SOUTHWEST WRAP
4 ea snow goose breasts
Water
Cider vinegar
Riverbed Steak Seasoning
4 ea (10-inch) flour tortillas
2 Tbls mayonnaise
1/2 cup Fresh Salsa
1/3 cup sharp Cheddar cheese, grated
1/2 cup red bell peppers cut into thin strips
1/4 cup green onions, sliced
2 Tbls black olives, sliced
1/4 tsp red pepper
In a non-reactive bowl place breasts, cover with water and 1 tablespoon of vinegar. Refrigerate. Replace water and vinegar every 20 minutes until water is clear. Pour off water. Sprinkle breasts on all sides with Riverbed Steak Seasoning. Over a hot gray charcoal fire cook breasts about 3 minutes on one side, flip and cook second side until meat is medium rare. Remove; allow to rest 10 minutes, covered with foil. Slice breasts diagonally ¼-inch thick. Spread mayonnaise on tortilla; spread salsa over mayonnaise. Top with meat, cheese, vegetables and pepper. Roll, jellyroll style. Place in microwave on high 45 seconds. Repeat for each wrap. Yield: 4 servings