Creamy Chicken Soup from Jane's Blessing

Creamy Chicken Soup

Adapted from The Cookie Rookie

Roux
4 T. Flour
2 T. Oil
2 T. Butter

Ingredients
2 T. Butter
2 T. Oil
1 Yellow Onion, chopped
6 Carrots, sliced into half inch rounds
4 stocks Celery, sliced
1 t. garlic, minced
4 C. Chicken Stock ( I used chicken granules)
3 1/2 C. Cream, or Half and Half, or Whole Milk ( I use Whole Milk)
2 T. Chicken Granules, ( this is because of the milk)
1 t. Pepper
1 T. Fresh Parsley
3 Bay Leaves
1 t. Dried Rosemary
1 t. Dried Fennel
1 t. Dried Thyme
1 t. Dried Basil
1 t. Dried Parsley
1 t. Dried Oregano
1 t. Dried Tarragon
1/2 t. Turmeric
( the original called for herbs de provence which includes all these herbs plus Savory, Marjoram, Lavender Leaves and Bay pwd. I don't have all those, so I used what I had, but I also used way more than it calls for because the first time I made it it was blandish)
3 C. Rotisserie Chicken
Juice from  Lemon ( some of the zest would be good)

Method:

Heat Butter and Oil in lrg. pot over med/low heat. Add Onion and saute for 10 minutes, stirring occasionally (enough to sizzle, but can be left for a few minutes without browning). Add garlic, carrots, celery and 1 t. salt ( it will help the veggies sweat), saute 10 minutes till carrots are med. tender (not mushy, just a bit crunchy or toothsome).

Meanwhile, make the Roux ( thickener) by heating butter and oil over med. heat. Add flour and stir till forms a paste, about 2-3 minutes ( you're cooking the flour so the soup doesn't taste like flour).

When Carrots are at desired texture, add remaining ingredients including Roux, stir well to incorporate.. Bring to a boil, cover with lid and reduce heat to low. Simmer for about 15 minutes then turn off heat. Let soup sit for at least an hour, but I let it sit for about 3 ( I do the prep work the day before then cook it before Church so it sits while we're gone) to steep the dried herbs. Taste, adding additional salt if desired.

Bring back to appropriate temp. and serve with bread and butter:)

Coconut Lime Chicken with Thai Garnishes

You must all try this chicken recipe.  I've made it once as written, but since then, I've switched to skinless or boneless, skinless chicken breasts (easier!), and I always add a ton more veggies onto the garnishes plate (radishes, salad mix, sliced raw zucchini, flaked coconut) to make it both healthier and to make the chicken go further.  I love to slice the chicken thinly and heap it in the middle of my largest serving platter and make rows of each of the other garnishes next to it.  (So pretty!  So delicious!  So fresh!)  Since I've been hearing reports of a shortage of exclamation points in the country, I think I'd better stop here before I use up my year's supply.  But seriously--you have to try this!

Chicken Enchiladas With Green Salsa

This is one of the yummiest enchilada recipes I've ever eaten!!!! The green salsa just makes it sensational!

Chicken Enchiladas With Green Salsa | Real Simple Recipes

Wingless Buffalo Chicken Pizza

This is one of my favorites!!! It's a Rachel Ray Recipe.

• 3/4 pound chicken breast cutlets
• Extra-virgin olive oil, for drizzling
• 2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it
• 1 pizza dough, store bought or from your favorite pizzeria
• Cornmeal or flour, to handle dough
• 2 tablespoons butter
• 1 tablespoons Worcestershire sauce, eyeball it
• 2 to 3 tablespoons hot sauce, medium to spicy heat
• 1/2 cup tomato sauce
• 1 cup shredded Monterey Jack cheese, a few generous handfuls
• 1/2 cup blue cheese crumbles
• 3 scallions, thinly sliced

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalochicken, cheeses, and scallions. Bake 18 minutes or until crisp

Note: I only baked mine for 10 minutes and it almost over cooked so keep an eye on it!!!!! And 2 Tbsp. of Chalula Sauce makes it just spicy enough without roasting my face and Ruth would eat it. And that McCormick Montreal stuff is a new staple in my kitchen. I use it just about every time I make chicken now.

Peanut Wraps

I found this recipe at Little Birdie Secrets (of granola fame), and I love it.  It's super mild, so my kids loved it (but you could always add some sriracha or other chili sauce for a bit of a kick), and it's super fast, so I loved it, and it's super delicious, so we all loved it.  I added the changes I made in italics below.

Peanut Wraps 

Ingredients:
1/2 tsp garlic salt
1/2 tsp pepper
3 boneless skinless chicken breasts, cut into strips
1 tbs cooking oil (I used canola)
4 cups broccoli slaw (I used regular cabbage coleslaw because that's all I could find at the store)
1 medium red onion (I used half of a red onion and half a package of green onions because I thought it would go over better with the girls.)
1 tsp grated fresh ginger
Tortillas (Whole wheat from Meijer are the BEST!)

Peanut Sauce:
1/4 cup sugar
1/4 cup peanut butter (I used creamy, but I bet chunky would be good for some extra crunch)
3 tbs soy sauce
5 tbs water
3 tbs cooking oil
1 or 2 cloves freshly pressed garlic cloves 

Directions:
Season chicken strips with garlic salt and pepper. In a large skillet cook chicken in hot oil on medium-high until no pink left. Put aside and keep warm. 
In same skillet add broccoli mix, onion, and ginger. Cook until crisp but tender.  (Like 2 minutes.)

Make peanut sauce while veggies cook. In a small saucepan combine sauce ingredients, heat and stir until dissolved. 

Serve by layering the veggies, chicken, and sauce in a tortilla. Wrap it up. Eat it up. Lick your plate. Makes 6-8 wraps. (Makes a great salad too!)

Chicken Corn Chowder (Mexican Style)

People, I had an emergency dinner situation this week.  Our neighbor Guang had a baby over the weekend, and I mentioned casually to Olivia that I wanted to make dinner for them.  Olivia immediately passed that information on to Simone (Guang's daughter), and at 3:00 p.m., Simone came over to express her mother's appreciation and ask what time dinner would be there.  So, I got this recipe from my friend Larissa.  She had made it for playgroup before and assured me it was both easy and fast.  (I already knew it was delicious).  It's the perfect winter soup--just different enough from our normal soups to be interesting, but still comforting and . . . um. . . just perfect, really.

Mexican Chicken Corn Chowder

1 chicken breast (pan seared, then shredded)

1/2 cup chopped onions

1 to 2 cloves garlic, minced

3 tb butter

2 chicken bouillon cubes

1 cup hot water

1/2 to 1 tsp cumin

2 cups half and half

2 cups shredded cheese (Monterey Jack or cheddar)

1 (14 oz) can cream style corn

1/2 bag frozen corn kernels

1 (4 oz) can diced green chilies, undrained

1/4 tsp hot sauce

1 medium tomato, chopped 

cilantro

Melt butter in pan, then brown the chicken adding onions and garlic at the end.  Dissolve bouillon in hot water.  Add to pan along with cumin; bring to boil.  Reduce heat, cover, and simmer for 5 minutes.  Add half and half, cheese, corn, chilies, and hot sauce.  Cook and stir over low heat until cheese is melted.  Stir in chopped tomato.  Serve with cilantro on top.

Just a few of my own notes- like I said, I shred the chicken for texture.  And, once the half and half goes in, make sure it doesn't get too hot or else it'll get grainy.  

To Detox from my vacation

You know after you've eaten at restaurants for a week, and you feel a little sluggish?  Well, this is the solution.  Yum!  It's a copycat version of a salad Mom and I shared at a restaurant (Pier in Petoskey--Petoskey?) last week in Michigan.  That was delicious.  This one isn't as perfect, but it still hit the spot.

Yummy Salad

1 box organic spring greens/spinach mix from Wal-Mart ($2.50--gotta love that)
1 oz. sharp cheddar cheese, diced (white is prettier, but I just had orange)
1 handful dried cherries
1 handful dried cranberries
1 handful sliced almonds, toasted
1 cucumber
1/2 loaf french bread, made into croutons (like this recipe)
2 chicken breasts, sauteed or grilled, and sliced into strips
1 recipe apricot vinaigrette, below

Toss everything together except the chicken, croutons, and dressing.  Arrange the chicken and croutons artfully on top. (Or don't put any chicken on, if your kids decide one night that they'd rather die than eat chicken.)  Drizzle with vinaigrette.  (Unless vinaigrette is also poison.  Which it might just be, if you are 7 years old.)

Apricot Vinaigrette

1/4 cup apricot preserves
1/4 cup white wine vinegar
1/4 cup olive oil
dash of salt
sprinkle of pepper

Put all the ingredients in a blender and whir away until thoroughly combined.  I think this would probably work with any preserves (raspberry?  strawberry?  Yum.)

Bread Salad

Bread Salad
(Mostly we call this bread salad because the kids balk at "green salad", but "bread" is always worth eating.)

1 head of lettuce, chopped
2 tomatoes, chopped
1 cucumber, chopped
Other green salad ingredients as desired (radishes, bell peppers, sprouts, whatever)
2 grilled chicken breasts, chopped
1 loaf whole wheat french bread, cubed
2 tbsp. olive oil
1 tsp. kosher salt

Spread the cubes of bread on a cookie sheet.  Drizzle with olive oil (and my measurements were just a guess), and sprinkle with salt.  Bake at 400 degrees for about 10 minutes, then stir, and bake for about 5 minutes more until toasty brown.

Combine all the salad ingredients together and serve with Kraft Greek Vinaigrette.  If you think you'll have leftovers, I serve the croutons on the side so they don't get soggy in the refrigerator.

Wingless Buffalo Chicken Pizza

This is a Rachel Ray recipe I tried tonight that went over well with Mike and our buddy Brian.

Wingless Buffalo Chicken Pizza

3/4 P. Chicken Breast Cutlets

Extra Virgin Olive Oil

2 tsp. Grill Seasoning, McCormick Montreal Seasoning is recommended

1 Pizza Dough (I used an instant Betty Crocker packet that was $0.79 and it worked great)

Corn Meal or Flour for handling dough

2 Tbsp. Butter

1 Tbsp. Worcestershire Sauce or eyeball it

2 to 3 Tbsp. Hot Sauce, med. to spicy (I used Cholula hot sauce)

1/3 C. Tomato Sauce (if you're not a tomato sauce lover I would take it down to 1/4 c.)

1 C. Shredded Monterrey Jack Cheese

1/2 C. Crumbled Blue Cheese (I bought a wedge and tried to crumble it. I would not recommend doing that)

3 Scallions thinly sliced

Preheat oven to 425 degrees. Preheat Grill to high.

Drizzle chicken with EVO and sprinkle with grill seasoning. Add chicken to grill, cook about 3 minutes on each side.

Stretch dough to form pizza using corn meal or flour to handle. (if you let it rest and warm up it will be easier to handle) Place on pan.

In med. skillet over med. heat melt butter and stir in Worcestershire sauce, hot sauce and tomato sauce. Remove chicken from from grill and thinly slice. Add chicken to sauce and coat. Cover pizza dough with saucy chicken mix, cheeses and scallions. Bake 15 to 18 minutes or until crispy.

Aunt Steph's Pasta*

*Moved it for you, Mom. :)

Chicken Garlic Pasta
6-8 cloves of fresh garlic
1 T. plus 1 t. oil
chicken bullion
1 purple, red, or yellow onion ( we ended up using a yellow onion)
1 yellow or orange pepper sliced very thin (again we had to go with a green pepper)
2 green onions sliced
1/4 t. dried red pepper lakes (add more for more spice)
1 lb. penne pasta
2 bunches of broccoli (cleaned and cut into flowerets)
12 cherry tomatoes, halved (didn't use because Annie thinks they are poisonous)
pinch of ground nutmeg
Fresh, shredded basil ( fresh is best, but we used dried)
2 c. cooked chicken, cubed ( She usually grills it with jsut salt and pepper--we stir fried it in a little olive oil-still very good)
Freshly ground parmesan cheese ( we used 6 oz.)
Fresh ground pepper

Heat olive oil to medium heat and add garlic and chicken. Add the opinion, peppers, pepper flakes, green onion. cook , tossing until onion is crisp and tender.

Boil pasta until partially cooked. Add the broccoli to the pasta pot and let it cook for 5 more minutes until still slightly crisp. Scoop our the broccoli and set aside and save 2 cups of the boiling water and add 2 bullion cubes to it until dissolved. Thoroughly drain pasta.

Return the pasta and broccoli over low heat to the onion and the pepper mixture. AD the 2 cups of bullion, cherry tomatoes, nutmeg, basil and ground pepper. Stir just until tomatoes are hot and serve with fresh parmesan cheese.

We loved this for dinner tonight. Annie was the cook, but we all gobbled it down.

Baby Shower Yummies

Cream Cheese Won Tons (makes 48)

2 (8 oz) pkg Cream Cheese, room temp.

1 C Sugar

2 Tbsp Snipped Fresh Chives

4 Dozen Won Ton Wrappers

4 C Peanut Oil (we used Olive Oil)

1 Egg White

Mix cream cheese, sugar, and chives till smooth. Rub egg white on edges of wrappers. Place spoon full in center of each wrapper. Fold wrappers so all corners are touching and press to seal. Preheat oil to 375 F. Cook till golden.

Chicken Egg Rolls

1 lb Minced Chicken Breast

4 C Shredded Cabbage or Jicama

1 Carrot Grated

1 Bundle of Bean Thread

2 Tbsp Wooded Ear Mushrooms

1/2 C Chopped Onion

1 Tbsp Soy Sauce

1 tsp Granulated Sugar

1/8 tsp Pepper

1/2 tsp Salt

1 Egg, Separated

1 pkg Egg Roll Wrappers

4 C Oil

Put bean thread in hot water and microwave 2 minutes. Soak in water till cool, drain and cut into 1-1/2 in. pieces. While threads are soaking, soak wooded ear mushrooms in hot water (i failed to mention they will probably be dehydrated). Drain and chop. Mix all remaining ingredients with egg yolk. Put 2 Tbsp of filling at one corner of wrapper. Roll and glue edges with egg whites. If using Rice egg roll wrappers, make thin batter and use instead of egg whites.

1 tsp Cornstarch

1/2 tsp Baking Soda

1 Tbsp Brown Sugar

water

Deep Fry in Oil (350 F) 3 minutes each side. Serve with sweet and sour sauce.

We used the same oil and temp. to cook won tons and egg rolls.

Sweet & Sour Sauce

2 C Orange Juice

1 (8 oz) can Crushed Pineapple

1 tsp Chicken Granules

1/2 tsp Fresh Grated Ginger Root

1/2 tsp Sesame Oil

2 Tbsp Tomato Sauce

1/2 tsp Salt

3 Tbsp Rice Vinegar

1/4 C Brown Sugar

2 Tbsp Cornstarch

Combine all ingredients. Bring to Boil, reduce and simmer 5 minutes. Remove and let cool before serving.

Yogurt Parmesan Chicken

This stuff is awesome. It's super easy, moderately healthy, and almost fancy. (I mean, not compared to what you guys make, but compared to the usual fare Chez Wells.) I usually serve it with steamed veggies and Larry's biscuits, but I wish I served it with garlic mashed potatoes and lemon butter green beans.

Yogurt Parmesan Chicken

8 boneless skinless chicken breast tenderloins, (or 3 boneless skinless chicken breast cut into tenderloin-sized strips)
1 - 2 cups fat free plain (not vanilla) yogurt
1 sleeve of Ritz crackers, crushed (I use generic Ritz, reduced fat version, and I just blender 'em up)
3 tbsp. parmesan cheese (Kraft, from the can. Don't be a snob.)
1-1/2 tsp. garlic powder
1 tsp. seasoned salt (Lawry's, of course)

Mix crackers, cheese, garlic powder, and salt together on a plate. Put yogurt on another plate. Coat each piece of chicken in yogurt, then in crumbs, and place in a 9x13 baking dish. (Don't crowd them. If you use more chicken, use a bigger pan.) Bake at 350 for 45 minutes. Serve with Chicken Lime Sauce.

Chicken Lime Sauce
3/4 cup chicken broth (or 3/4 cup water with 3/4 tsp. chicken base)
1 tbsp. brown sugar
3 tbsp. lime juice (from one large lime--lemon also works, although it's not as good)
2 tsp. Dijon mustard (regular mustard will work in a pinch, but it's not as good)
1 tsp. cornstarch
1 tbsp. butter
Combine chicken broth, sugar, mustard, and cornstarch in a small saucepan. While still cold, whisk together until all the cornstarch particles are separated (no lumps). I usually do this part right after I put the chicken in the oven, and then I just set the pan on top of the stove with no heat. With five minutes left to go on chicken cooking time, turn medium heat on under the saucepan and simmer until slightly thickened. Add butter and lime juice and stir until butter melts. Put in your fanciest creamer jar or gravy boat and serve with chicken.

Mmm Chicken Schnitzel

Super yummy, and really easy.

Ingredients
1/2 cup plain low-fat Greek yogurt (I also used Vanilla yogurt)
1/4 cup whole-grain mustard (I used spicy and it was delicious!)
5 slices white bread, torn
3/4 teaspoon dried marjoram
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 teaspoon paprika
Pinch of freshly grated nutmeg
2 large eggs
4 chicken cutlets, about 1/8 inch thick (about 1 1/2 pounds total)
Vegetable oil, for frying
Applesauce, for serving (optional)


Directions
Whisk the yogurt and mustard in a bowl until smooth; set aside.

Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another shallow dish, season the flour with the paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper.

Dredge each cutlet in the flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry.

Heat 1/8 inch of vegetable oil in a large skillet over medium-high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with the mustard sauce and applesauce, if desired.

Fiesta Chicken Casserole

This casserole was a life saver during finals. It lasted three days, and thats a long time between Rob and I

Fiesta Chicken Casserole

Ingredients
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa (Hot works best, you need the extra kick with all the other ingredients)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (**I actually used a jalapeño honey rotisserie chicken I found at HEB. DELICIOUS. I would recommend a rotisserie because, well its just way better than chunk chicken breast)
1 can (about 15 ounces) black beans, rinsed and drained
**I made this twice and the second time I put in a good chunk of cream cheese, you know, for good measure. And it was dang tasty.

Directions
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400 degrees F for 40 minutes or until the crust is golden brown.

Best-Ever Chicken Salad

Now, here's the thing. I'm not so much in love with chicken salad that tastes like chicken with mayonnaise. I don't really like mayonnaise by itself. So, my two favorite chicken salads are 1) Aunt Steph's Lemony Chicken Salad with the whipped cream and the almonds (So springy and fantastic), and 2) Sara's Famous Chicken Salad (written below). They both have mayonnaise, but they don't taste like mayonnaise, so they're just creamy and perfect. Mmmmmm.

Sara's Famous Chicken Salad
Salad:
2 large chicken breasts, cooked and diced
3/4 cup toasted pecans, finely chopped
2 cup grapes, halved
3 stalks celery, diced

Dressing:
1 cup mayonnaise (I used Hellman's with Olive Oil--does it make a difference?)
4 tsp. apple cider vinegar
5 tsp. honey
2 tsp. poppy seeds

Mix salad ingredients. Mix dressing ingredients separately, and combine right before serving. (Although, it stays delicious for 3-4 days in the refrigerator.)

I served it on ciabatta rolls, but it's amazing on croissants (just a little more naughty), and it also perfect on regular old wheat toast. (Or eaten straight from a bowl, right, Kasey?)

Marinated Chicken with Cucumber-Mint Salad

(Sunday Strategy, continued)

Menu for Monday:

Marinated Chicken with Cucumber-Mint Salad

4 pieces pita bread
1 cucumber, halved and thinly sliced
1/4 cup Greek or regular yogurt
2 tsp. fresh lemon juice
salt/pepper
2 tbsp. evoo
1 onion, thinly sliced
Marinated Chicken, cute into small pieces
1/4 cup mint leaves

Preheat oven to 350. Wrap pitas in foil. Combine cucumber, yogurt, and lemon juice; season with salt and pepper.
In a large skillet, heat 1 tbsp. oil over medium-high. Add onion, season with salt and pepper, and cook until soft. In batches, add chicken and cook until browned, 2-4 minutes per side (adding another tbsp. of oil, if necessary.)
Meanwhile, bake pitas until warm (about 5 minutes). Stir mint into cucumber salad. Serve chicken with pitas and salad.

Um yum. Buffalo Chicken Calzone...

Ingredients
For calzone:
Cooking spray
2 reserved chicken breast halves, diced, about 2 cups
1 cup mozzarella cheese, shredded
2/3 cup reserved tomato sauce
1 teaspoon liquid smoke (i did some research and it is likely liquid smoke is carcinogenic...so I just went ahead and omitted that...)
1 teaspoon hot sauce (depending on how hot your hot sauce is I would use more...keep tasting and see how hot you want it)
1 pound fresh or frozen pizza or bread dough, thawed according to package directions
1 tablespoon olive oil
2 tablespoons grated Parmesan
For dip:
1 cup sour cream
1/3 cup blue cheese, crumbled
2 tablespoons fresh chives, chopped
Directions
Preheat oven to 450 degrees F.

Coat a large baking sheet with cooking spray.

In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.

Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.

Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.

For dip:
While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.

Serve calzone sliced with sour cream dip on the side.



I'm eating it right now. Delicious.

Healthy yummy lunch wraps

I've been making these for Mike's lunches and he really likes them cause their tasty and not PB&J's. I like the tortilla's cause they don't dry out like bread does.

Ingredients

Whole Wheat Tortilla's

Lite Cream Cheese

Shredded Carrot

Diced Onion (I prefer Green onion)

Pepperoni

Deli sliced Chicken Breast

Mustard of Choice ex:Honey Mustard

Baby Spinach

Tooth picks

Method: Spread thin layer of cream cheese on Tortilla, (I sprinkle pepper and chili pwd. on the cream cheese for Mike) sprinkle onion down center of tortilla, sprinkle shredded carrot on entire tortilla, layer pepperoni in thin layer down center of tortilla, put chicken on top of pepperoni, spread mustard on chicken, place spinach on top and role tortilla. I use the Subway trick to role my wraps by using a knife to hold the fillings in place when I role it. If you're packing it for lunch I stick to tooth picks in it before I cut it to hold them together.

Note: I really like the Hickory Farms cranberry mustard but I only buy it at Christmas so I made my own the other day. Mix equal parts canned cranberry sauce and spicy brown mustard in a sauce pan over medium heat and mix till smooth. Mike suggested adding some horseradish. It was pretty good.