This week I am continuing to share with you some yummy, healthy recipes to help you achieve your new years resolutions. A few of my New Year's resolutions have to do with lifestyle changes, such as:
1. Use as many fresh, natural ingredients as possible in cooking
2. Wean myself off of pop, drink lots more water
3. Cut down on the sweets
4. Exercise at least 30 minutes every day (I've started doing Zumba at home and LOVE it!)
5. Attempt to get 8 hours of sleep a night. This will probably be the hardest one for me, seeing as I work a few graveyard shifts a week, but I am sincerely going to try!
This week I encourage you to 'WRAP IT UP!' Wraps are a fantastic way to use some fresh, quality ingredients, and take care of quite a few food groups all-in-one.
This first one I have to share with you is my favorite, and I have shared it with you before...but it is worth mentioning again! I came across it at a place called the Fresh Cafe outside of Baltimore, MD and this is my recreation of it...
Turkey (or Chicken) Cranberry WrapsFrom: my recreation of the one at Fresh Cafe
*No real measurements...just put as much as you want on that will fit in the wrap!*
tortillas (the one I originally had was on spinach...didn't have those today)
chopped up turkey or chicken, cooked (I like mine grilled)
romaine lettuce, chopped
swiss cheese, shaved or shredded
raspberry vinaigrette dressing (Kraft makes a good one)
Assemble and enjoy!
Next is one that I got from Rachael Ray. My husband LOVED this one as well. It's definitely hearty enough to have dinner! I might venture to say that this one is one of my very favorite dinners around our house :
(Please forget that I have fries on the plate...this pic was taken a long time ago!)
Thai Chicken Wrap with Spicy Peanut Sauce
3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs) (I didn't have these and left them out)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps (I bought spinach ones)
Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
This one I found one day while I was wasting the day away on Pinterest. I love turkey and apple together, such a great contrast!
Turkey Apple Wrap
From: Flatout Bread
1 Flatout® Light Flatbread (or wheat tortilla)
2 tsp fat free mayonnaise
2 tsp fat free catalina dressing (light basalmic is good, too)
1 slice light sharp cheddar cheese
3 slices smoked turkey breast
6 thin apple slices
Whisk together dressing and mayo. Spread dressing over entire Flatout. On one rounded end, layer turkey, cheese and apple. Roll, cut and enjoy!
Lastly, another Asian wrap, somewhat similar to the other one I shared. This one is a little simpler than the other, and still packs a lot of punch in the flavor department!
Asian Peanut Wraps
2-3 boneless, skinless chicken breasts
olive oil (for brushing)
2 celery ribs, chopped
2 green onions, sliced
1 grated carrot
1/2 cup snow peas
4 pita breads or large flour tortillas
(if using shredded chicken, I recommend making a 1-1/2 batch of the sauce)
1/4 cup peanut butter
3 Tbs. soy sauce
3 Tbs. fresh lime juice
zest of one lime
2 tsp. sugar
1 tsp. minced fresh ginger
1 tsp. sesame oil
1 clove garlic, minced
Brush chicken with oil and bake in a 400 degree oven for about 20 minutes, or until no longer pink and juices run clear. Set aside, allow to cool, and chop into cubes (or shred it).
In a sauce pan, immerse the snow peas in boiling water for 30-60 seconds. Immediately drain the boiling water and immerse the snow peas in a bowl filled with icy cold water. Allow to sit for 2 minutes in the cold water, then drain and set aside.
Meanwhile, in a bowl whisk together the peanut butter, soy sauce, lime juice, lime zest, sugar, ginger, sesame oil, and garlic until smooth.
In a large bowl, toss the cooled chicken and snow peas, celery, green onions, and carrot. Pour peanut butter dressing over the chicken/veggie mixture and toss until evenly coated. Spoon into lettuce lined pitas or tortillas and roll. Makes 4 servings.
Again, wishing you all a happy and healthy New Year!