A Quick and Easy Lunch

chicken and veggie wrap

A couple of weeks ago in Magnolia Creek’s cooking experiential group, the clients prepared chicken and veggie wraps filled with oven-roasted chicken, spinach, carrots, bell peppers, homemade vinaigrette, and herbed cream cheese (the clients added fresh parsley and chives to plain, store-bought cream cheese to give it a bit more flavor, and it was delicious)! Everyone enjoyed preparing this quick, easy, make-your-own wrap. Clients paired their wraps with chips and fruit, and voilà, lunch was served!

Here is a food safety tip from our dietitian: When cooking chicken, place a food thermometer (that has been washed, rinsed, sanitized, and air-dried) inside of the thickest part of the chicken to determine if the chicken is done. If the thermometer reads 165° or higher for at least 15 seconds, the chicken is cookied; if the thermometer reads less than 165°, or does not maintain a reading of 165° or higher for at least 15 seconds, the chicken must be cooked longer. Reference ServSafe® guidelines for more information.

Check back next week to see what else we’re making in our cooking experiential group! 


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