xiaoxl/recipe_data huggingface dataset:
Steak Burgers
Category: main-dish
By T&J

I enjoy making these hamburgers because they have that steak flavor in it. I just serve them right off the grill, they are bursting with flavor. Thanks Char-griller for this excellent burger recipe. I had to share with you all.

Ingredients:
1 pound lean ground beef
1 teaspoon Montreal steak seasoning
4  hamburger buns, split

Directions:
Mix ground beef and Montreal steak seasoning together in a bowl. Form mixture into 4 patties. Preheat grill for medium heat and lightly oil the grate. Grill patties until browned, 5 to 6 minutes per side. Serve grilled patties on hamburger buns.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 burgers

Calories: 340.2
Fat: 15.7 g
Saturated fat: 5.9 g
Carbohydrates: 21.5 g
Sugars: 2.7 g
Dietary fiber: 0.9 g
Protein: 26.2 g
Cholesterol: 79 mg
Sodium: 505 mg
Creamy Swiss Spinach Bake


Ingredients:
frozen chopped spinach, butter, flour, Dijon mustard, half-and-half cream, swiss cheese, parmesan cheese

Directions:
Set oven to 350 degrees.
Butter 1 2-qt casserole dish.
In a medium saucepan, melt butter.
Mix in flour to make a roux.
Add mustard and cream, whisking until thickened; add Swiss cheese, 2 TBSP Parmesan cheese and 1 cup half and half cream; mix well.
Remove from heat; cool 5 minutes.
In a bowl, mix together spinach, the cooked cream sauce, salt and pepper to taste.
Turn into prepared casserole dish.
Top with remaining 2 TBSP Parmesan cheese.
Bake for 20-25 minutes, or until hot and bubbly.
Cheese and Bacon Jalapeno Rellenos
Category: trusted-brands-recipes-and-tips
By Kraft

Need a spicy, new starter? Our Cheese and Bacon Jalapeno Rellenos have an extra-creamy, extra exciting filling!

Ingredients:
½ (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 tablespoons finely chopped onions
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
18  jalapeno peppers, cut lengthwise in half, seeds and membranes removed

Directions:
Heat oven to 375 degrees F. Combine all ingredients except peppers; spoon into peppers. Place, filled-sides up, on baking sheet. Bake 10 min. or until cheese is melted.

Prep time: 20 mins
Total time: 30 mins
Yields: 18 servings

Calories: 49.4
Fat: 4.2 g
Saturated fat: 2.2 g
Carbohydrates: 1.6 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 13.4 mg
Sodium: 85.6 mg
Soft Homemade Pretzels
Category: bread
By Pam English

Fun to make.

Ingredients:
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees F (43 degrees C))
3 ½ cups all-purpose flour
2 tablespoons white sugar
1 tablespoon shortening, melted
1 teaspoon salt
1  egg yolk
1 tablespoon water
coarse salt, or to taste

Directions:
Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes. Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt. Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 1 dozen pretzels

Calories: 158
Fat: 1.8 g
Saturated fat: 0.5 g
Carbohydrates: 30.4 g
Sugars: 2.2 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 17.1 mg
Sodium: 676.4 mg
Butterscotch & Honeycomb Self-Saucing Pudding


Ingredients:
butter, brown sugar, self-raising flour, milk, butter, water, brown sugar, water

Directions:
Cream butter & sugar until light and fluffy. Gently fold in flour alternately with milk until smooth.Stir in crunchie pieces.
Spoon mixture into greased 1 cup moulds until 3/4 full and arrange on a baking tray.
Prepare Sauce: Place butter, water & sugar into a saucepan and stir over low heat until sugar has dissolved. Bring to the boil.
Reduce heat & simmer gently until golden, remove from heat.
Carefully blend in extra water and stir over low heat until smooth then set aside to cool slightly.
Spoon sauce evenly over puddings and bake at 180.C for 35-40 mins or until cooked.
Five Star Clam Chowder


Ingredients:
butter, bacon, celery, thyme, basil, oregano, clams, canned clams, heavy cream, white pepper, potatoes, Tabasco sauce, Worcestershire sauce, cornstarch, water

Directions:
In an 4 quart pot, melt butter and sauté bacon over low heat until cooked, but do not brown.
Add diced onion and celery, and sauté until tender and translucent.
Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
Cook approximately 13 minutes to soften potatoes and incorporate flavors.
Add heavy cream and chopped clams.  Bring to boil,.
Mix cornstarch and water together and add, stirring briskly.
Salt & pepper to taste.
Enjoy.
Chewy Coconut Bibingka (Filipino Rice Cake)


Ingredients:
coconut milk, sweetened condensed milk, butter, eggs, brown sugar, vanilla extract

Directions:
Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined.
3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.
Tunisian Beef Stew (Liftiyya)


Ingredients:
Tabil-Tunisian Spice Mix, black pepper, extra virgin olive oil, extra virgin olive oil, onion, fresh tomato, water, harissa, Harissa Paste, canned chick-peas, cayenne pepper, turnips, parsley, spinach, kosher salt

Directions:
Roll the meat in Tabil and black pepper.
In a casserole, heat the olive the oil over medium heat.
Brown the meat with the onions until coated with a syrupy gravy, 5 to 6 minutes. Add the tomatoes, 1 cup of the water, the Harissa, chickpeas, and cayenne, and bring to a boil, stirring.
Reduce the heat to low, cover and cook until the meat is tender, about 1 1/2 hours.
Add the remaining 1/2 cup of water, the turnips, parsley, spinach, and salt, season with black pepper, and cook until the turnips are easily pierced with a skewer, about an hour.
Stir in the lemon juice and serve.
Roast Chicken with Skillet Stuffing
Category: meat-and-poultry
By Lux

Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.

Ingredients:
2 tablespoons olive oil
¼ cup butter, divided
3 large onions, sliced
2 cups sliced celery
1  leek, sliced
2 teaspoons lemon zest
½ teaspoon dried thyme
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ cup chopped fresh flat-leaf parsley
1  whole chicken, rinsed and patted dry
kosher salt and ground black pepper to taste
½ loaf French bread, cut into 3/4-inch slices
¼ cup fresh lemon juice

Directions:
Preheat oven to 375 degrees F (190 degrees C). Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl. Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper. Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken. Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.

Prep time: 40 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 5 mins
Yields: 1 chicken

Calories: 756.7
Fat: 47.3 g
Saturated fat: 15.5 g
Carbohydrates: 33.2 g
Sugars: 5.7 g
Dietary fiber: 3.3 g
Protein: 48.3 g
Cholesterol: 190.6 mg
Sodium: 565.7 mg
Allie's Mushroom Pizza
Category: world-cuisine
By ALLIEB

A simple mushroom spinach pizza, much better then takeout pizza!

Ingredients:
1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet. In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

Prep time: 13 mins
Cook time: 12 mins
Total time: 25 mins
Yields: 1 - 12 inch pizza

Calories: 274.9
Fat: 13.2 g
Saturated fat: 4.7 g
Carbohydrates: 26.2 g
Sugars: 1.5 g
Dietary fiber: 1.2 g
Protein: 14.3 g
Cholesterol: 23.1 mg
Sodium: 469 mg
Camper's Omelets


Ingredients:
eggs, cheese, butter, milk, ham, diced tomatoes, bacon, green pepper

Directions:
Place a large pot of water on the stove and cover until boiling.
Crack two eggs into each bag.
Add butter and milk to each bag.
Add desired optional items.
Seal bag.
Kneed the bag(s] to mix ingredients.
Boil each bag (2 - 3 at a time] for 7-10 minutes in an uncovered pot.
Unzip the bag and serve.
Italian Hot & Spicy Oven Fried Chicken


Ingredients:
"boneless skinless chicken breasts"

Directions:
Preheat oven to 400 degrees.
Combine 1 packet of the Shake and Bake Seasoning, Cajun Seasoning and Rotisserie Seasoning in a bag or shallow dish.  (Reserve other packet of Shake and Bake mix for another time.]  Put Italian dressing in shallow bowl.  Dip chicken into dressing, then shake in bag with seasoning mixes.  Bake for about 20 to 25 minutes.
French Fried Onion Chicken


Ingredients:
boneless skinless chicken breasts, eggs, milk, parmesan cheese, butter, margarine

Directions:
spray the bottom of a 9 by 13 inch pan., whisk together milk and  eggs in a bowl big enough to dip chicken into., dip chicken in eggs, set side by side in baking pan., in a small bowl crush the onions., mix in the bread crumbs and parmesan cheese pour over chicken., Drizzle melted butter or margarine over chicken., bake at 350 degrees until chicken is done about 45 minutes., ****Note**** If CHICKEN IS TOO THICK, I POUND IT AND SOMETIMES CUT IT IN HALF.
Miso Sesame Vinaigrette


Ingredients:
seasoned rice vinegar, water, red miso, white miso, sugar, fresh ginger, tahini, sesame seeds

Directions:
Whisk all ingredients in a bowl until smooth., Dressing can be made 1 day ahead and chilled, covered., Bring to room temperature before serving.
Chocolate Rice Crispy Squares


Ingredients:
butter, large marshmallows, peanut butter, shortening

Directions:
In a large microwave-safe bowl, melt butter on high heat for about 45 seconds. Add marshmallows; stir to coat. Microwave on high for 45 seconds; stir. Microwave for 45 seconds longer or until smooth. Stir in peanut butter. Immediatly add cereal; stir gently until coated. Press into greased 13x9x2in baking pan.
In a small microwave safe bowl, heat chocolate chips and shortening on 70% power for 1 minute. Heat in 10 to 20 second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely.
Tropical Fruit Freeze


Ingredients:
egg, sugar, salt, lemon juice

Directions:
Freeze the milk in an ice tray until crystals form around edges.
Mix the egg yolk, sugar, orange juice, orange rind and salt in a 1 quart bowl.
Pour the milk into cold, small mixing bowl and add egg white.
Whip with electric mixer at high speed, using cold beaters, until fluffy.
Add the lemon juice and whip until stiff.
Beat in the sugar mixture gradually at low speed.  Pour into a 5 1/2 cup ring mold and freeze for about 3 hours or until firm.  Unmold and garnish with mandarin oranges and coconut.
Best Ever Cheese Ball


Ingredients:
Philadelphia Cream Cheese, green bell pepper, green onion, Accent seasoning, crushed pineapple, pecans

Directions:
Let the cream cheese soften a bit on the counter.
Chop green pepper and green onion as fine as possible.
Drain pineapple repeatedly (the more moisture you can get out of it the better your cheeseball will form].
Combine all ingredients in small bowl.
Chill for 1/2 hour.
Form into a ball and, if desired, roll in chopped pecans.
Chill until ready to serve.
Chocolate Dipped Caramel Squares


Ingredients:
"chocolate"

Directions:
Unwrap each carmel square and Place a toothpick or party pick in each one., Melt chocolate according to directions., Dip each carmel square in melted chocolate., Dip in topping of your choice.
Sage and Garlic Roast Chicken


Ingredients:
whole chickens, lemon pepper, fresh sage leaves, garlic cloves, unsalted butter, chicken fat, olive oil, parsley, onions, carrots, lemon

Directions:
Heat oven to 240°C (475°F].
Add butter, sage, lemon pepper and garlic in a bowl and combine.
Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
Slip butter mixture between skin and meat, spreading it evenly.
Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
Tie legs together with kitchen twine.
Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
Roast for 20 minutes, then reduce oven temperature to 200°C (400°F].
Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F], about 1 hour. This will be about 20 minutes less with a pound less chicken.
Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.
Thai Red Curry With Coconut and Vegetables


Ingredients:
yellow onion, eggplants, green capsicum, garlic cloves, Thai red curry paste, chicken, coconut milk, bamboo shoots, palm sugar, lime juice, fish sauce, fresh coriander

Directions:
Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring, until translucent, about 4 minutes. Add garlic and cook for 1 minute, then add capsicum strips and eggplants pieces and cook, stirring, for about 4 minutes.
Add red curry paste and stir for 1 minute, then add chicken slices and cook for 2–3 minutes.
Add coconut milk, bamboo shoots (if using], palm sugar, lime juice and fish sauce.
Stir well and bring to a boil, then turn down to a simmer and cook for 10–12 minutes, or until vegetables are soft and chicken is cooked through.
Garnish with coriander and serve with rice.
Aarsi’s Ultimate Makhana Namkeen


Ingredients:
salt, ground black pepper, ghee

Directions:
Place a non-stick pan on medium heat and add ghee to it.
Add the Makhana to this pan and start roasting them until they turn light golden brown in color and become crispy.
Remove from heat.
While they are warm, sprinkle black pepper and salt.
Enjoy this with your loved ones!
No Bake Bars
Category: trusted-brands-recipes-and-tips

Chewy, crispy peanut butter bars are spread with chocolate and butterscotch for a new family favorite treat.

Ingredients:
1 cup Karo® Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Directions:
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil.  Remove from heat. Stir in peanut butter; mix well.  Add cereal; stir until evenly coated. Pour into greased 13x9-inch pan and pat into place. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly.  Spread over cereal. Cool at least 45 minutes, or until firm.  Cut into bars.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 15 mins
Yields: 24 bars

Calories: 234.9
Fat: 9.6 g
Saturated fat: 4.2 g
Carbohydrates: 35.8 g
Sugars: 21.9 g
Dietary fiber: 1.1 g
Protein: 13.5 g
Sodium: 126.1 mg
Spiced Basmati Rice


Ingredients:
basmati rice, water, onion, hot green chili pepper, garlic, garam masala, salt

Directions:
Pick over the rice if necessary and put in a bowl.  Wash in several changes of water.  Drain.  Pour 5 cups water over the rice and let it soak for 30 minutes.  Leave to drain in a strainer for 20 minutes.
Put the oil in a heavy-bottomed pot and set over medium heat.  When hot, put in the onion.  Stir and fry until the onion bits have browned lightly.  Add the rice, green chili, garlic, garam masala and salt.  Stir gently for 3-4 minutes until all the grains are coated with oil.  If the rice begins to stick to the bottom of the pot, turn the heat down slightly.
Now pour in the chicken stock and bring the rice to a boil.  Cove with a very tight-fitting lid, turn heat to very, very low, and cook for 25 minutes.  At this point I put mine in my rice cooker instead.
Note: I couldn't get fresh green chilis, so I used half a fresh Jalepeno pepper instead.
Curried Baked Shrimp
Category: seafood
By JKHILL

This is a baked shrimp recipe with a curry and honey-mustard sauce. Great for appetizers at a party or a main dish.

Ingredients:
1  serving cooking spray (such as Pam®)
2 pounds large shrimp, peeled and deveined
3 tablespoons melted butter
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon paprika

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray. Layer shrimp in the bottom of the prepared pan. Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp. Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 139.5
Fat: 5.4 g
Saturated fat: 3 g
Carbohydrates: 3.2 g
Sugars: 2.2 g
Dietary fiber: 0.1 g
Protein: 18.6 g
Cholesterol: 184.3 mg
Sodium: 468.6 mg
Lemon Roasted Cauliflower With Dill


Ingredients:
head cauliflower, Dijon mustard, garlic cloves, salt, extra virgin olive oil, fresh dill, fresh ground black pepper

Directions:
Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.
Baked Buffalo Chicken Pasta


Ingredients:
pasta, boneless skinless chicken breasts, butter, flour, milk, monterey jack cheese, cheddar cheese, panko breadcrumbs, chopped tomato, green onion, gorgonzola

Directions:
Cook the pasta according to directions.
While pasta is cooking, preheat the oven to 375 degrees F.
Heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color.
Add milk. Continue stirring until milk thickens.
Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce.
Taste and season with salt and pepper if needed.
Spray a 9x13 baking dish with non-stick spray.
Add pasta and chicken, then pour cheese sauce over and mix thoroughly until everything is coated.
Sprinkle with additional grated cheese and bread crumbs.
Bake for 25 minutes or until cheese is golden brown.
Remove from oven and immediately top with desired garnish (I put tomatoes on mine, husband puts buffalo sauce on his].
Floating Fruit Parfaits


Ingredients:
strawberry, boiling water, cold water, Cool Whip Lite, Cool Whip Lite

Directions:
Divide strawberries (or cantaloupe] between 6 tall dessert glasses.
Stir boiling water into dry jello in medium bowl at least 2 minutes til completely dissolved.
Add cold water and ice cubes, strring until ice is completely melted.
Remove 3/4 cup jello and pour evenly over berries.
Refrigerate 20 minutes or until jello is set but not firm.
Add 1 cup cool whip to remaining jello.
Stir with gently wire whisk til well blended.
Spoon evenly over jello.
Refrigerate 1 hour or until firm.
Top each parfait with 1 TBS cool whip just before serving.
Store leftovers in the refrigerator.
Spinach Cheese Burritos


Ingredients:
green onion, garlic cloves, ground coriander, nutmeg, monterey jack cheese, cheddar cheese, cream cheese, flour tortillas, onion, red bell pepper, salt, ground cumin, ground coriander, red pepper flakes, tomatoes with juice, fresh cilantro

Directions:
To prepare burritos:  Preheat the oven to 375 degrees.  Lightly coat a 9-13-inch baking dish with nonstick spray.
In a large skillet, heat 1 tablespoon oil over medium heat.  Add green onions and garlic; cook until softened, 2 to 3 minutes.  Add spinach; cook until leaves are wilted.  Stir in coriander, nutmeg, grated cheese and cream cheese.  Remove from heat.
To keep tortillas from cracking, place them on a baking sheet (overlapping is fine] and heat them in the oven for a minute or two.
Place 1/3 to 1/2 cup of filling on the lower half of a warm tortilla, fold the bottom up and the sides in to encase the filling, roll it up and place it seam-side down in the baking dish.  Repeat with remaining tortillas and filling.
Brush the tops of the burritos with the remaining 2 teaspoons oil, cover tightly with aluminum foil and bake until hot, 20-25 minutes.
Meanwhile, prepare hot sauce:  In a heavy saucepan or skillet, heat oil over high heat until it is almost smoking.  Add onion, bell pepper and salt to taste.  Cook, stirring often, until bell pepper is blistered and beginning to brown, about 4 minutes.  Add cumin, coriander and cayenne or red pepper flakes, stirring to combine.  Remove from heat.
Transfer mixture to a blender or food processor. Add tomatoes; puree.
Return the sauce to the pan; add cilantro and salt to taste.  Simmer, stirring occasionally, for about 10 minutes, partially covering the pan to avoid splatters.
To serve, top burritos with sauce.
Kellymac's Buffalo Chicken Burritos


Ingredients:
boneless skinless chicken breast, cream cheese, burrito-size flour tortillas

Directions:
Cut chicken breast into large strips., Place in pan over medium heat with hot sauce., Stir chicken adding more hot sauce if necessary until chicken is cooked through., Add cream cheese and salad dressing., Stir until melted., Add more hot sauce until spiciness is to your taste preference., Wrap in tortillas., Enjoy!