Asian Chicken Wraps

Spring has sprung which, for the sons and I, meant another Spring Break sprung (up) upon us and just as sneakily slipped away. Everybody enjoyed themselves for the most part. A few days were touch and go though. Son # 4 has developed a case of motor mouth. If he’s awake, it’s running. It’s pumpking out questions. Everything is why? And he’s a repeater. It doesn’t matter how fa into a sentence or a story he is, if he gets interupted by anything, he begins again. From the begining, repeating every words just the same, whether it’s the third or fifteenth try. And I mean interrupted by anything. By me, by another thought, but a bird chirping when he’s trying to talk. The whole world must stop and give their full attention to every. single. word. Aside from that he doesn’t talk. He spells. Everything. He asks to spell everything. It’s like having a conversation in textlish. ‘I W-A-N-T … … Mama, how do you spell lunch again? L-U-N-C-H.” Most days it’s cute, but by day 4 I had pulled out the plug. Ear plugs, a great investment for any parent.

But speaking of lunch, with a whole week of everyone home for all their meals I do try to ‘spice’ things up a bit, after all it is Spring Break. Even if we’re staying home we can still pretend we’re on vacation right? We don’t have to be as responsible, and that’s reason enough to celebrate. So plain old, ho hum lunches just wouldn’t do. Sandwiches just scream ‘school day’. We want lunches that loudly proclaim, we’re home for a week full of sleeping in, binge watching tv, and lots of fort building in the woods. I don’t know about you, but we’ve found wraps are a good way to transform a boring sandwich into something that’s so much more. It’s ok to break away from the loaf and leave the boring sandwich behind.

This east meets west, easy wrap idea is perfect for lunch, or even a lighter dinner. And doesn’t an Asian Chicken Wrap sound way more exciting than a sandwich? Chock full of flavor with a perfect chow mein noodle crunch these were the perfect way to say ‘School’s out for Spring Break’.

Asian Chicken Wraps

 Asian Chicken Wraps

4 medium sized tortillas
2 chicken breasts, cooked and thinly sliced into strips
2/3 cup General Tso’s sauce
1/4 cup Teriyaki sauce
romaine lettuce, or other lettuce variety of choice
1/2 cup shredded carrots
4 tbsp chow mein noodles

Directions

1. In a small skillet or pot, add both sauces and stir to combine. Bring to a boil then reduce heat and allow the sauce to simmer, stirring occasionally, until thickened.
2. Add the cooked, sliced chicken to a medium sized bowl and pour the prepared sauce over top. Stir to toss the chicken with the sauce until all the chicken is well coated.
3. To make each wrap, add about 1/3 cup lettuce, 1/2 cup chicken slices, 1/4 cup carrots slices, and 1 tbsp chow mein noodles down the center or each tortilla.
4. Fold in the top and bottom of each tortilla and then roll it up. Enjoy!

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The holidays may have ended for 2014, but it won’t be long at all (seems like in the blink of an eye) that they will be here again. Trying to round out your meal plan? Well, with these Garlic Ginger Green Beans, you’ve got a bright, fresh side dish that is sure to be gobbled up. Don’t expect any leftovers. These will get devoured, I promise. Plus, these are a nice green bean option for anyone that’s trying to watch what they eat, or anyone who appreciates change, and don’t want to indulge in the more traditional, and heavier, green bean casserole. I know that for me, as the primary cook in our household, it’s so nice to have a few, less stressful recipes in the works during those busy times, and let me tell you it doesn’t get much easier than these green beans! Well, unless you give this recipe to someone else for them to make and just bring it to dinner (that would be really quick and easy for you). The beans get a quick blanching and, after they’ve stopped cooking, a stir in a hot pan with some sesame oil, ginger, garlic, and some rice vinegar for good measure. It’s like a green bean stir-fry guys!! Who wouldn’t like that as a side at your next big meal?

And for any sticklers who claim there’s a strict holiday recipe schedule? Like you have to have green bean casserole at the Thanksgiving and/or Christmas meal? Remember your history. America is a melting pot after all, and what better way to celebrate that diversity than at the symbolic table where we originally all first came together?!

Garlic Ginger Green Beans

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Garlic Ginger Green Beans

Green beans are a staple side dish, and this garlic ginger infused version is a perfect way to infuse dinner with a little more flavor without any extra work- skipping the can & using fresh beans instead.
Servings: 4

Ingredients

  • 1 lb green beans washed and trimmed
  • 4 cloves of fresh garlic minced
  • 1 tbsp soy sauce
  • ½ tbsp fresh minced ginger
  • 2 tsp rice vinegar
  • ½ tsp sesame oil
  • tsp salt
  • 1-2 tsp toasted sesame seeds

Instructions

  • Cook the beans in a pot of boiling water for about 5 minutes, or until beans are just tender.
  • Drain beans in a strainer and then run under cold water cold water to stop the cooking process
  • While beans are boiling, in a small bowl, mix together all of the other ingredients except for the sesame seeds.
  • Transfer the beans to a pot or bowl and pour the sauce over cooked beans and stir until everything is nicely coated.
  • Serve with sprinkled sesame seeds over top.

 

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