Hurricane Chicken Salad Wraps:


Grilled Chicken Breast, Diced 1/4"  - 1 1/4 lbs raw wt.
Bacon Slices, Chopped 1/4'  - 4 slices
Celery, Chopped 1/8"  - 1/4 cup
Pecans, Fine Chopped  - 1 cup
Dried Cranberries - 1 cup

Mesquite Seasoning  - 1 tbs (viewers at home can use McCormick Grill Mates Seasoning

Cajun Seasoning  - 1/2 tbs  (viewers at home can use McCormick Cajun Seasoning

Habanero Lime Seasoning - 1 tbs

 - viewers at home can use (adjust per desired level of spice):

  • 1/2 tbs of diced habanero peppers
  • 1/4 tbs of lime juice,
  • 1/2 tbs of hot sauce

Mayonnaise  - 3/4 cup


- Season and grill chicken breasts to a minimum internal temperature of 165°F.  After cooking, lay chicken on flat sheet pan and place in refrigerator until they have reached a temperature of less than 41°F to then be diced.

- Chop celery, bacon, and pecans.

- in a large mixing bowl, add mayo and spices.  Whisk until all spices are evenly incorporated.  Add remaining ingredients and mix evenly.

- Prepare with either tortillas or lettuce wraps.

Churrasco Steak Taco:

Steak  - 1 lb
Tortillas of choice- 2 per person
Sautéed Onion: 1 cup
Ancho Chile Lime Sauce - 1/2 cup (viewers can use McCormick Ancho Chile Pepper Seasoning

Toppings of choice: Guacamole, sour cream, Lime juice, chopped cilantro, salsa, shredded lettuce


-Season and grill steak to internal temperature of 155°F and cut into strips.

- Prepare on tortillas with toppings of choice.

Courtesy: Hurricane Grill & Wings