Jason shares this delicious thirty-minute recipe, and a life lesson
Today on Cooking with Dad, Jason Wilson shows us how we can enjoy chicken chicken wraps and shares about how forgiveness is an essential part of growth in our lives.
Chicken Chicken Wrap Recipe:
2lb Thin sliced chicken breast
1lb of carrots (peeled and sliced thin)
1 yellow onion (cut to slices)
½ lb of Asparagus
Rosemary Garlic Oil or Olive Oil
Take your oil and put about 2 tablespoons into your skillet and allow your oil to heat.
Once your oil is heated, add in your slices of onions, after mixing in the onions, add in the carrots.
While stirring the onions and carrots together, you will do this for about 5 minutes.
Add in your asparagus and mix in as well. While stirring in your asparagus, add a teaspoon of salt to the veggie mix.
While stirring, cook for another 10 minutes and then set aside.
Take out your thin sliced chicken breast and lay flat on your cutting board. Season the chicken to your taste with salt. With some tongs, take some of your veggie mix and place in the middle of the chicken. Then you want to take one end of the thin sliced chicken and wrap over the mix. Take the other end and wrap over the end that covers the veggie mix. Taking your toothpicks, you will put it through the overlapped chicken breast to secure the chicken as a wrap.
After completing wrapping, place the wrap in a skillet and cook each side of the chicken chicken wrap to make sure that all sides are cooked and even.
Once the chicken is thoroughly cooked to 165 degrees Fahrenheit, eat and enjoy!
Idea/Concept: Jason Wilson
Videography: Andrew Moore, John Vogt
Video Editing: Andrew Moore
Writing: Jason Wilson
Produced by Vogt Media
Funded by Dunham’s Department Store, Johnny’z Hot Rod Cafe