dill – LILLIAN'S CUPBOARD

This recipe goes back to 1997 when I found it on the back of a cornstarch box. I adapted it to my family’s tastes and we all loved it.

DILLED CHICKEN MEDLEY

Servings: 2 generous servings
Print

3 medium potatoes, quartered

1 cup green beans

14.5 oz chicken broth, divided

2 Tblsp. cornstarch

1 Tblsp. fresh or 1 tsp. dried dill weed

1 Tblsp. oil

1 medium onion, sliced

1 cup shredded, cooked chicken breast

Precook potatoes and green beans to fork tender. Reserve

Stir together in a small bowl: ¼ cup of broth, cornstarch, dill until smooth. Set aside

In large skillet: Heat oil, add onion, cook for 3 minutes. Add chicken and cook until heated through.

Add remaining broth, potatoes and green beans to skillet. Simmer covered about 5 minutes or until heated through. Stir cornstarch mixture and add to skillet. Stirring constantly, bring to boil, boil 1 minute. Serve immediately.

This is an easy wrap that makes a nice, satisfying lunch any time. Other than warming the tortillas, there is no cooking required.

EASY TUNA DILL WRAPS

Four 10-inch burrito-style flour tortillas
Dill Sauce*
Two 5-oz. cans white albacore tuna, drained
One medium tomato, sliced
4 large pieces of lettuce
Salt/Pepper

*Dill Sauce

¼ cup mayonnaise
¼ cup plain Greek yogurt
½ tsp. dried dill weed (or 1 tsp fresh dill)
½ tsp. grated lemon peel
2 tsp. lemon juice

Whisk sauce ingredients in a small bowl until blended

To assemble wraps:

Warm tortillas in the microwave for about 10 seconds until they are pliable. Place a tortilla on a plate and spread with sauce to within one inch of edge. Spoon 1/2 can of drained tuna down center of tortilla.