From breakfast to dinner, Frankie is wrapping up a whole day of savings for you.
Mini Breakfast Burritos
• 4 ounces ground sausage
• 4 eggs, well beaten
• 6 corn tortillas
• 5 drops Tabasco
• 1 teaspoon kosher salt
• 1/4 cup cheddar cheese
• 1 avocado
• 1 lime
• 1/4 teaspoon Sriracha
• 1/2 teaspoon kosher salt
1. Preheat oven to 400 degrees.
2. In a large nonstick skillet, brown the pork sausage over medium-high heat. Reduce the heat, then add the eggs, Tabasco and salt. Saute until eggs are cooked. Remove to a plate.
3. On a work surface, lay out tortillas and sprinkle each with 1 tablespoon cheese and one-sixth of the sausage mixture. Roll tortillas up and place in oven-proof dish seam side down. Bake for 15 minutes, or until cheese has melted and tortillas crisp up a bit.
4. In a bowl, add avocado, Sriracha, lime juice and salt. Mix well. Remove wraps from oven. Place 3 wraps on each plate. Top with avocado mixture. Serve.
Chicken Caesar Wrap
• 2 cups shredded romaine lettuce
• 2 tablespoons grated Parmesan
• 1/4 cup breadcrumbs
• 2 tablespoons Caesar dressing
• 1 (6-ounce) boneless, skinless chicken breast, cooked and shredded
• 2 tablespoons kosher salt
• 2 (8-inch) spinach-flavored tortillas
1. In a medium bowl, add romaine, Parmesan, breadcrumbs, dressing, chicken and salt. Toss until combined.
2. Divide mixture between tortillas, leaving a 1-inch border all around.
3. To wrap, fold over 1 inch of tortilla on each side. Pull mixture down to bottom of tortilla and roll. Cut on a bias and serve.
1. In a resealable bag, add all ingredients for marinade. Seal and squeeze gently to mix. Add steak, seal bag and mix until steak is covered in marinade. Place in refrigerator for at least 2 hours to overnight.
2. In a large bowl, toss cabbage with salt. Let sit to wilt for 30 to 60 minutes. Squeeze out any excess water. Add carrot, mayonnaise, rice wine vinegar and Sriracha. Toss until fully combined. Set aside.
3. Place a cast-iron grill pan over medium-high heat. Add steak and grill for 3 to 4 minutes on each side. Remove to a cutting board and let rest for 15 minutes. Slice very thin against the grain.
4. Place a collard green leaves flat side up. Slice back ribs off leaves. Fill a large skillet with water. Bring to a simmer. Add collard greens and cook for 10 to to 20 seconds. Pat dry with paper towels and let cool. Top greens with steak and slaw and roll up into wraps.