• Chicken Tender Wrap

    Frozen, breaded chicken tenders and flour tortillas turn into spicy chicken wraps with bold flavor and a pop of bright citrus.

    ingredients

    amountingredient
    1flour tortilla, large, warmed
    1 slicecheese, American (optional)
    1 – 2chicken tenders, spicy
    to tastemayonnaise
    to tastehot sauce
    to tasteonions & jalapeños, pickled
    to tastecilantro, fresh, chopped
    to tastelettuce greens

    assembly

    1. heat tortilla according to preference (see notes below)
    2. if using cheese, lay cheese on top of hot tortilla and add hot chicken tender on top so the cheese melts easily
    3. layer the rest of the ingredients on top, ending with the lettuce so that you can more easily hold things down to roll without getting your hands dirty
    4. roll up tortilla; it’s not necessary for complete overlap if you’re careful with holding it properly while eating

    notes

    • naturally, all amounts are to-taste so do and use whatever you like
    • tortilla can be heated any way you prefer:
      • stovetop: on a griddle, tawa, comal, or dry frying pan, turning to get nice brown spots and taking it off the heat once desired doneness is reached; do not heat too long or it will become crunchy and not foldable
      • microwave: lay tortilla on microwave -safe plate and cover with a damp paper towel, heat until just warmed through; this will yield a soft, pliable tortilla that’s not crunchy at all
      • airfryer / toaster oven / oven: heat for a few minutes until warmed through; avoid getting brown spots as it will turn into a giant tortilla chip pretty quickly, especially in a toaster oven or air fryer which works faster than a standard oven
    • any chicken tender will work, I use a spicy breaded variety and pop it in the airfryer for 20-25 minutes, flipping halfway through
    • I use Frank’s hot sauce and find the simplicity of it plays nicely with both the mayo and pickles
    • for the greens, use whatever you have on hand: iceberg, spring mix, spinach, arugula, celery tops, romaine, etc.
    Chicken Tender Wrap
  • Mashed Potato Bowl

    Build a mashed potatoes bowl by adding leftovers you already have on hand. This is a great way to clear out the fridge and use up items on their last legs. Food waste is bad, mkay?

    Vegetables

    Steamable vegetables like corn, spinach, or broccoli are easiest, whether fresh or frozen. Just pop them into the microwave until desired tenderness is reached.

    For fresh vegetables that release a lot of liquid, like onions, mushrooms or bell peppers, you can roast them in the oven or give them some heat on the stovetop, first.

    The mashed potatoes themselves can also be microwaved. Add a little bit of liquid (water, milk, or cream) to keep them from drying out too much, if that’s a concern.

    Protein

    Bulk up your bowl with whatever meat or beans you have on hand, whether that’s chapli kabab, chicken tenders, deli meat, or leftover lentils.

    If adding meat, I’d avoid heating it in the microwave, since I hate the taste of microwaved meat. Either heat it separately via another method (stovetop, oven, toaster oven or airfryer), or simply bury it under the piping hot vegetables for a few minutes to warm up.

    Toppings

    Mix everything up and add gravy or cream sauce to keep things from getting too dry. Other toppings include jams or jellies for a bit of sweetness, chutneys for a chatpata kick, or your favorite hot sauce.

    Other suggestions include cheese, fresh herbs, fresh cracked black pepper. Use what you have.

    Mashed Potato Bowl
  • Bistro Turkey Sandwich

    Layer balsamic vinegar (or lemon balsamic vinaigrette), boursin cheese, arugula, sliced tomatoes and smoked deli turkey on toasted bread.

    Bistro Turkey Sandwich
  • Falafel Salad

    Ingredients

    Makes 1 serving

    AmountIngredients
    28ghummus
    100gfalafel
    92gcucumber, peeled, diced
    44gtomatoes, diced
    50gsweet kale salad (salad only)

    Process

    1. Spread hummus around bottom of low bowl or plate; thin with water to desired consistency (use about a teaspoon at a time)
    2. Crumble falafel on top; layer cucumber and tomatoes
    3. Chop up salad kit and add on top
    4. Mix everything together, scraping the hummus from the bottom in the process

    Nutrition

    311 calories

    Notes

    • I used restaurant falafel, but you could use any that you prefer.

    Variations

    • add hot sauce; I’d particularly recommend something with a smoky cumin flavor like a red shug/zhug
    • can also add tahini to help increase the moisture and keep it from being too dry; this will significantly increase the calories
    • can add seasonings like sumac, za’atar, or herbs like mint and cilantro
    • can bulk it up with chickpeas, beans, or chicken
    Falafel Salad
  • Spicy Cheddar Arugula Toast

    Layer upscale flavors on light, rustic toast for a boutique bistro experience. Great for breakfast as it’s light on the stomach.

    Ingredients

    Makes 1 serving

    AmountIngredient
    57gPane Turano Italian bread, toasted
    32gred pepper fruit spread
    40gcranberry white cheddar
    ~¼ cuparugula

    Products

    Aldi

    • Pane Turano Italian Bread
    • Specially Selected Red Pepper Fruit Spread

    Costco

    • Maple Leaf Cheese Cranberry White Cheddar

    Assembly

    Layer bread with ingredients in the order listed.

    Nutrition

    393 calories

    Notes

    • Ingredients as listed makes 2 decent sized toasts, though only one is pictured.
    Spicy Cheddar Arugula Toast
  • Midwestern Caprese

    Layer tomatoes and cucumbers on white bread and top with a slice of American cheese.

    Nutrition

    240 calories for 1 sandwich

    Notes

    • Don’t discard the tomato seeds, let the tomato juices drip onto the bread to hydrate it and keep from having a dry sandwich without the need for mayo
    • Add Sriracha or hot sauce of choice for a kick of heat
    Midwestern Caprese
  • Egg & Cheese Quesadilla

    Tuck a 2-egg omelette into a 10″ flour tortilla and add 2 slices of melting cheese (I like American). Warm in toaster oven, airfryer, or in a dry pan on the stovetop until cheese is melted.

    Nutrition

    481 calories

  • Burrito Bowl

    Ingredients

    AmountIngredients
    196gSimple Rice & Potatoes
    76gsalsa
    30gcheese, shredded, Mexican-style
    110gMexican chicken
    50gsour cream
    4 leaveslettuce, torn

    Assembly

    1. Top rice with salsa, sprinkle a little water over it and heat in microwave for ~2 minutes or until piping hot
    2. Add cheese and heat for 30 seconds, removing halfway through to stir and insure even melting
    3. Add chicken on half of the hot rice mix and cover with the other half (to heat through)
    4. Add sour cream and lettuce

    Nutrition

    Calories: 688

    Notes

    Microwaved chicken has a bad smell and worse taste. Covering the chicken with the hot rice helps mitigate that. You can also heat the chicken, rice, and salsa in a dry pan on the stove over medium-low heat, stirring frequently, then fold in the cheese.

    Burrito Bowl
  • Chicken Quesadilla

    Assembly

    1. Layer Mexican chicken onto one half of a large, 10″ flour tortilla
    2. Top with shredded, Mexican blend cheese and fold in half
    3. Toast in a toaster oven, panini press, George Foreman grill, or on a dry pan on the stove

    Nutrition

    Calories: 457 (68g tortilla, 73g chicken, 42g cheese)

    Chicken Quesadilla
  • Shredded Chicken Tacos

    This “recipe” brings several several others together into a complete meal. You can also think of it as building with leftovers.

    Recipes

    Nutrition

    323 calories, as pictured (including sauce)

    Notes

    The sauce was a new recipe I’d tried but it wasn’t what I was looking for and didn’t add to the dish. Plain sour cream would have been better.

    Shredded Chicken Tacos

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