Chicken Tortillas

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Welcome to The Freshman Cook! Today I am joining a group of blogger friends to celebrate our Favorite Chicken Recipes, and I want to share mine with you also. 

Most people who love chicken, have a favorite chicken meal. It may be fried chicken, or maybe chicken and rice, or your favorite just might be my favorite, Chicken Tortillas! 

No matter what your favorite chicken dish is, chicken is delicious, easy to prepare, very versatile, perfect for a fancy meal or a weeknight dinner, and loved by almost everyone. 

Chicken Tortillas

(makes 2 full tortillas)

(printable recipe at end of page)

Ingredients:

1-1.5 pound fresh raw Chicken 

SW Chipotle Seasoning

2 Cobs of Corn

1 tbl. Jalapeno Pepper

Butter

2-3 tablespoon White Onion

Salt and Pepper

2 tablespoon Roma Tomato

1 slice White Onion

2 flour Tortillas

Sour Cream

Avocado

Heat your grill to 350 degrees, or medium high. Cut the chicken breast into pieces as shown.  Sprinkle them with Southwest Chipotle seasoning. I use it because it tastes great, and you can sprinkle as shown above. It has a little bite, but it is not overwhelming or too hot. It is also salt free!

Once the grill is ready, place the chicken, the pepper and the corn on the grill. Rub the corn with butter, and then lightly sprinkle the chipotle seasoning onto the corn. 

Keep turning the pepper over as it chars the outside of the pepper. Once the chicken is finished cooking, let it sit, off of the heat for 5 minutes. Slice the chicken before serving.

Cut the corn kernels from the cob. Set the kernels aside in a medium bowl.

Split the jalapeno down the center. Remove the seeds.

Remove the outer skin, and throw it away. Now you are left with the beautiful and tasty inside of the pepper.

Slice 3 slices of onion and chop them into small pieces. Chop the tomato the same way.

Mix all the ingredients together in a bowl. Add salt or pepper, if desired. Refrigerate until ready to eat.

 

Take another slice of white onion, cut into small pieces, and cook until a little brown.

Place tortillas on grill until warmed and slightly browned.

Add sour cream and avocado slices for a fantastic meal! Slice the chicken, roll up a tortilla and enjoy your Chicken Tortillas!

Thank you for stopping by today. Chicken Tortillas are one of my favorite meals, and I hope you enjoy this recipe!

Keep scrolling down the page to find more favorite chicken recipes from my blogging friends. Towards the end of the page is a printable recipe of the Chicken Tortillas! Thank you for stopping by!

Favorite Chicken Recipe



Favorite Chicken Recipe

• Blackened Chicken from Art of Natural Living
• Chicken and Avocado Salad from That Recipe
• Chicken and Mushrooms in Wine Sauce from Palatable Pastime
• Chicken Macaroni Salad from Leftovers Then Breakfast
• Chicken Ramen Stir Fry from Hezzi-D's Books and Cooks
• Chicken Tortillas from The Freshman Cook
• Cream Cheese Chicken Enchiladas from The Spiffy Cookie
• Creamy Chicken Noodle Casserole from Cheese Curd In Paradise
• Creamy Chicken with sun Dried Tomatoes from Lemon Blossoms
• Easy Slow Cooker Italian Chicken from Blogghetti
• Garlic and Ginger Caramel Chicken Thighs from Karen's Kitchen Stories
• Hot Chicken and Pancake Tacos from A Kitchen Hoor's Adventures
• One Skillet Chicken and Broccoli Alfredo Pasta from Family Around the Table

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

chicken, tortillas, onions, dinner, chipotle seasoning, corn, tortillas, sour cream, avocado,

lunch, dinner, dinner party,

Yield: 2

Author: The Freshman Cook

Chicken Tortillas

These Chicken Tortillas are full of amazing flavor, and make a delicious meal for two, or increase the ingredients for as many people as you are serving.

Ingredients

Chicken Tortillas

• 1.5 pound fresh raw Chicken
• SW Chipotle Seasoning
• 2 Cobs of Corn
• 1 tbl. Jalapeno Pepper
• Butter
• 3 tablespoon White Onion
• Salt and Pepper
• 2 tablespoon Roma Tomato
• 1 slice White Onion
• 2 flour Tortillas
• Sour Cream
• Avocado

Instructions

1. Heat your grill to 350 degrees, or medium high. Cut the chicken breast into pieces as shown. Sprinkle them with Southwest Chipotle seasoning. I use it because it tastes great, and you can sprinkle as shown above. It has a little bite, but it is not overwhelming or too hot. It is also salt free!
2. Once the grill is ready, place the chicken, the pepper and the corn on the grill. Rub the corn with butter, and then lightly sprinkle the chipotle seasoning onto the corn.
3. Keep turning the pepper over as it chars the outside of the pepper. Once the chicken is finished cooking, let it sit, off of the heat for 5 minutes. Slice the chicken before serving.
4. Cut the corn kernels from the cob. Set the kernels aside in a medium bowl.
5. Split the jalapeno down the center. Remove the seeds.
6. Remove the outer skin, and throw it away. Now you are left with the beautiful and tasty inside of the pepper.
7. Slice 3 slices of onion, and chop them into small pieces. Chop the tomato the same way.
8. Mix all the ingredients together in a bowl. Add salt or pepper, if desired. Refrigerate until ready to eat.
9. Take another slice of white onion, cut into small pieces, and cook until a little brown.
10. Place tortillas on grill until warmed and slightly browned.
11. Add sour cream and avocado slices for a fantastic meal! Slice the chicken, roll up a tortilla and enjoy your Chicken Tortillas!

https://www.thefreshmancook.com/2021/09/chicken-tortillasrecipesfromourdinnerta.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Chicken Tortillas

Southwest 7 Layer Salad / Recipes From Our Dinner Table

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If you have read any of the recipes on my blog, you already know that I am quite fond of southwestern food. Well, actually, I am crazy for it! I love all the flavors that meld together to tickle your tongue and deliver an amazing taste sensation. So, when I heard that we were creating layers of salad for today's theme, I thought Southwestern Salad, and I was in! 

I used large glasses. I wasn't sure if they would be easy to eat from, but they work perfectly. They are easy to use for a catering or a backyard party! Also, it is just a fun way to serve, and everyone gets their own glass.

This recipe is easy to put together. I started by cooking the chicken the day before I wanted to serve the salad. However, I waited until the day I wanted to serve them to put it all together .This salad is served cold, which makes things easier. These would be great for any informal or formal get together or party! 

Southwest 7 Layer Salad

(makes 2 salads)

(printable recipe at end of page)

1-8 ounce raw Chicken Breast

Southwest Chipotle Seasoning Blend

1 Corn on the Cob, husked

1/2 tbl soft Butter

1 bag Chopped Romaine Mix

4 tablespoons Black Beans, drained

2 slices Red Onion

6 tablespoon Salsa

4 scoops Sour Cream

1-2 tablespoons shredded 4 cheese Mexican Blend

1/2 of an Avocado, cut into chunks

crushed tortilla chips

Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.

 

Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with.

Cut the corn from the cob with a sharp knife. 

Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture. 

Add 3 tablespoons of salsa to each glass, on top of the red onion.

Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2  tablespoons  of sour cream to each glass. 

Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve. 

*A little note ~If you are not planning on serving the salad for a few hours, don't add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.

Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!

Thank you for stopping by today! I hope you will try this fun and tasty Southwest 7 Layer Salad!

Layering Up Salads

• Chicken Cobb Salad Tower from The Spiffy Cookie
• Layered Garbanzo Beans and Paneer Salad from Magical Ingredients
• Layered Mason Jar Niçoise Salad from A Kitchen Hoor's Adventures
• Overnight 7 Layer Salad from Leftovers Then Breakfast
• Seven Layer Fruit Salad from Art of Natural Living
• Southwest 7 Layer Salad from The Freshman Cook
• The Ultimate Layered Salad from Karen's Kitchen Stories


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!




salad, southwestern style, grilled chicken, corn on the cob, red onions, lettuce, salsa, avocado, cheese, crushed tortilla chips, salad, layered salad

main meal, grilled, chicken, poultry, salad, corn on the cob

salad, lunch, chicken, picnic food, party food,

Yield: 2

Author: The Freshman Cook

Southwest 7 Layer Salad

This Southwest 7 Layer Salad is full of amazingly tasty southwestern flavors. This salad is bursting with southwest favorites such as black beans, red onions, salsa, grilled corn, avocado and crushed tortilla chips.

Ingredients

Southwest 7 Layer Salad

• 8 ounce raw Chicken Breast
• Southwest Chipotle Seasoning Blend
• 1 Corn on the Cob, husked
• 1/2 tbl soft Butter
• 1 bag Chopped Romaine Mix
• 4 tablespoons Black Beans, drained
• 2 slices Red Onion
• 6 tablespoon Salsa
• 4 scoops Sour Cream
• 2 tablespoons shredded 4 cheese Mexican Blend
• 1/2 of an Avocado, cut into chunks
• crushed tortilla chips

Instructions

1. Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.
2. Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with.
3. Cut the corn from the cob with a sharp knife.
4. Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture.
5. Add 3 tablespoons of salsa to each glass, on top of the red onion.
6. Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2 tablespoons of sour cream to each glass.
7. Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve.
8. *A little note ~If you are not planning on serving the salad for a few hours, don't add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.
9. Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!

https://www.thefreshmancook.com/2021/08/southwest-7-layer-salad-recipes-from.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Southwest 7 Layer Salad

Thanks so much for stopping by!

Fresh Chicken and Veggie Pizza /#FarmersMarketWeek

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Welcome to #FarmersMarketWeek! This week I will be sharing 3 recipes that can be made with vegetables and fruits from your local farmers market. There are a lot of possibilities when buying at the Farmers Market, and it was difficult to decide what recipes to share this week. But I narrowed down the possibilities to recipes I think you will love! Todays recipe is a Fresh Chicken & Veggie Pizza! It is full of flavor and tastes amazing!

Building this pizza was fun! I picked all our favorites that we like on our homemade pizzas. This one is topped with store bought pizza sauce, grilled chicken breasts, onion slices, grilled corn, and fresh avocado. I piled it all on a pizza crust that is long and thin, with a light, chewy crust. The flavor and texture is a winner! 

After putting the pizza together, I grilled the pizza instead of using the oven. It gave the pizza an amazing taste that was a bit different, and very tasty! Give it a try!

Fresh Chicken and Veggie Pizza

1 Long Pizza Crust (Trader Joes)

1 jar favorite Pizza Sauce

1  slice of Onion

1 raw 8 oz. Chicken Breast

Black Pepper

Garlic Powder

1 Corn on the cob

Fresh Avocado

Slice the onion into a few slices, then place the onion into a foil square, and top it with a pat of butter. Sprinkle pepper over the onion. Close the foil around the onion slices.

Wrap the corn in foil, after sprinkling it with pepper. Add a butter pat to the packet, then close the foil.

Sprinkle the chicken breast with black pepper and garlic powder. 

Place the chicken and corn on the grill and cook until done.

After the chicken is done and removed from the grill, unwrap the corn and place it on the grill to get brown. If additional butter is needed, cut a pat of butter and roll the butter over the corn as it sits on the grill. Turn as needed until it is as brown as you want it to be.

Remove the corn from the grill, and cut it from the cob.

Place a piece of foil on a cookie sheet. Place the pizza crust on the foil and start covering the crust with the pizza sauce.

Add the cheese to the pizza.

Top the pizza with shredded chicken, corn and onion pieces. The baking sheet is only used to carry the pizza to the grill. Anything sturdy can be used.

Set the grill to high heat. It takes approx. 12 minutes on the grill.

When the pizza is done, return it to the baking sheet. Chop half of the avocado into small bites and place them on the top of the pizza.

Enjoy your pizza!
Thank you so much for stopping by and allowing me to share my pizza recipe with you!

Scroll down just a bit to find a printable recipe for the Fresh Chicken and Veggie Pizza!

Don't forget to check out what everyone else made. There are a lot of tasty recipes to choose from!

Here’s more Farmer’s Market Week Recipes

Starters and Drinks Recipes

• Baked Feta Pasta with Spinach by SueBee Homemaker
• Cheese Stuffed Banana Peppers by Savory Moments
• Dill Vinegar by Palatable Pastime
• Herb Cream Cheese Dip by Take Two Tapas
• Zucchini Walnut Bread by West Via Midwest
• Watermelon Slush by The Fresh Cooky
• Whipped Feta with Honey by Books n' Cooks
• Zucchini Pico de Gallo Salsa by Jolene's Recipe Journal

Side Dishes Recipes

• Air-Fried Zucchini by Our Good Life
• Air Fryer Parmesan Squash Fries by Cookaholic Wife
• Brussels and Bowties by A Day in the Life on the Farm
• Classic 3-Bean Salad by Cheese Curd In Paradise
• Green Beans with Shallots by Family Around the Table
• Heirloom Tomato Salad with Burrata by House of Nash Eats
• Mexican Street Corn by Blogghetti
• Watermelon and Feta Salad by Life Love and Good Food

Main Dish Recipes

• Asparagus and Coconut Stir-Fry by Magical Ingredients
• Fresh Chicken and Veggie Pizza by The Freshman Cook
• Gluten Free Eggplant Parmesan by Frugal & Fit
• Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor's Adventures

Dessert Recipes

• Blueberry Pie by Lemon Blossoms
• Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
• Fresh Peach Shortcakes by Hezzi-D's Books and Cooks
• Peach Bruschetta by The Redhead Baker
• Peach Ice Cream by Devour Dinner
• Peach Kuchen by Hostess At Heart
• Peaches and Cream Cake Roll by Kate's Recipe Box
• Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen's Kitchen Stories

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

chicken, vegetables, pizza, grilled, Long Pizza Crust (Trader Joes), favorite Pizza Sauce, Onion, Chicken Breast, Corn on cob, Avocado

snack, dinner, kids food, baked, grilled

dinner, snack, lunch, picnics

Yield: 8-10

Author: The Freshman Cook

Fresh Chicken and Veggie Pizza

Fresh Chicken and Veggie Pizza is a recipe everyone will love. Built on a plank of pizza dough, starting with pizza sauce, piled high with chicken breast, corn, cheese, onion and avocado.

Ingredients

• 1 Long Pizza Crust (Trader Joes)
• 1 jar favorite Pizza Sauce
• 1 slice of Onion
• 1 raw 8 oz. Chicken Breast
• Black Pepper
• Garlic Powder
• 1 Corn on the cob
• Fresh Avocado

Instructions

1. Slice the onion into a few slices, then place the onion into a foil square, and top it with a pat of butter. Sprinkle pepper over the onion. Close the foil around the onion slices.
2. Wrap the corn in foil, after sprinkling it with pepper. Add a butter pat to the packet, then close the foil.
3. Sprinkle the chicken breast with black pepper and garlic powder.
4. Place the chicken and corn on the grill and cook until the chicken is done.
5. After the chicken is done and removed from the grill, unwrap the corn and place it on the grill to get brown. If additional butter is needed, cut a pat of butter and roll the butter over the corn as it sits on the grill. Turn as needed until it is as brown as you want it to be.
6. Remove the corn from the grill, and cut it from the cob.
7. Place a piece of foil on a cookie sheet. Place the pizza crust on the foil and start covering the crust with the pizza sauce.
8. Add the cheese to the pizza. Place pizza on the foil and top the pizza with shredded chicken, corn and onion pieces. The baking sheet is only used to carry the pizza to the grill. Anything sturdy can be used.
9. Set the grill to high heat. It takes approx. 12 minutes on the grill.
10. When the pizza is done, return it to the baking sheet. Chop half of the avocado into small bites and place them on the top of the pizza.
11. Enjoy your pizza!

https://www.thefreshmancook.com/2021/07/fresh-chicken-and-veggie-pizza.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Fresh Chicken and Veggie Grilled Pizza

Easy Tortilla Pizza / #OurFamilyTable

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A long time ago, when my son was growing up, fixing and eating a quick meal every evening was a way of life. My husband and I worked, after school activities were a thing every night, or so it seemed, and finding the time to sit down and have a family dinner was rare. Even years later, it always seems like we are busy, running here, going there, never stopping. Sometimes the answer is a simple meal, that comes together quickly and becomes a favorite. This Easy Tortilla Pizza may be what you have been looking for!

Easy Tortilla Pizza 
feeds 4
printable recipe at end of page 

1 raw Chicken Breast (8-10 ounces)
Minced Garlic
Black Pepper
Fresh Jalapeno Pepper
1 Corn on the Cob
Butter
Onion Slices
Mini Tortillas
Pizza Sauce
4 Cheese Mix
Shredded Mozzarella Cheese
Fresh Avocado
Salsa

Slice the chicken into small, bite sized pieces. Sprinkle with minced garlic and pepper for a great flavor.

Chop the jalapeno pepper into small pieces.

Boil the corn for 10 minutes in water. Let cool a bit, then cut the kernels off the cob. I find the best way to do this without cutting yourself is to place a corn cob holder in the end of the corn and use it to steady the cob as you slice down, cutting the corn off.

Place a teaspoon of butter in a pan and pan grill the corn until it begins to turn slightly brown. Add some onion slices and continue grilling both the corn and the onions until tender. Pan grill the jalapeno pieces in a separate pan unless everyone eating the pizzas like jalapeno.

Start building your pizza. Place the mini tortillas in a large pan on medium heat. Top each pizza crust with some of the sauce and swirl it around the crust covering to the edge. Add the onions, corn, jalapeno, and chicken.

Top the pizzas with the cheese, choosing one or the other or both. You can never have enough cheese! If your cheese is not melting quick enough, place a lid on the pan for a few minutes to quicken the melting process.

Cut the pizza and enjoy! Serve with a side of salsa and some avocado slices!

I hope you find this Easy Tortilla Pizza to be the answer to your busy family dinners!

Looking for more fun, quick and easy pizza ideas?

Check out the list below from my blogging friends!

Quick and Easy Pizza Recipes

• Air Fryer Pita Pizzas by Hezzi-D's Books and Cooks
• Barbecue Chicken Pizza by Karen's Kitchen Stories
• Chicken Taco French Bread Pizza by A Kitchen Hoor's Adventures
• Easy French Bread Pizzas by Family Around the Table
• Easy Tortilla Pizza by The Freshman Cook
• Pizza Dough from Sour Dough Discard by A Day in the Life on the Farm
• Pre-Baked Pizza Crust by Art of Natural Living

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!




Thanks for stopping by today! Find a printable copy of this recipe below!


 

Easy Tortilla Pizza

Author: The Freshman Cook

ingredients:

• 1 raw Chicken Breast (or 8-10 ounces)
• Minced Garlic
• Black Pepper
• Fresh Jalapeno Pepper
• 1 Corn on the Cob
• Butter
• Onion Slices
• Mini Tortillas
• Pizza Sauce
• 4 Cheese Mix
• Shredded Mozzarella Cheese
• Fresh Avocado
• Salsa

instructions:

How to cook Easy Tortilla Pizza

1. Slice the chicken into small bite sized pieces. Sprinkle with minced garlic and pepper for a great flavor.
2. Chop the jalapeno pepper into small pieces.
3. Boil the corn for 10 minutes in water. Let cool a bit, then cut the kernels off the cob. I find the best way to do this without cutting yourself is to place a corn cob holder in the end of the corn and use it to steady the cob as you slice down, cutting the corn off.
4. Place a teaspoon of butter in a pan and pan grill the corn until it begins to turn slightly brown, and the add some onion slices and continue grilling both the corn and the onions until tender. Pan grill the jalapeno pieces in a separate pan, unless everyone eating the pizzas like jalapeno.
5. Start building your pizzas. Place the mini tortillas in a large pan on medium heat. Top each pizza crust with some of the sauce and swirl it around the crust covering to the edge. Add the onions, corn, jalapeno, and chicken.
6. Top the pizzas with the cheese, choosing one or the other, or both. You can never have enough cheese! If your cheese is not melting quick enough, place a lid on the pan for a few minutes to quicken the melting process.
7. Cut the pizza and enjoy! Serve with a side of salsa and some avocado slices!

https://www.thefreshmancook.com/2019/09/easy-tortilla-pizza-fromourdinnertable.html

pizza, fast and easy meals, tortilla pizzas, chicken pizza, four cheese, quick meals

dinner, lunch, after school snack, snack

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