Heading for Wide Open Spaces

Counting down the days until our upcoming mad-capped adventure. When I was growing up families didn’t fly off to amusement parks for a summer vacation. We drove everywhere. The best bologna sandwiches ever are those eaten by the roadside from the back of the family station wagon.

I cannot tell you how excited I am to be hitting the road with my guys cross-country. Barns are on the addenda of things I want to photograph. The older, the more rickety the better. There’s something about weather-worn wood structures with most of the paint faded that speaks to me.

Hubby and I have had a few conversations about this trip. No bologna sandwiches. Not even my picnic favorites, wraps. We’re heading out on a Friday afternoon and driving straight to our first lay over for the night. It’s a part of the country we’ve seen more times than we can count, and the whole point of this first leg is to get the boring stuff behind us, with a focus on the adventures yet to come. While we might stop at a deli or two a some point in this massive road trip, for the most part it’s going to be Mom and Pop diners all the way.

One thing I know for certain is that once we are settled in Tennessee (anxious count-down to Hubby’s retirement), there will be plenty of road trip adventures with sandwiches and wraps galore. Tennessee is just 120 miles wide north to south, and 440 miles from east to west. I see countless day trips in our future.

These wraps are great served hot, but just as delicious cold. Perfect for some future adventure, don’t you think?

Spicy Southwest Buffalo Wraps
1 tablespoon fresh Cilantro
2 Garlic Cloves
2 large boneless Chicken Breasts
1/2 cup Masa Harina
1 teaspoon Cumin
1/2 tablespoon Red Chili Powder
1/2 tablespoon Mesquite Seasoning
1 teaspoon Cayenne Pepper or to taste
3/4 teaspoon Salt, divided
1 teaspoon dried Mexican Oregano
3/4 cup Flour
Black Pepper to taste
3/4 cup Milk
Cholula Hot Sauce to taste
Vegetable Oil for frying
2 tablespoons Butter
1/2 cup or more Frank’s Red Hot Buffalo Sauce

Line a large rimmed baking sheet with waxed paper. Set aside.

Snip parsley. Peel and mince garlic. Cut chicken breasts into long strips about 3/4-inch wide. Lay chicken strips in a single layer on the cutting board.

In a shallow bowl combine masa, cumin, chili powder, mesquite, cayenne, 1/2 teaspoon salt, cilantro, oregano and garlic. Mix well. In a second shallow bowl combine flour, remaining 1/4 teaspoon salt, and black pepper. Pour milk into the third bowl. Whisk in Cholula Hot Sauce.

Coat chicken strips first in the milk, then flour mixture, then milk a second time, then in the seasoned Masa. Lay out on the prepared pan. Once all the strips have been coated, cover the pan with plastic wrap and place in the freezer for at least 4 hours or until frozen.

Once the chicken is fully frozen, heat oil in a deep fryer or deep skillet to 350-degrees. While the oil heats place a wire rack inside a rimmed baking sheet. Place in a warm oven.

Melt butter. Pour melted butter in a large metal mixing bowl. Add Frank’s Red Hot Sauce. Set aside.

Working in batches, fry the chicken strips until golden brown and the bubbles begin to subside, about 4 minutes or so per side. Remove chicken from oil, pat dry with paper towels to absorb excess grease. Place chicken strips in the buffalo sauce, toss to coat. Arrange chicken on the prepared pan to keep warm in the oven until all the chicken has been fried, coated and is ready to serve.

Finishing Touches for Serving
4 Red Leaf Lettuce Leaves
4 Green Leaf Lettuce Leaves
2 Roma Tomatoes
1/4 Red Onion
1/2 cup Sour Cream
Hot Pepper Sauce to taste
Flour Tortillas as needed

Stack lettuce leaves, roll tightly, then shred. Place in a bowl. Seed and dice tomatoes, add to the lettuce. Cut a quarter section from the onion, peel and thinly slice. Add to the leafy mixture. In a bowl, whisk sour cream with hot pepper sauce. Pour over the vegetable mixture, toss like a salad. Set aside.

Warm Tortillas as needed for the strips of chicken and keep warm for serving.

To serve: Depending upon size place 1 or 2 strips of chicken inside the tortilla. Top with the vegetable mixture, wrap and enjoy.

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Seek good and not evil;
That you may live;
Then truly with the Lord, the God of hosts
Be with you as you claim!
Amos 5:14