Quick and Easy Chinese Chicken Salad Wraps

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Want to minimize your lunch prep time?  You can have lunch for 3 in a snap (or 3 separate lunches) by making this Quick and Easy Chinese Chicken Salad Wrap.

Crazy good Chinese Chicken Salad is wrapped up in a soft flatbread to make one heck of a wrap that is the perfect solution to a workday or weekend lunch.

QUICK AND EASY CHINESE CHICKEN SALAD WRAPS

This wrap has it all.  It's is crunchy, wholesome, and zesty.  Plus it's portable, and damn tasty too!  Who doesn't love all the flavors of a good Chinese Chicken Salad, and now you can have a healthy, hearty meal in wrap form!  By using pre-cooked chicken or rotisserie chicken you can have this made in under 30 minutes.  And if you buy pre-chopped veggies you'll be done before you can blink!

Chinese Chicken Salad happens to be one of my favorites, so when I saw this recipe over on Carlsbad Cravings I knew I had to make my version of this dish.  

Lunch is an important meal in our household.  MGG takes a packed lunch to work everyday and on the weekend we like to go on picnics, or eat outside, alfresco!  This is the perfect little sandwich in a wrap that I can think of!  Of course, many different salad types will work in this recipe, however, why not try the pop of flavors, and textures in this one?

Enjoy!









Quick and Easy Chinese Chicken Salad Wraps
Adapted from Carlsbad Cravings

serves 3

3 Flatout Flatbreads 
1 1/4 cup shredded cooked chicken breasts
1 1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup Snow peas, julienned
1/2 cup red bell pepper, julienned

Dressing
1 1/2 Tbls.seasoned rice vinegar
1 Tbls. canola oil
1 1/2 Tbls. low sodium soy sauce
1/4 tsp sriracha
1/4 tsp salt
1/4 tsp ginger
1/4 tsp garlic powder
1/8 teaspoon pepper

Chili Mayo
1/4 cup lite mayonnaise
1 tsp Sriracha

Add all of the Dressing ingredients in a medium bowl and whisk to combine.

Add chicken and all of the vegetables to the dressing and toss until evenly coated.

In a small bowl whisk the Chili Mayo ingredients together. Spread the entire surface of each Flatbread with approximately 1 tablespoon of spread.

Evenly divide the chicken and veggie filling and place down the middle of each flatbreads. Tightly roll up flatbreads and slice in half.

Romaine and Apricot Salad

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Memorial Day weekend is coming up and I'm already planning my menu!

Since the weather's been nice here we've been grilling quite a bit if different food lately, so I need to come up with a new main dish.  But one's things for sure is that THIS salad is going to be on the menu!

I first made this back at Easter but never got around to posting about it.  Well it's high time because this one is gonna knock your socks off.  It's gonna be your go-to summer salad!

ROMAINE AND APRICOT SALAD

A wonderfully light and delicious salad of romaine lettuce, broccoli slaw with an apricot dressing.  This attention-grabbing salad compliments any barbecue, grilled chicken or pork.  It's irresistible at a potluck or any backyard bash.  This will be a star at my Memorial Day cookout, for sure! 

This salad's success is in the flavors.  Apricots are light and sweet and are present in the dressing as well as in the salad.  The romaine and broccoli slaw are perfect together, giving the salad some texture and crunch.  You will also love the look of the salad.  The orange colors pop against the green and make for one beautiful salad.

Have a great Memorial Day weekend, eat lots of yummy food, and include this salad!  You won't regret it!

Enjoy!





Romaine and Apricot Salad


Apricot Vinaigrette:
3 T apricot preserves
3 T white wine vinegar
1/2 cup olive oil
salt and black pepper to taste

Salad:
1 8 oz bag chopped romaine
1 12 oz bag broccoli slaw
1 cup cherry tomatoes, slice in half
1/2 cup dried apricots, diced

Prepare the vinaigrette.  Place all ingredients in a mason jar.  Tighten the lid and shake vigorously to combine.  Set aside.

Place the lettuce and slaw in a large bowl.  Toss to mix.  Add tomatoes and apricots.  Tossing to combine.  Add the vinaigrette right before serving and tossing to mix.  Serve at once.

If making ahead or traveling, keep lettuce and vegetable mix separate from the dressing.  Toss and dress right before serving.

Middle Eastern Chickpea Salad

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Looking for a great salad?  This Middle Eastern Chickpea Salad is the perfect choice!  It's filled with fresh veggies and protein for a light and delicious main salad or side dish.

About a month ago I had some friends over for a "Girls That Lunch" party.  It's not often that we all get together, so this party was the perfect way to reunite, laugh, gossip, and just be "girls".   The menu consisted of grilled chicken and a few types of salads.  Of course there was some heavenly wine involved too!  This Middle Eastern Chickpea Salad was an obvious choice for the menu.  

There is nothing better than a cold and crisp salad that uses fresh vegetables, and is laced with a heavenly lemon vinaigrette.  I knew this would be a big hit with the girls.  

This chickpea salad takes only minutes to throw together.  The flavors and bright and bold, leaving you wanting more.  Fresh, crisp cucumbers are mixed with mint, tomatoes, and bell peppers, then tossed with the most heavenly lemon vinaigrette!  Oh boy was this salad a hit!  Everyone loved it so much there weren't any leftovers to be found. (Sorry MGG, there's none left for you...)

This salad is a great lunch idea.  Use it as a main dish or a side dish.  Another perfect way to serve this would be to buy mini pita pockets, and stuff them with the salad.  The perfect treat!  Super Bowl anyone?

Enjoy!

Middle Eastern Chickpea Salad

1 large English cucumber, seeded and diced
1 15-oz can of chickpeas, drained and rinsed
2 Roma tomatoes, diced
1 red bell pepper, diced
1/4 cup of fresh mint, minced
1/3 cup of crumbled feta

Lemon Vinaigrette 

3 lemons, zest removed and juiced
2 teaspoons of Gourmet Garden Basil Stir In Paste
1 tsp of garlic, minced
1/2 cup extra virgin olive oil 

salt and pepper

In a large bowl, toss together the cucumber, chickpeas, tomatoes, bell pepper, and mint.  To make the vinaigrette add Lemon zest, and lemon juice, basil paste, garlic, and oil to a mason jar.  Shake vigorously to combine.  Add salt and pepper to taste.

Add vinaigrette over the salad and toss to combine.  Top with feta and serve.  

Game Day Winner: Spicy Turkey Chili

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Need an easy, crowd-pleasing dish for game day?  

Make a batch of my Spicy Turkey Chili.  Ground turkey along with black beans and a few pantry staples is all you need to make a batch of the BEST TASTING, healthier version of chili.  This has become my new favorite chili dish and it is comfort food heaven on a cold day.

Spiked with cayenne pepper and jalapenos for heat you can amp it up to another level or mellow it out by adding more or reducing the amounts used.  We like a little spice so I put about 1/4 tsp instead of a pinch in our batch.  Bam!  it was soooo good!  

I love that this is a healthy version of chili, reducing the fat by using turkey.  I also love that this is a little soupier chili, it creates a soupy broth that is full of flavor.  If you like your chili super thick then I would reduce the liquid by a cup.  This is comfort food heaven (Did I tell you that already?).  Easy enough to throw together on a weeknight, and one your family and friends will love!

Don't be surprised when everyone gathers around on game day for this chili, and comes back for seconds.  So make a double batch to feed the all the sports fans!

Other chilies you might like:
Lightening Fast So-Cal Chili
Southwest Chicken Chili

Spicy Turkey Chili

serves 4

1 Tbsp canola oil
1 medium yellow onion, diced

2 cloves garlic, minced
1 jalapeno, minced
1 Tbsp tomato paste
1 Tbsp chili powder
2 tsp ground cumin
Pinch of cayenne pepper (more for increased heat)
1 lb. ground turkey
1 15 oz can black beans, rinsed
1 28 oz  can diced tomatoes
4 c. low-sodium chicken broth

Garnishes:  (optional) cheddar cheese, sour cream, green onions, tomato chunks, slivered onions 

In a large stockpot, over medium heat, heat oil.  Add onions and cook until tender and golden, about 6-8 minutes. Add garlic and jalapeno and cook 1 minutes more, stirring frequently. Add the tomato paste, chili powder, cumin, and cayenne pepper and cook, stirring, 1 minute more.

Add turkey and cook, stirring, until fully cooked browned, about 5 to 7 minutes. Add black beans and canned tomatoes, stirring to combine, then add the chicken broth.

Increase heat to high until chili comes to a boil.  Reduce heat and simmer for 25 minutes.  Serve immediately in bowls and garnish if desired.

Lighter Burrito Bowl

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Christmas is over and it's time to look forward to the new year. 

I hope everyone had a wonderful holiday filled with family and friends.  Oh, the food and indulgence of the holiday is always rampant but it's time to start looking toward some lighter food. 

Let's talk burrito bowls!  The new phenomenon that's taken the food world by storm.  So why go to your favorite fast food joint when you can make one that tastes 1000x better and is healthier. 

Making a burrito bowl at home allows you to make a dish that is healthier, using the freshest ingredients. That's so much better than takeout.  We make this healthier, first off, by using brown rice.  Brown rice is full of nutrients and fiber and tastes wonderful in this dish.  The use of turkey meat instead of beef adds another healthy touch by reducing the fat content.  Using my homemade taco seasoning up the flavor profile, along with the fresh vegetables and wonderfully flavored black beans.  This dish has soooo much flavor!  It's definitely a keeper.  You are  your family are sure to love this dish.  It will have you craving Mexican food to a whole other level.

Enjoy!

Lighter Burrito Bowl

serves 4

1 cup yellow or sweet onion, diced
1/2 pound ground turkey (7% lean)
1 cup brown rice (10 min. instant rice)
1 1/4 cup low-sodium chicken broth
1 cup salsa
2 teaspoons taco seasoning (homemade or store bought)
1 (15 oz) can black beans, drained
3/4 cup frozen or fresh corn kernels
1 cups cherry tomatoes, diced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup cheddar cheese, shredded

Garnish: (Optional) diced tomatoes, cheese, sour cream, green onions, avocado

In a skillet over medium heat add the onion and the ground turkey. Cook until turkey is cooked through and no longer pink.  Use a wooden spoon to break up the turkey into small crumbles as it cooks.  Push the turkey mixture to one side of the skillet and add the rice and toast for about 1 minute.

Add the broth, salsa, diced tomatoes, taco seasoning, corn, and the beans. Stir together making sure the rice is submerged in the liquid.  Bring to a boil then lower the heat to simmer.  Cook 10-15 minutes, or until the rice is tender. Season with salt and pepper. Turn off the flame and add the cheese.  

Serve each portion in individual bowls and garnish if desired.  

Note:  This recipe calls for instant brown rice, if using regular long grain brown rice you will need to increase the cooking time to around 45-50 minutes to ensure the rice is fully cooked.  Instant brown rice is suggested.

adapted from skinnyms.com

Cucumber and Cream Cheese Lavash Wraps

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Sometimes you just need something really light to tide you over until you have a full meal.

Today's post is all about a simple snack or lunch you can make in a pinch!  MGG is Persian so we always have Lavash around the house.  Lavash is an unleavened flatbread that is thin and soft.  It's a staple in the Persian diet and has become a staple of mine as well.  We are using Lavash today to make quick Cucumber and Cream Cheese Lavash Wraps.

You can find Lavash in most grocery stores but if you can't,  then substitute with a tortilla or something like Flatout wraps,  but note the texture will be slightly different.

We tend to make wraps with Lavash as it is a good vessel because it is a large rectangular shaped bread that is thin and light.  Low in carbs,  they come in white or wheat varieties. 

These Cucumber and Cream Cheese Lavash Wraps morphed out of two favorite dishes.  An English cucumber sandwich, and a Middle Eastern snack of Lavash, tomato, cucumber, and feta.  Combined we have our light and tasty wraps!

This delicious little wrap is so easy to make it really isn't a recipe.  More like a preparation guide.  To make them stand out in flavor be sure to use quality ingredients. 3 ingredients (Lavash, cream cheese, and cucumbers) to heaven on a plate!  Get a good cream cheese.  If you like a flavored one pick one that will enhance the cucumbers such as chive and onion, or garden vegetable.  For the cucumbers make sure to get either Persian or English (hot house) cucumbers.  They are both crispy and taste fresh and light in this dish.   Then on to making the wraps.  All you have to do is a little slicing with the cucumbers and serve and eat!  Can't be more simple but is oh so satisfying.  Hope you try this soon!

Enjoy!




Cucumber and Cream Cheese Lavash Wraps

makes 1 wrap

1 piece of Lavash bread
cream cheese, spreadable consistency
1 large English cucumber, or 2-3 small Persian cucumbers, sliced thin

Place the Lavash on a work surface.  Spread with cream cheese almost to the edges.  Leave just a little room untouched.  Place cucumber slices side by side on the cream cheese.  Roll up the Lavash starting with the longest side.  Secure with a tooth pick if needed.  Cut into fourths, serve and eat!

Easy Entertaining Chicken Souvlaki Platter

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Boy am I glad it's the weekend!

It was a long week at work and what better way to start the weekend than with a small gathering around the pool with good friends.

When you entertain, especially on a weeknight, you want to make something that is quick and easy.  This calls for some refreshing drinks, a nice fruit bowl, and some easy to eat appetizer finger food.

I'm finally revealing my famous recipe, Easy Entertaining Chicken Souvlaki Platter.  Imagine plump, juicy chicken breasts marinated with Greek flavors such as lemon, garlic, oregano, and wine. This easy summer dish turns finger food up to a new level.  Make sure to add Lavash strips as a vessel to hold the chicken, and a bowl filled with chilled, refreshing Tzatziki for dipping.  Oh man this is HEAVEN!

A quick 1 hour marinade is necessary to impact bold, bright flavors in the chicken.  Once that is done, it's easy sailing and 15 minutes to the best finger food dish around!  You can grill the chicken outside like we did, or you can use a good sturdy grill pan on the stove.  (Options, I love that!)

Keep the chicken whole to begin with so they remain moist inside.  Once you let them rest you can cut them into bite size pieces.  We served them with Lavash, a middle eastern unleavened bread that is perfect to use as a dipping devise for the chicken.  You could easily substitute pita wedges if you like.

All in all the weather was balmy last night, but the food was outstanding.  This dish is packed with flavor, and we enjoyed each and every bite.    

Don't miss out!  Summer is going by quickly and we should all take advantage of long evenings gathered with friends and of course, fabulous food like my Easy Entertaining Chicken Souvlaki Platter.

Enjoy!









Chicken Souvlaki Platter

serves 4-6

3 Tbs. extra-virgin olive oil

2 Tbs. dry white wine

1 Tbs. lemon juice

1/4 cup minced yellow onion

1 garlic clove, minced

2 bay leaves, broken or chopped into tiny pieces

1 tsp. dried oregano

Salt and freshly ground pepper, to taste

1 lb. boneless, skinless chicken

Lemon wedges for garnish

Parsley, chopped for garnish

Lavash, cut into strips

Tzatziki, for dipping

In a bowl, stir together the olive oil, wine, lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken and turn to coat evenly. Cover and refrigerate for at least 1 hour.  

Prepare a medium-hot fire in a charcoal or gas grill or preheat a cast-iron grill pan over medium-high heat.

Remove the chicken pieces from the marinade.  Place the chicken on the grill rack 4 to 5 inches from the fire or place in the hot pan and grill, turning once, until the chicken is opaque throughout, 4-5 minutes per side. Season with salt and pepper.

Remove to a cutting board and allow to rest 5 minutes.  Cut chicken into 1 inch bite size pieces.  Place on a platter along with the Lavash strips, and a bowl full of tzatziki for dipping.  Garnish with lemon wedges and parsley.  Serve immediately.

Food to Go: Spicy Hot Ham & Swiss Croissants

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We are going on a picnic this weekend!

MGG and I found a wonderful place to relax and have a picnic in Griffith Park.  It's a beautiful area with lot of shade trees, flowers, and a huge grassy area perfect to laze away the afternoon and have a picnic with great food.

On the menu will be some favorites of our such as my Garden Fresh Pasta Salad, Fruit Salad with a Red Currant Raspberry Sauce  , Orange Ice Tea, and Banana Pudding Jars, but the star of the show will be these outstanding sandwiches. 

Steamy hot sandwiches fresh from the oven that are so mouthwatering, and travel like a dream!  One of my favorite sandwiches is a Hot Ham & Cheese.  I've upped the anti on these by making a spicy condiment and placing it all on a hot flaky croissant.  Heaven!

SPICY HOT HAM & SWISS CROISSANTS

These sandwiches are bursting with flavor.  Melty Swiss cheese is the perfect compliment to the delicious deli ham.  The spicy mustard sauce bumps up the flavor and gives them that extra POW that takes these to the next level!  

Oh! and they travel soooo well.  Wrapped up in aluminum foil and hot from the oven just pop them in a bag.  They will stay warm until you reach your destination which could be a park, beach, potluck party or a pool party. We've even taken them to an outdoor concert and they were easy to eat and they taste outstanding.  

These sandwiches will change the way you look at Food to Go....they are a game changer for sure!

Enjoy!




Spicy Hot Ham & Swiss Croissants

serves 4

4 Tbls Spicy Brown Mustard
2 Tbls Mayonnaise
8 slices of Swiss Cheese
1 lb of deli sliced ham
4 Croissants
Aluminum Foil

Preheat the oven to 350 degrees.  In a small bowl add the mustard and mayonnaise and mix well.
Split each croissant and spread the mustard mixture on each side.  Add 1/4 of the ham to the bottom slice and top with 2 slices of cheese.  Place the top of the croissant on the sandwich.  Repeat with remaining croissants.

Wrap each sandwich with aluminum foil and place them on a baking sheet.  Place in the oven and cook for 15 minutes.  You want to heat the ham and melt the cheese really well.  Remove from the oven and serve, or pack and take to your destination.