Asian Chicken Roll-Ups
serves 4
Wrap up lunch with 15-minute prep grab-and-go sandwiches.
http://www.bettycrocker.com
2 tablespoons crunchy peanut butter
2 tablespoons teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon packed brown sugar
1 tablespoon hot water
1 teaspoon sesame or canola oil
4 flour tortillas for burritos (8 inch; from 11-oz package)
8 slices (1 oz each) deli cooked chicken breast
1 1/2 cups shredded iceberg lettuce
1 1/2 cups shredded carrots
1/2 cup chopped fresh cilantro
In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth.
Spread about 1 1/2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tortillas.
TIPS:
Feel free to substitute stir-fry sauce for the teriyaki baste and glaze.
Enjoy these flavor-packed Asian roll-ups with 3/4 cup cut-up fresh pineapple sprinkled with 1 teaspoon coconut.
Crunchy Asian Salad
serves 7
Focus on the fresh, trim the ramen and top it with fruits and veggies.
http://www.bettycrocker.com
Dressing
2 2/3 tbp canola oil
2 2/3 tbp rice vinegar
1 1/2 tablespoons sugar
3/8 teaspoon salt
1/4 teaspoon pepper
Salad
1/2 package (3 oz) ramen noodle soup mix (any flavor)
1/2 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
4 medium green onions, sliced (1/4 cup)
1/4 cup sliced almonds (1 oz)
1/2 medium red bell pepper, cut into 1x1/8-inch strips
1 seedless oranges, peeled, coarsely chopped (3/4 cup)
1 cups coarsely chopped fresh baby spinach leaves
In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.
TIPS:
Turn this into a delicious main-dish salad by adding shredded cooked chicken.
Chopped peanuts or honey-roasted peanuts would be a delicious substitute for the almonds in this recipe.
The ramen noodles will be crisp if the salad is served right after making it, but will soften if the salad is stored.
Serve Fresh fruit, in season, for dessert.
serves 4
Wrap up lunch with 15-minute prep grab-and-go sandwiches.
http://www.bettycrocker.com
2 tablespoons crunchy peanut butter
2 tablespoons teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon packed brown sugar
1 tablespoon hot water
1 teaspoon sesame or canola oil
4 flour tortillas for burritos (8 inch; from 11-oz package)
8 slices (1 oz each) deli cooked chicken breast
1 1/2 cups shredded iceberg lettuce
1 1/2 cups shredded carrots
1/2 cup chopped fresh cilantro
In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth.
Spread about 1 1/2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tortillas.
TIPS:
Feel free to substitute stir-fry sauce for the teriyaki baste and glaze.
Enjoy these flavor-packed Asian roll-ups with 3/4 cup cut-up fresh pineapple sprinkled with 1 teaspoon coconut.
Crunchy Asian Salad
serves 7
Focus on the fresh, trim the ramen and top it with fruits and veggies.
http://www.bettycrocker.com
Dressing
2 2/3 tbp canola oil
2 2/3 tbp rice vinegar
1 1/2 tablespoons sugar
3/8 teaspoon salt
1/4 teaspoon pepper
Salad
1/2 package (3 oz) ramen noodle soup mix (any flavor)
1/2 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
4 medium green onions, sliced (1/4 cup)
1/4 cup sliced almonds (1 oz)
1/2 medium red bell pepper, cut into 1x1/8-inch strips
1 seedless oranges, peeled, coarsely chopped (3/4 cup)
1 cups coarsely chopped fresh baby spinach leaves
In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.
TIPS:
Turn this into a delicious main-dish salad by adding shredded cooked chicken.
Chopped peanuts or honey-roasted peanuts would be a delicious substitute for the almonds in this recipe.
The ramen noodles will be crisp if the salad is served right after making it, but will soften if the salad is stored.
Serve Fresh fruit, in season, for dessert.
