YumSugar

Monday's Leftovers: Peking-Style Chicken Wraps

YumSugar — Mon, 03 Aug 2009 09:00:58 -0700

Even after tearing through tandoori-style chicken burgers yesterday, I've still got a hankering for foreign flavors. I don't have too much time to dedicate to dinner tonight, but I've discovered a recipe that satisfies my spice quotient - and makes use of my leftover chicken thighs.

There are few entrées that engage the senses quite like Peking duck, with its shimmery, crackling skin, which gets rolled up with sweet hoisin sauce and fragrant scallions in a steaming-hot pancake. This imperial duck dish takes a long time to make, but I've found a variation with chicken, plums, and tortillas that's a fraction of the prep time. Get the super simple recipe now.

Fast & Easy Dinner: Artichoke Wraps With Veggie Slaw

partysugar — Wed, 22 Jul 2009 07:00:38 -0700

When the weather is gorgeous, who wants to waste time in the kitchen? This no-cook recipe is ideal for hot Summer nights because it comes together quickly and is 100 percent portable. It does, however, require a food processor or blender to make the thick artichoke-chickpea hummus-style spread. To create the crunchy slaw, shredded cabbage, carrots, and bell pepper are tossed with a yogurt, lemon juice, and parsley dressing.

Folded into a soft flour tortilla, the two elements make a filling, flavorful vegetarian meal. Check out the recipe and keep reading

Jamba Juice Goes Beyond Smoothies, Debuts Food

YumSugar — Mon, 15 Jun 2009 12:50:36 -0700

Starbucks isn't the only beverage chain looking to regain its footing: Jamba Juice is also struggling to get its mojo back. In addition to its recently introduced oatmeal and licensed supermarket products, the smoothie giant will also unveil a new menu of food items.

Jamba's new menu will contain food items such as wraps, salads, and flatbreads, and will debut next week in California, with stores in the rest of the country following over the year.

The ready-made wraps include Asian-Style Chicken, Chimichurri Chicken, Gobble'licious Turkey, Greek Goddess, and Grains and Greens for vegans, and two salads, Caesar the Day, and Couscous Produce. All wraps and salads will retail at $5.50.

In addition, Jamba is also installing turbo ovens in stores for new baked-to-order California Flatbreads, which will come in four flavors: Four Cheesy ($3.50), Smokehouse Chicken, Tomo Artichoko, and MediterraneYum ($3.75). The company is also adding iced tea beverages and fruit-tea infusions in exotic flavors like prickly pear, passion fruit, and pomegranate. All will be made without high-fructose corn syrup or artificial flavors.

In times when money's tight and people are more health conscious than ever, smoothies have seemingly fallen by the wayside. Because they're not filling enough - yet often have the calories - to be a meal, these fruity frosties have never played a part in my everyday routine. While it's a risky move for the chain, I could see how its on-the-go options might be appealing. Would you buy food at Jamba Juice?

Source

Fast & Easy Dinner: Chicken Salad Wraps

partysugar — Wed, 29 Apr 2009 06:50:15 -0700

Get your family excited about dinner with this hands-on meal. Have younger children help shred the chicken and older kids prep and chop the veggies. Then at the table, everyone can assemble a wrap to their own liking.

Don't be afraid to get creative with the filling; red peppers and mushrooms would be welcome additions. For this healthy, uncomplicated, and satisfying meal, read more.

Chicken Salad Wraps
From Eating Well

Ingredients

1/2 cup lemon juice
1/3 cup fish sauce
1/4 cup sugar
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
8 6-inch flour tortillas
4 cups shredded romaine lettuce
3 cups shredded cooked chicken (12 ounces)
1 large ripe tomato, cut into thin wedges
1 cup grated carrots (2 medium)
2/3 cup chopped scallions (1 bunch)
2/3 cup slivered fresh mint

Directions

Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
Preheat oven to 325° F. Wrap tortillas in foil and heat in the oven for 10 to 15 minutes, until softened and heated through. Keep warm.
Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the dressing; toss to coat.
Set out the chicken mixture, tortillas and the remaining dressing for diners to assemble wraps at the table. Serve immediately.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Beef and Cabbage Wraps

partysugar — Tue, 02 Sep 2008 06:45:25 -0700

If BBQ gurus Pat and Gina Neely were to make a Mexican burrito, it would probably look a lot like this dish. The filling is a simple mixture of ground beef, onion, corn, and bottled barbecue sauce. Instead of a salsa or guacamole topping, a heaping spoonful of crunchy coleslaw is placed atop the meat.

Although cheese isn't on the ingredient list, a sprinkling of cheddar cheese is a welcome addition. To look at the recipe, read more.

Beef and Cabbage Wraps
From Better Homes and Gardens magazine

Ingredients

8 8-inch flour tortillas
12 oz. lean ground beef
1/2 cup chopped onion (1 medium)
1 cup frozen or fresh whole corn kernels
1/2 to 2/3 cup bottled barbecue sauce
2 cups packaged shredded cabbage with carrot (coleslaw mix)

Directions

Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through.
Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 cup barbecue sauce. Cook and stir until heated through.
To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 cup filling on each tortilla. Add shredded cabbage mix. Roll to make wraps.

Makes 4 wraps.

Print recipe with images | without images

Monday's Leftovers: Peanut Tofu Wrap

YumSugar — Mon, 28 Jul 2008 06:45:21 -0700

If you need a healthy, on-the-go lunch for the start of the week, use leftover grilled tofu to make a portable peanut wrap. The recipe only makes one serving, so if you are planning on making it for the whole family, you will need to adjust your measurements accordingly. To get this delicious recipe, which takes only 10 minutes to make, read more.

Peanut Tofu Wrap
From Eating Well magazine

Ingredients

1 tablespoon store-bought Thai peanut sauce
1 8-inch whole-wheat flour tortilla
2 ounces seasoned baked tofu, thinly sliced
1/4 cup sliced red bell pepper
8 thinly sliced snow peas

Directions

Spread peanut sauce on the tortilla.
Place tofu, peppers, and snow peas in the center; fold the sides over the filling and roll up.

Serves 1.

NUTRITION INFORMATION: Per serving: 310 calories; 12 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 30 g carbohydrate; 19 g protein; 5 g fiber; 693 mg sodium; 154 potassium.
Nutrition bonus: Vitamin C (90 percent daily value), Vitamin A (50 percent dv), Iron (20 percent dv).

Print recipe with images | without images

Monday's Leftovers: Thai Pork Roll-Ups

partysugar — Mon, 16 Jun 2008 06:44:37 -0700

Use exotic flavors to transform leftover grilled pork chops into an exciting new meal. In this recipe, strips of pork, red onion, ginger, and shredded broccoli fill a wrap. A generous slathering of a simple peanut sauce finishes off the stuffed wrap. It makes for a great on-the-go meal.

To take a look at the recipe, read more.

Thai Pork Roll-Ups
From Better Homes and Garden magazine

Ingredients

6 8- to 10-inch spinach, tomato, and/or plain flour tortillas
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon ground black pepper
12 ounces pork tenderloin, cut into 1/4-inch-thick strips
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
1 recipe Peanut Sauce, see below

Directions

Preheat oven to 350°F.
Wrap tortillas in foil. Bake in preheated oven about 10 minutes or until warm.
Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add pork strips, tossing to coat evenly.
In a 10-inch skillet cook and stir seasoned pork in hot oil over medium-high heat for 4 to 6 minutes or until no longer pink, turning to brown evenly.
Turn heat down if pork gets too brown. Remove pork from skillet; keep warm.
Add shredded broccoli, onion, and ginger to skillet. Cook and stir for 4 to 6 minutes or until vegetables are crisp-tender. Remove from heat.
To assemble, spread one side of each tortilla with Peanut Sauce. Top with pork strips and broccoli mixture.
Roll up each tortilla, securing with a wooden toothpick if necessary. Serve immediately. Makes 6 roll-ups.

Serves 6.

Peanut Sauce: in a 1- to 1-1/2-quart saucepan combine 1/4 cup creamy peanut butter; 3 tablespoons water; 1 tablespoon sugar; 2 teaspoons soy sauce; and 1 clove garlic, minced. Heat over medium-low heat, whisking constantly, until peanut butter mixture is smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally.

Print recipe with images | without images

Chicken Lettuce Wraps Two Ways - Beginner and Expert

partysugar — Tue, 26 Feb 2008 11:01:19 -0800

The other day DearSugar asked me to check out a recipe she was considering making. While the dish - chicken lettuce wraps with Asian flavors - sounded delicious, the recipe was unclear and difficult to follow.

Later that same day, I found myself grubbing on Betelnut's lettuce wraps thinking, I need to find a better recipe! Luckily, I've found two recipes. They are both straight-forward and delectable. One involves more ingredients, making it a little more complicated. Check out the two and choose which appetizer recipe suits your needs when you read more.

Beginner Chicken Lettuce Wraps
From Joanne Weir

2 tablespoons peanut oil
1 pound ground dark meat chicken
8 scallions, white and green parts, minced
2 teaspoons cornstarch
2/3 cup water chestnuts, chopped
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon oyster sauce
1 large head butter lettuce, leaves separated

Warm the oil in a skillet or wok over medium-high heat.
Add the chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked and broken into pieces, 3 to 4 minutes.
Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.

Serves 6.

Print recipe with images | without images

Expert Chicken Lettuce Wraps
From Dallas News

1 tablespoon hoisin sauce
2 tablespoons plus 1 teaspoon light soy sauce (divided use)
3 tablespoons water
1 tablespoon plus 2 teaspoons dry sherry (divided use)
1 tablespoon cornstarch (divided use)
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 pound boneless skinless chicken breasts cut into ¼ -inch cubes
1/8 teaspoon pepper
2 tablespoons vegetable oil (divided use)
1 (8-ounce) can sliced water chestnuts, drained and chopped
2 stalks celery, chopped
1 cup chopped mushrooms
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 green onion, chopped
6 to 8 large leaves Boston leaf or iceberg lettuce

For cooking sauce: blend together hoisin sauce, 2 tablespoons soy sauce, water, 1 tablespoon sherry, 2 teaspoons cornstarch, sesame oil and red pepper flakes. Set aside.
For chicken and vegetables: combine chicken, 2 teaspoons sherry, 1 teaspoon soy sauce, 1 teaspoon cornstarch and pepper in a bowl; set aside.
Be sure the rest of the ingredients are chopped and measured.
Heat 1 tablespoon oil in large, nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until fully cooked. Remove chicken from skillet, drain and set aside.
Add remaining 1 tablespoon oil to skillet and add chopped water chestnuts, celery and mushrooms. Cook, stirring frequently, 2 minutes.
Return chicken to skillet. Stir in ginger and garlic. Stir cooking sauce ingredients again, then pour over chicken and vegetables. Cook, stirring constantly, 1 to 2 minutes or until sauce is thickened and chicken and vegetables are evenly coated. Remove from heat. Stir in green onion.
Divide mixture among lettuce leaves and roll each like a burrito.

Makes 6 to 8 appetizer servings.

Print recipe with images | without images

Fast & Easy Dinner: Avocado and Feta Salad Wraps

partysugar — Tue, 26 Feb 2008 06:28:31 -0800

With their creamy flesh and delicate color, avocados are an incredibly versatile fruit. Not only are they wonderful in classic Mexican dishes, they also taste delicious when mixed with fresh ingredients like tangy feta cheese and burst-in-your-mouth grape tomatoes. Served on top of a bed of lettuce, and a warmed tortilla, this chunky salad is both flavorful and filling. To take a look at the recipe, read more.

Avocado and Feta Salad Wraps
Modified from Vegetarian Times magazine

1 ripe avocado, seeded and diced
1/2 cup crumbled feta cheese
2 tsp. fresh lime juice
Freshly ground black pepper to taste
1/2 cup sliced scallions
2 Tbs. bacon bits
1/4 cup sunflower seeds, preferably toasted
2 Tbs. fat-free mayonnaise
16 grape tomatoes
1 cup shredded leaf lettuce plus half head for garnish
4 8-inch low-fat plain or flavored flour tortillas

Preheat oven to broil.
Put diced avocado into a mixing bowl, and stir in feta cheese, lime juice and black pepper.
Add scallions, bacon bits, sunflower seeds and mayonnaise, stirring gently to combine. Stir in grape tomatoes and shredded lettuce.
Spray tortillas lightly with nonstick cooking spray, and heat in oven until softened, for about 30 seconds. Remove from oven, and place each tortilla on individual plates.
To serve, line each tortilla with whole lettuce leaf, and mound salad mixture on top.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Buffalo Chicken Wraps

partysugar — Tue, 13 Nov 2007 05:47:19 -0800

Buffalo wings are one of my guilty pleasure bar foods; I love to order them when I'm out drinking beers with the buddies. Unfortunately, they're not the most figure friendly food, but this recipe for a healthy version also hits the spot. Making these fiery buffalo chicken wraps at home allows you to control the quality of ingredients. The classic blue cheese sauce gets made over with reduced fat mayo and nonfat yogurt. Stuff the wrap with a good amount of lettuce, celery, and tomatoes to ensure you get your daily dose of veggies. To make these tasty wraps for dinner tonight, just read more

Buffalo Chicken Wraps
From Eating Well

2 tablespoons hot pepper sauce, such as Frank's RedHot
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
Freshly ground pepper to taste
1/4 cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced

Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
To assemble wraps: lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas and serve.

Serves 4.

NUTRITION INFORMATION: Per serving: 275 calories; 8 g fat (2 g sat, 2 g mono); 55 mg cholesterol; 29 g carbohydrate; 24 g protein; 4 g fiber; 756 mg sodium. Nutrition bonus: Vitamin A (35% daily value), Selenium (28% dv), Vitamin C (20% dv). 2 Carbohydrate Servings

Print recipe with images | without images