I love cooking, but cooking for the kids means something different than cooking for adults. Don’t get me wrong the kids will eat salmon, filet, and other fine (and expensive) foods, but making a meal that is not based around BLAND ingredients isn’t often done in my house. Too many different tastes, and levels of pickiness, and as a former picky kids I make some exceptions while maintaining a balance. (check out my tips for feeding a picky eater)
The other evening the kids it was hot, and the kids were tired and eating leftovers so I decided to make myself something yummy. I cooked some chicken using Holland House cooking wine, and came up with Gluten Free Chicken Tortillas.
The ingredients and recipe is listed below, but know that I made this and ate it for 2 days straight until it was all gone-it was SO tasty. This makes a great quick dinner on a work (or school) night.
Gluten Free Chicken Tacos
- approx 1 lb. chicken
- dijon mustard
- sea salt, pepper, garlic powder, basil, oregano
- Holland House cooking wine
- Trader Joe’s frozen fire roasted bell peppers and onions (or fresh if you prefer)
- Lettuce or spinach and other veggies
- Corn tortillas
- Salsa, guac, and other toppings
How to make Gluten Free Chicken Tortillas:
Warm skillet with some olive oil. Season chicken with spices. Place seasoned chicken in the skillet. Add about 1/4 cup cooking wine to keep chicken moist. If it starts sticking use a bit of water or more cooking wine. I usually cut the chicken in half once it’s brown on the outside.
Trader Joe’s frozen fire roasted onions and peppers (you could use fresh but I used this to save time, and the flavor is great!). Cook over medium heat with a bit of olive oil, garlic, salt and pepper.
I made a quick spinach and cherry tomato salad with what I had on hand. Use whatever veggies you like, but spinach is lovely and high in lots of vitamins so it’s a good way to sneak it into your diet.
Cut chicken into chunks or strips.
Warm up your corn torillas.
Add salad, chopped up chicken and cooked peppers & onions to tortillas.
Cover with your fave toppings (Salsa, cheese, sour cream, guac).
Have you made any spur of the moment recipes lately?
Disclosure: I am working as a blog ambassador for Mizkan. Holland House is part of the Mizkan line, and as such I was compensated for this post.