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Recipes from Atholton High School's Culinary Science Class

Award-Winning Spicy Buffalo Chicken Wrap

6 servings


3 12-inch whole-wheat tortillas
3 romaine lettuce leaves
1-1/2 boneless chicken breasts
¾ cup hot sauce
1-1/2 tsp. garlic powder
1 Tbsp lemon juice
2 tsp plus 2 Tbsp ranch dressing, divided (separate bowls)
1-1/2 tsp brown sugar
1 cup shredded cheddar cheese


  1. Preheat oven to 350 degrees.
  2. Slice chicken breast into one-inch strips, place in a large pan and sauté chicken until completely cooked through.
  3. In a small bowl, whisk hot sauce, lemon juice, 2 tsp ranch dressing, brown sugar, and garlic powder until well blended.
  4. Once chicken is heated through, pour hot sauce mixture into skillet and mix in with the chicken until sauce is thickened.
  5. Spread 2 Tbsp ranch dressing onto tortillas. Add chicken onto the middle of each wrap; sprinkle cheese on top.
  6. Place opened wraps on foiled cookie sheets and bake for about 2 minutes or until cheese melts.
  7. Slice lettuce and add to wraps.
  8. Fold tortillas into a wrap. Cut each in half. Each serving is a half of a wrap.

Foccacia Bread Made with Original Spice Blend


2 tsp rapid-rising dry yeast
1 cup warm water
2 Tbsp sugar
3 1/2 to 4 cups flour
1 tsp coarse salt
1/4 cup olive oil
Cornmeal, for dusting


2 Tbsp olive oil
¼ cup Parmesan cheese, shredded
1 small onion
Your own spice blend


In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears.

Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 Tbsp of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small sauté pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add your spice blend and the onions. Bake on the bottom rack for 15 to 20 minutes.