Your choice of sautéed crawfish tails or crispy popcorn shrimp (or both!) with melted cheeses, homemade remouladé, shredded lettuce & diced tomato.

Pacific Wrap

Hand breaded chicken tenders with bacon, melted cheeses, lettuce, tomatoes, and our famous ranch dressing!

Chicken Club Wrap

A half pound of crispy or grilled CHICKEN. Strips cooked to tender perfection. (Get "sauce tossed" for $1)

"Froggy" Legs Platter

Unforgettable mozzarella or pepper jack cheese sticks hand breaded and fried to perfection. Six (6) pieces.

Homemade Cheese Sticks

Your choice of 1/2 lb homemade burger patty, grilled chicken breast, crispy chicken tenders, or garden burger and topped with cheese! Add bacon for an additional charge.

Cheeseburger in Paradise

In a small bowl, whisk together mayonnaise, Dijon or Creole mustard, horseradish, hot sauce, lemon juice, pickle relish, Worcestershire sauce, smoked paprika, salt and pepper until smooth. Taste and adjust heat, acidity, or salt. Refrigerate while you prepare the rest so flavors meld (at least 10 minutes).

Pat crawfish tails dry with paper towels. In a skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until shimmering. Add crawfish, 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp paprika. Sauté 2–3 minutes, stirring frequently, until heated through and just opaque. Remove from pan and keep warm.

Season and sauté crawfish

Combine 1/2 cup flour, 1/4 cup cornstarch and 1/2 tsp baking powder in a bowl. Season with 1/4 tsp salt, 1/4 tsp paprika and 1/2 tsp Cajun seasoning. Whisk in cold sparkling water until a smooth, slightly thick batter forms. Toss raw shrimp in a few tablespoons of flour to dry, dip them into the batter, then press lightly into 1/2 cup breadcrumbs so they are coated.

Make batter and bread shrimp

Pour vegetable oil into a heavy skillet to reach about 1/2 inch depth and heat over medium-high until oil reaches 350°F (or a small piece of batter sizzles and browns in ~20–30 seconds). Fry breaded shrimp in batches for 2–3 minutes, turning as needed, until golden and cooked through. Transfer to a wire rack or paper towels; sprinkle lightly with salt. Keep warm.

Fry shrimp

Warm tortillas briefly in a dry skillet or brush lightly with 1 teaspoon olive oil/melted butter and warm for 20–30 seconds per side until pliable. Place tortilla flat on a plate or work surface.

Spread about 1 tablespoon of remoulade down the center of each warmed tortilla (reserve extra for serving).

Layer cheeses: sprinkle 1/4 cup shredded Monterey Jack and 1/4 cup shredded cheddar down the center over the remoulade.

Add protein: divide the sautéed crawfish and/or popcorn shrimp between the two wraps (about 4 oz of each or your preferred ratio). Arrange so the seafood is centered on the cheeses.

Top with 1/2 cup shredded lettuce and 1/4 cup diced tomato divided between the wraps. Add cilantro if using and a squeeze of lime.

Optional — melt cheese: if you prefer melted cheese, place assembled open wraps (without folding) under a broiler or in a preheated 350°F skillet for 1–2 minutes just until cheese softens; watch carefully to prevent burning.

Fold and serve: fold the bottom edge up, then fold the sides over to form a tight wrap. Cut in half on the diagonal if desired, and serve immediately with extra remoulade and lime wedges.

Garnish plates with extra remoulade and a lime wedge. Serve while the shrimp and crawfish are warm and the tortilla is pliable. Adjust salt and hot sauce at the table.

crawfish tails (peeled, thawed if frozen)

popcorn shrimp (small bite-sized shrimp, raw)

olive oil (for sautéing)

unsalted butter

salt

black pepper

paprika (smoked or sweet)

cajun or Creole seasoning (optional, for shrimp)

all-purpose flour

cornstarch

baking powder

cold sparkling water or club soda

fine dry breadcrumbs (panko optional)

vegetable oil (for frying)

mayonnaise

Creole or Dijon mustard

prepared horseradish (or 1/2 tsp dry)

hot sauce (e.g., Tabasco)

lemon juice, fresh

sweet pickle relish or finely chopped dill pickle

Worcestershire sauce

smoked paprika

large flour tortillas (10–12 inch)

shredded Monterey Jack cheese

shredded cheddar cheese

shredded romaine or iceberg lettuce

diced tomato (seeds removed if desired)

fresh cilantro leaves (optional)

lime wedges (for serving)

olive oil or melted butter (for warming tortillas)

extra remoulade (to taste)

Pat chicken tenders dry with paper towels. If using chicken breast, cut into 1/2-inch thick strips. Place chicken in a shallow dish and pour 3 tbs buttermilk and 1 tsp hot sauce (optional) over it; mix to coat and let sit for 10–15 minutes while you prepare the breading.

Prep chicken and marinade

In a wide shallow bowl or plate combine 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl whisk together 2 eggs and 2 tbs water until smooth.

Make dry breading and egg wash

Working one piece at a time, dredge each marinated chicken piece in the seasoned flour, shake off excess, dip into the egg wash, then press back into the flour mixture to fully coat. Place breaded tenders on a wire rack or plate; let rest 5 minutes to help the coating adhere.

Bread the chicken

Pour about 1 cup vegetable oil into a heavy skillet to reach roughly 1/4-inch depth (or use a fryer and heat to 350°F / 175°C). Heat oil over medium-high until shimmering. Fry chicken in batches without crowding for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain and keep warm in a low oven (200°F / 95°C) if assembling later.

Fry the tenders

Cook 8 strips of bacon until crisp (pan-fry or bake at 400°F / 200°C for 12–18 minutes). Drain on paper towels and halve each strip crosswise. While bacon cooks, wash and shred 2 cups romaine lettuce and thinly slice 1 tomato. Season tomato slices lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Cook bacon and prepare produce

If desired, warm each flour tortilla in a dry skillet or microwave for 10–15 seconds so they’re pliable. For a toasted finish, heat 2 tbs butter or oil in a skillet over medium heat and toast each assembled wrap seam-side down briefly until golden (see final step).

Warm tortillas (optional)

Lay one warmed tortilla on a work surface. Spread about 2 tbs of ranch dressing in the center of the tortilla. Place 3–4 hand-breaded chicken tenders (depending on size) on top of the ranch. Add 2 strips of halved bacon, a sprinkle of 1/4 cup shredded cheddar and 1/4 cup shredded monterey jack, a handful (about 1/2 cup) of shredded romaine, and 3–4 slices of seasoned tomato. Drizzle another 1 tbs ranch over the top if desired.

Assemble the wraps

Fold the sides of the tortilla in, then roll tightly from the bottom up to form a secure wrap. If you want a crisp exterior, heat a skillet over medium heat with a little butter or oil and place the seam-side down; cook 1–2 minutes per side until golden and the cheese has begun to melt. Slice the wrap in half on the bias and serve immediately with extra ranch for dipping.

Wrap and finish

boneless skinless chicken tenders or chicken breast strips

buttermilk

hot sauce (optional)

paprika

garlic powder

onion powder

eggs

water

large flour tortillas (10-12 inch)

bacon strips, cooked crisp

cheddar cheese, shredded

monterey jack cheese, shredded

romaine lettuce, shredded

tomato, thinly sliced

ranch dressing (famous ranch)

butter or oil (for toasting wraps, optional)

salt (for tomato)

black pepper (for tomato)

Trim any excess fat from the chicken breasts and slice into strips approximately 1/2 inch wide and 3 inches long. Pat the strips dry with paper towels.

Prepare chicken

Place the chicken strips in a bowl and drizzle with 2 tbs oil. Sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss until evenly coated. Let rest 10 minutes to allow seasoning to penetrate.

Season

In a shallow bowl combine 1/2 cup all-purpose flour, 2 tsp cornstarch, 1/4 tsp baking powder, 1/4 tsp salt, and 1/4 tsp ground black pepper. In a separate bowl pour 1/2 cup buttermilk (or milk + lemon).

Set up dredge

Working in batches, dip each seasoned chicken strip into the buttermilk, letting excess drip off, then dredge in the flour mixture until well coated. Place coated strips on a wire rack and let them rest 5 minutes to set the coating.

Coat chicken

Heat 1 to 1.5 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken strips in batches, do not overcrowd, for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain.

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill prep

Brush the seasoned chicken strips lightly with remaining oil. Grill strips 2–3 minutes per side (depending on thickness) until sear marks appear and internal temperature reaches 165°F (74°C). Remove from grill and let rest 3 minutes.

Grill

In a small saucepan over low heat, melt 1 tbs unsalted butter. Whisk in 3 tbs chosen sauce (hot sauce or sweet chili), 1 tsp honey (if using hot sauce), and 1/2 tsp soy sauce if using. Warm until combined and slightly thickened, about 1–2 minutes. Taste and adjust balance (more honey for sweetness, more hot sauce for heat).

Make sauce

Place the finished hot chicken strips in a large bowl, pour the warm sauce over them, and gently toss until each piece is evenly coated. Serve immediately so coating remains crisp-tender.

Toss chicken in sauce

Arrange the half-pound of cooked chicken strips on a platter. Sprinkle with chopped parsley and serve with lemon wedges and 2 tbs ranch or blue cheese dressing on the side for dipping.

If not sauce-tossed, serve the sauce on the side for dipping or drizzling as preferred.

boneless skinless chicken breasts

vegetable oil (for frying) or olive oil (for grilling)

kosher salt

black pepper, freshly ground

ground black pepper

buttermilk (or whole milk + 1 tsp lemon juice)

hot sauce (e.g., Frank's RedHot) or sweet chili sauce

honey (if using hot sauce and you want sweet heat)

soy sauce (if using sweet chili for depth) - optional

lemon wedges

fresh parsley, chopped

ranch or blue cheese dressing (for dipping)

If using full-size cheese sticks, cut each into 6 pieces to yield six equal sticks total if needed. Wrap each cheese piece tightly in plastic wrap and place on a tray in the freezer for at least 30 minutes (recommended 30–60 minutes). Chilling prevents cheese from melting too quickly during frying.

Chill cheese sticks

Set up a three-bowl breading station: Bowl 1 — combine the 3 tbs flour with the 2 tbs cornstarch and 1/2 tsp of the salt (reserve remaining salt for breadcrumbs). Mix thoroughly. Bowl 2 — beat 2 eggs with 2 tbs milk (or water) until smooth. Bowl 3 — combine plain breadcrumbs and panko (if using), remaining 1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp Italian seasoning and optional 1/4 tsp crushed red pepper; mix to distribute the seasonings evenly.

For a firmer crust, spoon a small amount (about 1/4 cup) of the breadcrumb mixture onto a plate for a second dredge.

Remove chilled cheese sticks from freezer. Working one at a time: dredge each stick in the flour/cornstarch mixture, shaking off excess so there is a thin dry coat.

Dip the floured stick into the beaten egg mixture, coating completely. Allow excess egg to drip off for a second.

Press the egg-coated stick into the seasoned breadcrumb mixture, turning to coat all sides. Press breadcrumbs firmly so they adhere. For extra insurance against bursting, return the coated stick to the egg briefly and then press into breadcrumbs again for a double-coated crust.

Place coated sticks on a parchment-lined tray or plate. Once all sticks are coated, return them to the freezer for another 15–30 minutes. This step reduces cheese leakage while frying.

Pour about 1 cup oil into a heavy skillet or a small saucepan to a depth of about 1/2–3/4 inch (enough to shallow-fry the sticks). Heat oil over medium-high heat. Use a thermometer if available — target oil temperature 350°F (175°C). If you don't have a thermometer, test by dropping a few breadcrumbs into the oil; they should sizzle and brown slowly, not instantly burn.

Working quickly and in a single layer (do not overcrowd), carefully add 2–3 chilled, breaded cheese sticks to the hot oil. Fry for about 30–45 seconds per side — total frying time per stick should be about 1 to 1.5 minutes — until the coating is deep golden brown. Use tongs to turn once halfway. Avoid overcooking or leaving sticks in oil longer; the cheese will start to burst out once overheated.

Using tongs or a slotted spatula, remove fried cheese sticks and drain on a paper towel–lined plate. If desired, place in a preheated 200°F (95°C) oven for a few minutes to keep warm while frying remaining batches.

Serve warm with marinara sauce or ranch for dipping. Recommend allowing 30–60 seconds after plating so the very hot cheese cools slightly to avoid burns.

Leftovers: store in an airtight container in the refrigerator up to 2 days. Reheat in a 375°F (190°C) oven for 6–8 minutes to crisp; microwave will make them soft and may cause cheese to leak.

mozzarella or pepper jack cheese sticks

large eggs

milk or water

plain dry breadcrumbs

panko breadcrumbs (optional for extra crunch)

dried Italian seasoning (or oregano + basil)

optional crushed red pepper

cornstarch (optional, helps breading stick)

vegetable oil (or canola) for frying

marinara sauce or ranch

Pat the 1/2 lb beef patty dry with paper towel. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 10 minutes while you preheat the grill or skillet.

Season and prepare beef patty

If using chicken breast, trim and pound to about 3/4-inch thickness. Season both sides with 1/4 tsp salt and 1/4 tsp black pepper and brush with 1 teaspoon vegetable oil.

Prepare chicken breast

Preheat a grill or heavy skillet over medium-high heat. Add remaining vegetable oil (about 1 tbs) to a skillet if using stovetop.

Heat cooking surface

Place the seasoned beef patty on the hot grill or skillet. Cook 4-5 minutes on the first side without pressing. Flip and cook 3-4 minutes for medium (adjust time for desired doneness). During the last minute of cooking, place cheese slices on the patty and cover (with a lid or tent foil) to melt the cheese.

Cook beef patty

For grilled or skillet chicken breast, cook 5-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). During the last 1-2 minutes, add cheese to melt if desired.

Cook chicken breast

If using store-bought frozen tenders, bake or fry according to package directions until golden and internal temperature reaches 165°F (74°C). If using homemade breaded tenders (see separate section), fry or bake until cooked through and crispy.

Heat crispy chicken tenders

Cook the plant-based patty according to package directions on a preheated grill or skillet—usually 3-4 minutes per side. Add cheese in the last minute to melt.

Cook garden burger

Set up a breading station with three shallow bowls: flour seasoned with 1/2 tsp salt, beaten eggs, and panko mixed with paprika and garlic powder. Pat chicken tenderloins dry, dredge first in flour, then in egg, then coat thoroughly with panko mixture.

Heat about 1/2–1 inch of vegetable oil in a skillet to 350°F (175°C). Fry tenders in batches 3-4 minutes per side until golden and fully cooked (internal temp 165°F / 74°C). Drain on paper towels and keep warm.

Toast the buns: spread 1/2 tbs softened butter on cut sides of the bun. Place face-down on the grill or skillet for 1-2 minutes until golden-brown and slightly crisp.

Mix condiments: in a small bowl combine mayonnaise, mustard, and ketchup. Spread about 1 tbs of this sauce on the bottom bun and 1/2 tbs on the top bun.

Assemble the burger: place the sauced bottom bun on a plate. Add lettuce leaf, tomato slices, and red onion rings. Place the cooked protein of your choice (cheeseburger patty, grilled chicken with melted cheese, crispy tenders stacked or a garden burger) on top of the vegetables.

Add pickles and optional bacon: top the protein with pickle slices and, if desired, 2 strips of cooked bacon. Place the top bun over the stack.

Pacific Wrap

Chicken Club Wrap

"froggy" Legs Platter

Homemade Cheese Sticks

Cheeseburger In Paradise