Butter Chicken Wrap

As I mentioned last week, I managed to get a second meal out of my heavenly minute steak with seasoned butter.

After refrigerating the leftover mustard butter, I decided to use it in a chicken wrap for lunch. I sautéed and diced a chicken breast, spreading it and a handful of crisp spinach leaves onto a whole wheat soft tortilla.

Unfortunately when I took a bite of my creation, I was more than a little disappointed. The butter definitely packed more of a wallop when paired with steak, and it tasted like a certain something was missing but I didn’t know what.

That’s the thing about being a neophyte chef – not every culinary gamble pays off. Still, you learn from each misstep and the adventure continues.

Up next…a surprise discovery at the supermarket yields one of my best dishes yet!