xiaoxl/recipe_data huggingface dataset:
Coriander (Cilantro) Fish Ball Soup


Ingredients:
fresh ginger, star anise, soy sauce, brown sugar, garlic clove, fresh coriander leaves, lime zest, garlic clove, head of broccoli, snow peas, asparagus, fresh coriander leaves, lime wedge

Directions:
Place stock, ginger, star anise, soy sauce,sugar, garlic and half the green chilli in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 15 minutes or until slightly reduced.
Meanwhile, place fish, coriander, lime rind, garlic in a food processor. Season with salt and pepper. Process until combined. Roll heaped tablespoons of mixture into balls.
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 to 7 minutes or until tender. Using a fork, separate noodles. Drain.
Strain stock mixture into a bowl. Return to pan over medium heat. Add fish balls to stock mixture. Cook, stirring, for 5 minutes, then add the broccoli florets through. Cook for two minutes, then add the asparagus, cook a minute more, then lastly dd snow peas. Cook for 1 minute or until tender.
Divide noodles between bowls. Ladle soup, vegetables and fish balls over noodles. Top with coriander and serve with a lime wedge.
Garbanzos Con Chorizo - Chickpeas With Chorizo


Ingredients:
olive oil, onion, garlic clove, chorizo sausage, chickpeas, pimientos, sweet peppers, sherry wine vinegar, parsley, extra virgin olive oil

Directions:
Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned.
Stir in chorizo and continue cooking until heated through.
Tip the mixture into a bowl and stir in the chickpeas and peppers.
Splash with sherry vinegar and season with salt and pepper.
Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
Cooks note:
I also added a splash of EVOO.
Slow-Cooker Posole
Category: meat-and-poultry
By Jules

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Ingredients:
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1  onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

Directions:
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Prep time: 20 mins
Cook time: 6 hrs 35 mins
Total time: 6 hrs 55 mins
Yields: 8 servings

Calories: 241.4
Fat: 7.7 g
Saturated fat: 1.9 g
Carbohydrates: 25.7 g
Sugars: 3.7 g
Dietary fiber: 4.4 g
Protein: 16.8 g
Cholesterol: 39.8 mg
Sodium: 670.5 mg
Alton Brown's Smoked Paprika Chicken and Potatoes


Ingredients:
stuffed green olives, lemon zest, garlic cloves, olive oil, kosher salt, black pepper, chicken thighs, yukon gold potatoes, yellow onion

Directions:
Preheat oven to 375 degrees F.
Combine the olives, lemon zest and garlic in a small bowl. Set aside.
Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone.
Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each.   Arrange the chicken thighs, skin-side up, on a cooling rack.
Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan. (I also sprinkled left over paste on potatoes.].
Place cooling rack over potatoes and  bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.
Millionaires


Ingredients:
butter, water, pecans

Directions:
Melt first three ingredients together and then add pecans.  Stir and let cool for about 5 minutes.
Drop by teaspoon on to buttered cookie sheet, put in refrigerator to harden.
Melt chocolate chips and almond bark in microwave.  Micro for 1 minute and then in 15 second intervals until chocolate mixture is melted.
Dip  the candy one at a time into the chocolate.  Place on cookie sheet and let them harden before moving.
Onion Pie


Ingredients:
biscuit mix, sage, salt, milk, onions, salt, egg, half-and-half cream

Directions:
In a bowl, combine the biscuit mix, sage and salt. Add enough milk until mixture holds together. Press into the bottom and sides of a 9 inch pie plate; set aside.
In a large skillet, sauté onions in oil until tender. Sprinkle with salt. Spoon into crust.
In a bowl, beat egg and cream; pour over onions.
Bake, uncovered, at 375 for 15 minutes. Reduce heat to 325 and bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
Copycat Whole Foods Seeduction Bread


Ingredients:
water, active dry yeast, honey, bread flour, whole wheat flour, bulgur, salt, water, sunflower seeds, poppy seeds

Directions:
Pour lukewarm water into a 2-cup measuring cup and sprinkle with yeast. Mix in the honey and let sit about 10 minutes so it gets foamy.
Put flours, bulgur [or couscous or cracked wheat] and salt in the bowl of a stand mixer with the paddle attachment and mix a few times, to combine. Pour the oil and cool water into the yeast mixture and then, while the mixer is running, add in a slow and steady stream. Let it run until the dough stops sticking to the outside walls and forms a ball; add 1 to 2 t water if it’s not sticky enough to form the ball, or add the same of flour if it looks too wet. Let the mixer run for another minute to knead the dough.
Remove the dough ball to a greased bowl and flip it around so all sides of the dough get a little greased. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 2 hours.
Line a baking sheet with parchment or a Silpat liner. Turn the dough out onto a clean work surface, knead a few times and then form into a large flatish oval. Sprinkle the millet and seeds [reserving 3 T pumpkin seeds] over top of the dough, and fold in half. Knead the dough to distribute the millet and seeds evenly. Divide the dough into two and form each into tight round balls.
Coarsely chop the remaining pumpkin seeds and roll the tops in the chopped pumpkin seeds. (You could also substitute more poppy seeds here]. Place the loaves on the prepared baking sheet, cover loosely with plastic wrap and let rise for 45 minutes to 1 hour.
Preheat the oven to 375°F.
Bake the loaves on the center rack for 30-35 minutes, or until golden and sound hollow when tapped on the bottom. Cool before slicing.
Chicken & Chorizo Meatloaf


Ingredients:
sweet onion, green bell pepper, garlic clove, ground cumin, chili powder, cayenne, eggs, black beans, corn kernel, chorizo sausage, ground chicken, salsa

Directions:
Pre-heat oven to 350° degrees F.
NOTE:  I like to grill the corn for a bit of a charred taste, but you can cook it however you desire.  Or you can use corn from the can.
Heat medium pot, add about 1 tablespoons oil.  Once oil is heated add onions, jalapeno, & green pepper.  Cook until semi-soft, about 5-8 minutes.  Add garlic and cook about another minute.  Remove from pan and set aside.
In same pan cook chorizo as directed on package, usually about 10-12 minutes, add tomato paste.  Remove from heat and drain if needed.  Let cool so it can be added with ground chicken without cooking it in bowl.
In large bowl combine bread crumbs & spices, mix well.  Add ground chicken & eggs, mix well.  Add cooled vegies, including corn and beans.  Add chorizo and mix well.  Form into meatloaf.
Place in lightly greased loaf pan and bake covered with foil for 1 hour.
You can check internal temperature for 160° since you are using chicken, let rest for 5-10 minutes for temperature to reach 165° and then serve.
NOTE: You can serve this with salsa for an extra kick in flavor.
Mom's Bruschetta


Ingredients:
baguette, grape tomatoes, garlic, olive oil

Directions:
Preheat oven to temperature directed on package and bake bread., Saute chopped garlic and Olive Oil over medium heat., Half the Grape Tomatoes and add to Saute Pan., Add Italian Seasoning, Allow mixture to break down to desired consistency., Serve with toasted bread.
Avocado Feta Salsa
Category: appetizers-and-snacks
By SRICE_53098

A chunky, savory summer salsa that tastes great with pita or tortilla chips.

Ingredients:
2  plum tomatoes, chopped
1  ripe avocado - peeled, pitted and chopped
¼ cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese

Directions:
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 12 servings

Calories: 66.1
Fat: 5.6 g
Saturated fat: 1.9 g
Carbohydrates: 2.8 g
Sugars: 0.9 g
Dietary fiber: 1.3 g
Protein: 1.8 g
Cholesterol: 8.4 mg
Sodium: 107.5 mg
Air Fryer Salmon Cakes
Category: uncategorized
By thedailygourmet

These salmon cakes are popping with flavor and little filler! I don't like canned salmon, so I chose to use salmon packets (found in the tuna aisle).

Ingredients:
1 large egg
2 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
½ teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
½ teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon salt
¼ cup panko bread crumbs
2 (5 ounce) packages of fresh salmon

Directions:
Preheat an air fryer for 10 minutes to 400 degrees F (200 degrees C). Whisk egg, mayonnaise, parsley, chervil, dill, chives, Worcestershire sauce, mustard, seafood seasoning, and salt together in a bowl. Mix in panko bread crumbs until combined. Gently fold in salmon. Shape mixture into 4 cakes. Line the air fryer basket with perforated parchment. Air-fry salmon cakes for 8 minutes, flipping at the halfway point. Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 cakes

Calories: 188.9
Fat: 11.5 g
Saturated fat: 2 g
Carbohydrates: 5.7 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 16.6 g
Cholesterol: 88.3 mg
Sodium: 503.5 mg
Easy Vanilla Sugar


Ingredients:
granulated sugar, vanilla bean

Directions:
Split a vanilla bean lengthwise and scrape out the seeds with the tip of a knife.
Place sugar in an airtight container and add vanilla seeds to it. Completely immerse the vanilla bean in the sugar and close the container. Transfer to a cool, dark spot for a 10 to 14 days. Leave the bean in the sugar as you use it.
Bun (Vietnamese Herb Noodle Salad)


Ingredients:
lime juice, fish sauce, water, rice vinegar, sugar, garlic clove, carrot, garlic, mung bean sprouts, fresh cilantro leaves, fresh mint leaves, basil leaves, scallions, ground black pepper, unsalted dry roasted peanuts

Directions:
Bring a large pot of water to a rolling boil. Turn off the heat and add the noodles; let sit for 2 minutes.
Remove noodles from hot water and shock them by placing them in a bowl of ice water. Drain in a colander.
Place the noodles onto a serving bowl and cover with the cucumber, scallions and herbs. Garnish with black pepper, garlic and peanuts.
Before serving, pour the Nuac Cham sauce over all and toss before serving.
Herb Seasoned Squash Bake


Ingredients:
onion, nonfat sour cream, herb seasoned stuffing mix, butter, sage, onion powder, cheddar cheese

Directions:
Preheat the oven to 350 degrees.
In a saucepan over medium heat, boil the squash and onion in salted water for 5 minutes.  Drain well.
Combine the squash, chicken soup, and sour cream.
Toss the stuffing mix with butter, sage, and onion powder.
Butter a 2 quart casserole dish.  Layer half the stuffing in the bottom.  Sprinkle half the cheese over the stuffing.  Spread the squash over the cheese and top with remaining cheese and then the remaining stuffing.
Bake for 30-40 minutes.
Chai Oatmeal Cookies


Ingredients:
coconut oil, chai tea, brown sugar, unsweetened dried shredded coconut, stevia, eggs, vanilla, rolled oats, flour, baking soda, salt, chocolate chips

Directions:
In a sauce pan, over medium heat, combine coconut oil with loose leaf tea. Let the oil and chai tea mingle under a low simmer for 10 minutes.
Now drain the chai from your oil using either a french press coffee machine, a tea strainer or coffee filter.
Let your chai infused oil sit until it becomes solid again – do this at room temperature and do not put back into the fridge to fasten this process.
While the oil is going back to a solid form, prep your other ingredients.
Once the oil has become solid again, whip the oil, shredded coconut and sugars together for two minutes, followed by the eggs and vanilla.
Add your dry ingredients and mix until well combined.
Preheat your oven to 375°F Line a cookie sheet with parchment paper, scoop out your cookies and bake for 12 minutes. Take them out of the oven, let them sit for six minutes until transferring to a cooling rack.
Quick Egg Roll Dipping Sauce
Category: side-dish
By Danickstr

Beat the flavor of the 'included sauce' (usually not too hard) with this quick and easy dipping sauce that only requires a few Asian ingredients! If you want to make this into a teriyaki, just add a bit of brown sugar (2 tbsp) and then cook it over low heat, adding a tablespoon of cornstarch for a thicker, glossier glaze-type sauce.

Ingredients:
3 tablespoons soy sauce
3 tablespoons rice vinegar
⅛ teaspoon sesame oil
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder

Directions:
Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /3 cup

Calories: 11.3
Fat: 0.2 g
Carbohydrates: 1.7 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Sodium: 676.8 mg
Delicious Tacoritos


Ingredients:
butter, all-purpose flour, water, chili powder, ground beef, bulk pork sausage, onion, flour tortillas, monterey jack cheese, lettuce, tomatoes, ripe olives, sour cream

Directions:
In a large saucepan, melt butter.
Stir in flour until smooth and gradually add water.
Bring to a boil and cook and stir for 1 minute or until thickened.
Stir in chili powder and garlic salt.
Bring to a boil.
Reduce heat and simmer, uncovered, for 10 minutes.
In a large skillet over medium heat, cook the beef, sausage, and onion until meat is no longer pink and drain.
Stir in refried beans and heat through.
Spread 1/4 c sauce in a greased 13x9 inch baking dish.
Spread 1 tablespoon sauce over each tortilla and place 2/3 cup meat mixture down the center of each.
Top each with 1/4 cup cheese.
Roll up and place seam side down in prepared dish.
Pour remaining sauce over the top and sprinkle with remaining cheese.
Bake, uncovered at 350 for 18 to 22 minutes or until bubbly and cheese is melted.
Serve with toppings if desired.
Brioche Muffins or Loaf


Ingredients:
warm water, active dry yeast, sugar, eggs, unbleached flour, salt, butter, egg, milk, golden raisins, dried cherries

Directions:
Warm the bowl of your mixer with hot water, then dump it out.
Mix the yeast, warm water, and sugar in the warmed bowl with a rubber spatula. Let sit for 5 minutes, until it is foamy and the sugar has dissolved.
Add the eggs one at a time and using the paddle attachment, beat on medium speed for 1 minute, until mixed.
With the mixer on low speed, add 2 cups of the flour, the salt, and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 minutes more. Still on low, add the soft butter in chunks and mix, occasionally scraping the paddle, for 2 minutes longer.
Switch to the dough hook attachment, and set on low speed again.
While the mixer is running, sprinkle in the last quarter cup of flour. Mix on low speed for 3-4 minutes, until well combined and elastic, but still sticky.
This is a soft, sticky dough. Scrape the dough into a large buttered bowl and cover tightly with plastic wrap. Refrigerate overnight.
The next day, allow the dough to sit at room temperature for an hour--it should have risen substantially in the fridge.
Grease a 12-muffin tin, if you are making muffins, or two loaf pans.
Turn the dough onto a floured surface and cut in half.
For muffins: pat each half into a rectangle with the dough about a half inch thick.
Spread the raisins and dried cherries evenly over the rectangle, using more if desired. Starting on one of the rectangle's wide ends, roll up into a tight cylinder. The dough may stick, use a pastry scraper or a sharp knife to help loosen it. Pinch the seam closed.
Cut each cylinder into 6 equal portions. Stick each dough portion seam side down into the muffin tin. Cover and let rise in a warm spot for 2 hours, until doubled in size.
For loaves: pat each half into a 6x8 rectangle, and roll on the wider side, as instructed above. Place each cylinder, seam side down, in a loaf pan. Cover and let rise in a warm spot for 2 hours, until doubled in size.
Preheat the oven to 375 degrees.
Beat the egg with the milk and brush the tops of the risen muffins (or loaves]. Bake the muffins for 25-30 minutes, until they are a deep golden brown. Bake loaves for 30-35 minutes. Let cool briefly in their pans before transferring to a wire rack to cool completely.
South African Brown Pudding
Category: world-cuisine
By Olivia

A South African favorite! We call it 'Bruinpoeding' (Brown Pudding) in South Africa.

Ingredients:
2 cups white sugar
4  eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
3 tablespoons distilled white vinegar
2 tablespoons apricot jam
2 cups milk
1 cup sugar
1 cup water
1 cup milk
½ cup butter or margarine
2 teaspoons vanilla

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam.  Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish. Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork. Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. Serve warm.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 16 servings

Calories: 301.6
Fat: 8.1 g
Saturated fat: 4.6 g
Carbohydrates: 53.5 g
Sugars: 40.9 g
Dietary fiber: 0.4 g
Protein: 4.8 g
Cholesterol: 65.4 mg
Sodium: 369.9 mg
Store Bought Frosting Extender


Ingredients:
"cream cheese"

Directions:
"Blend the two together to extend the frosting and cut down on the sweetness."
Caramel Frappe for 2


Ingredients:
warm water, sugar, sugar substitute, coffee, milk, ice cream

Directions:
"In warm water, dissolve sugar and coffee packet.  Allow to cool in refrigerator.  Add ice, milk, coffee, and ice cream in blender and process on high - you may have to stop periodically and stir as the mixture is cold and may not have enough liquid to keep it going. If a stronger coffee flavor is desired, you may add instant coffee granules to the warm(or hot] water.  You can also experiment by varying the amounts of milk and ice cream. I plan to try different flavors by using a regular coffee packet and the flavored coffee creamers like hazelnut and others."
Spammy Whammy Bammy!


Ingredients:
potatoes, onion, fresh ground black pepper

Directions:
GRATE one loaf of SPAM Lite using a medium-grate on cheese grater.
PEEL and dice 2 medium potatoes into tiny cubes (about 1/4 inch -- about the width of a McDonald's french fry!].
CHOP a peeled onion to 1/4-inch cut; measure 1/2 cup and set aside.
SPRAY a non-stick skillet (no exceptions] generously with non-stick cooking spray, set over medium to medium-high heat.
ADD potatoes and fry, turning and scraping bottom with a non-metal spatula as needed, until potatoes are just softened; REDUCE heat to medium.
ADD chopped onions.
COOK until onions are just translucent.
ADD grated SPAM Lite and 1/4 teaspoon freshly ground black pepper.
COMBINE well and cook SPAM, turning and scraping bottom with a spatula as needed until slightly crisped and browned.
SERVE and enjoy!
The Whole Enchilada Soup


Ingredients:
chicken broth, celery, onion, pumpkin puree, chicken, frozen corn, cheese, tortilla chips

Directions:
Bring broth to a boil., Add celery and onion and cook until tender., Stir in enchilada sauce and pumpkin., Bring to a boil., Add chicken and corn.  Mix well until heated., Serve with cheese, hot sauce and totilla chips if desired.
Creamsicle Punch


Ingredients:
vanilla, vanilla ice cream, sugar

Directions:
Whip all ingredients in blender., Serve immediately.
Spicy Lime and Cilantro Turkey Pita Fajitas (Grilled)


Ingredients:
paprika, garlic powder, ground cayenne pepper, fennel seed, dried thyme, white pepper, turkey tenderloins, lime, sour cream, green onion, fresh cilantro, green chilies, black pepper, cayenne pepper

Directions:
In shallow, flat dish, combine first 7 ingredients.
Rub mixture over turkey, cover and refrigerate 1 hour.
Grill butterflied turkey 5-6 minutes or til done, turning once.
Remove to plate, and squeeze lime juice over tenderloins.
Slice into 1/4 inch slices.
In small bowl, mix together rest of ingredients (except pitas].
To serve, fill each pita half (lightly warmed on grill if desired], with turkey slices and top with sour cream sauce.
Top with shredded lettuce if desired.
*You can also just top whole pitas, and fold over like a taco if preferred.
Banana Nut Bread


Ingredients:
Crisco shortening, sugar, all-purpose flour, salt, baking powder, baking soda, eggs, bananas, buttermilk, walnuts, pecans

Directions:
Preheat oven to 350°F.
Cream shortening and sugar.  Sift together flour, salt, baking powder and baking soda and add to creamed mixture.  Add remaining ingredients; mix well.
Pour into 2 well-greased loaf pans.  Bake for 55 to 60 minutes.
Note:  Paula's original recipe indicated that it made one loaf and cooked for 40-45 minutes.  It WILL NOT fit in 1 loaf pan and it definitely takes more than her stated time to cook.
Wagon Wheel Chili


Ingredients:
tomato sauce, ketchup, chili powder, cheddar cheese

Directions:
Cook Pasta.
Meanwhile, in a large saucepan, combine chili, tomatoe sauce, ketchup and chili powder.
Mix well; Heat through.
Drain pasta; stir into chili.
Garnish with cheese.
Buffalo Chicken Wraps


Ingredients:
all-purpose flour, salt, pepper, buttermilk, boneless skinless chicken breast halves, butter, tortillas, lettuce, cheddar cheese, tomatoes

Directions:
In a shallow bowl, combine the flour, salt and pepper.
Place buttermilk in another in another shallow bowl.
Dip chicken in buttermilk, then roll in flour mixture.
In a large skillet, cook chicken in oil for 8-10 minutes or until juiced run clear.  Drain on paper towels; cut into strips.
In a bowl, combine hot sauce and butter.
Dip chicken strips into mixture , coating both sides.
Place chicken in the center of each tortilla . Layer with lettuce, cheese and tomatoes; drizzle with salad dressing.
Bring up sides of tortillas; secure with toothpick if desired.
Eat and enjoy!