Thai Chicken and Rice Wraps

Hi there! I hope everyone had a wonderful 4th of July holiday!

Our holiday was wonderful.  Good times, good friends, and excellent food if I do say so myself!  I'll be sharing some great grilling recipes that we came up with shortly.  They are perfect to make all summer long.

But first I want to share this wonderful dish made mainly of leftovers!  This is the e a s i e s t dish to put together.  You can certainly make this on a busy weeknight, or put it together for a nice lunch or light weekend dinner.  The flavors are right on spot!  The inspiration?  One of our favorite Thai places serves their version of chicken lettuce wraps which we ADORE!  So I knew it was only a matter of time before I recreated them. 

We have been so busy getting ready for our new house, packing, paperwork etc...that I don't have energy to cook a full blown meal right now.  Nor the gumption for that matter.  So quick and easy meals, thrown together literally, are for me. 

Like I said, I made this the easy way...using leftovers of course!  You can use some roasted chicken breasts that have been shredded and leftover cooked rice. I always make extra chicken when I roast breasts cause you can use it in salads, wraps, and this dish!  Same goes for rice.  I always make extras when I make stir fry.   If you don't have leftovers then buy a rotisserie chicken and shred it up and make some rice, or buy some pre-cooked packaged rice.  It's all good.  But really, this is the best recipe for leftovers!

The flavor punch is in the sauce, so make sure to make that and spread it over your lettuce wraps to give it that punch.  A wonderful, quick dinner, you won't be disappointed.  The taste is perfect with all the combination of Asian ingredients.  I served this with a simple side of Sugar Snap peas that I'll be sharing next.  A perfect combination for a quick and easy meal!

Enjoy!

Thai Chicken and Rice Wraps

Serves 2

2 t rice vinegar
1 T plus 1 t Asian chili garlic sauce (such as Sriracha)
1 ½ t grated fresh ginger
3 T sesame oil, divided
1 c shredded cooked chicken
1 clove garlic, minced
½ c cilantro, chopped
4 Bibb or Boston lettuce leaves
1 c hot cooked rice

Combine vinegar, chili sauce, ginger and 1 ½ t sesame oil in a small bowl. Set aside.

Heat remaining oil in a medium sized skillet over medium heat. Add chicken and garlic and stir until thoroughly heated through, about 4 minutes. Add cilantro and stir to combine.

Place 2 lettuce leaves on each serving plate. Spoon rice onto the lettuce leaves and top with chicken mixture dividing evenly. Serve with the vinegar mixture.

California Salad

Yum

 Happy 4th of July!

So many wonderful memories of this holiday and my childhood.  Joining the 4th of July parade with my bike all decked out with red, white, and blue flags and crepe paper in the spokes.  Then having a great cook out in the back yard and finally going over to the park to lay on a huge blanket and watching the fireworks at night.  Oh, I just love the feeling of this holiday!

These days we often have a pool party and grill prior to watching the fireworks.  Sometimes we have a potluck style get together, other times we have a themed menu.

This year we're having a potluck style get together with many friends.  Each bringing their own favorite dishes.  Tons of food, lots of friends, great fun!

I'm bringing a wonderful salad I call a California Salad.  My inspiration came from a small salad shop that we used to eat at frequently.  They had this salad that was full of fruit, topped with chicken, and had a sweet dressing.  This is my version, and it's perfect for any potluck, or holiday celebration.

To make this easier use leftover roasted chicken, (or roast a breast or two fresh, or pick up a rotisserie chicken!) and slice the breasts thinly.  

Hope you enjoy this salad, it's fresh, light, and delishhh!

California Salad

1 head of Romaine Lettuce, torn

1/2 c Blueberries

1 1/2 c Strawberries, sliced

1 c Pineapple, cut into chunks

1/3 c Mandarin Oranges

1 Roasted Chicken Breast, sliced

1/3 c Pecans Halves 

1/3 c Poppyseed Dressing

Fill a bowl with the torn lettuce.  Add blueberries, strawberries, pineapple and Mandarin oranges.  Add slices of roasted chicken breast on top.  Sprinkle with pecan halves.  Drizzle with poppyseed dressing.  Toss to distribute dressing and serve.

Grilled Lime Mustard Chicken

Ready to fire up the grill?

It think it's time...it's grillin' time!  The weather is warming up and the nights are long.  Time to enjoy the outdoors and eat dinner alfresco.  A perfect way to enjoy the evening by grilling your favorite foods. Did anyone say 4th of July grilling?? 

All sorts of food can be made on the grill.  From your typical burgers, to vegetables, to desserts!  Endless possibilities and outstanding unmistakable flavor!

Tonight we decided to make a favorite of ours.  Grilled Lime Mustard Chicken is a Latin take on sweet and spicy.  The lime and cumin add tang while the honey mustard lends the sweetness.  Oh, and don't forget the cayenne pepper for a little spice!

This dish is easy to put together.  You just mix the marinade and then allow the chicken to sit in it for a couple of hours.  I used chicken breasts (boneless and skinless are my fav) but you can use your favorite cut of meat.  I would suggest that you use a boneless cut though.  The sugar in the honey mustard will cause the chicken to burn on the outside is cooked too long.  
 

These would be perfect with some potato salad, a little coleslaw and some berry pie!  We served them with some wild rice mix and some crusty bread.  An excellent summer meal if I do say so myself.  Enjoy!

Grilled Lime Mustard Chicken

Serves 2

2 boneless skinless chicken breasts

¼ cup fresh lime juice

2 T honey mustard

2 t olive oil

¼ t cumin

1/8 t cayenne pepper

1/8 t garlic powder

Rinse chicken breasts and pat dry with a paper towel.  Place in a plastic bag.  In a small bowl add lime juice, honey mustard, olive oil, cumin, cayenne pepper, and garlic powder.  Whisk to combine.  Place in a Ziploc bag, pour marinade over the chicken and refrigerate for 2 hours. 

Heat grill to medium high.  Remove chicken from marinade.  Throw away excess marinade.  Place chicken on grill.  Cook 6-7 minutes per side until chicken is done and no longer pink in the middle.  Serve immediately.