it or not. This can take a little while to prepare and cook. It will serve up to 8 people and it's a versatile dish.

You're also going to need a casserole or baking dish, 2 quart in size. Make sure that the dish has a greased foil before doing any mixture. You'll need to cover with foil and put it in the fridge for 24 hours before cooking.

Watch the video below for full intructions and ingredients. I'll also include the full recipe ingredients and cooking directions below the video and don't forget to like our page by cliccking the like button on the right hand side bar.

How to Make Beef Casserole

Ingredients

• 1 pound ground beef
• 1/2 teaspoon sugar
• 3 cups dried medium noodles (6 ounces)
• 1/4 teaspoon black pepper
• 2 8 ounce can tomato sauce
• 1 cup shredded cheddar cheese (4 ounces)
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon dried basil, crushed
• 1 10 ounce package frozen chopped spinach, cooked and well drained
• 1 8 ounce carton dairy sour cream
• 1/3 cup chopped onion (1 small)
• 1 8 ounce package cream cheese, softened

Beef Casserole Recipe Cooking Instructions

• Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
• Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
• In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
• Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
• Makes 8 servings

Grilled Chicken Breast Recipe

This is one of the easiest recipes but we'll put a twist to it and add some honey. This is a versatile dish, can be served in a bun and kids will love it. You can even toast the bun and top the grilled meat with cheese.

The breast part of a chicken is the most dry part, that is why I love this recipe, it adds flavor and some tenderness on the grilled chicken. Very easy to make and you wont even dirty yourself.

You'll need to prepare ahead for this. Get a zip-lock plastic bag that's where you're going to do the marinating. Pound the chicken till it's flat, it should be at least half inch in thickness. Inside the zip-lock bag add some fresh garlic, lemon zest, olive oil, honey and dried herbs.

Next is to dunk the meat inside the bag. Then grill it in high level heat, if the chicken was pounded well then it should take 2 to 3 minutes to finish.

Find all the instructions about how to prepare this and the ingredients below the video. Watch the video to see how easy it is to grill this honey dunked chicken breasts. Don't forget to like our Cooking Channel Facebook Fan Page by clicking like on the right side bar.

Honey Grilled Chicken

Ingredients

• 1/2 teaspoon freshly ground black pepper
• 4 large garlic cloves, minced
• 1/2 teaspoon dried oregano
• 4 boneless, skinless chicken breasts (about 1¾ pounds total)
• 1 teaspoon dried thyme
• 1-1/2 teaspoons lemon zest, from one lemon
• 6 tablespoons extra virgin olive oil
• 1-1/4 teaspoon salt

Instructions For Grilling The Meat

• Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness.
• Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.
• Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side.

Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.

If you are using less than 4 chicken breasts, you’ll need to reduce the salt accordingly.