Cooking recipes: wrap

Showing posts with label wrap. Show all posts

Tuesday, March 25, 2014

Simple Lettuce wrap

Having a party or a get together? Here is a Quick & Easy appetizer. This no guilt appetizer is perfect for Game Day or a little get together before the main meal. Its savory, healthy and delicious!

INGREDIENTS:

2 cups of shredded chicken breast (store bought rotisserie chicken works great!)
about 1/2 a package of cooked vermicelli noodles
1 package Romaine leafy lettuce
Cocktail cucumbers, sliced thinly length wise

Ingredients for sweet and sour dressing:

1 cup of vinegar
1 cup of fish sauce
1 cup of sugar
3 cups of water
4 cloves of garlic
3 red peppers
3rd a cup of shredded carrots
Crushed roasted peanuts
Honey (optional)

sriracha hot sauce image by google images

1 Teaspoon of sriracha hot sauce (for extra spiciness)

In a large pot on MEDIUM heat, combine vinegar, water, sugar, fish sauce and stir until the sugar is dissolved. Let it cool down for about 10 minutes. Then ground the garlic and peppers together and stir into the liquid. Stir in the shredded carrots. Stir 1 Teaspoon of sriracha hot sauce (for extra spiciness). Honey is added for an extra sweetness. This sauce can be used as a vinaigrette and dips for all kinds of food. It can also be stored in a plastic container for about 6 months.

Arrange in order, lettuce, cucumbers, vermicelli noodles, crushed roasted peanuts and drizzle on top a spoon full of the vinaigrette. Serve immediately after you drizzle the dressing.

Friday, January 31, 2014

Chicken Caesar Springrolls – The Ultimate Low Carb Wrap

There are certain magical food products that are just too good to be true. Rice paper, or springroll skins, is one of them. While many of you have enjoyed these at various Asian restaurants, I bet most of you have never tried to use these at home. There’s no need for a long winded post today. What you see, is what you get. Simply dampen the rice paper and roll up some lettuce, and strips of meat and/or veggies.

These are very easy to make once you get the hang of how long to soak the paper. Since these translucent “skins” are so cheap, it’s ok to practice on a few to get the technique down. Once you do, you have an incredibly versatile wrapper for an infinite number of fillings. These are easily found in the Asian section of any large chain super market. As far as low-carb alternative to tortillas and flatbreads, these rice paper skins are like a millionth of an inch thick, and as I joked in the clip, I’m not even sure you can measure the carbs! Although, I’m sure someone will, and post a comment on the site.

If you are making a bunch of these, you can store them wrapped in damp paper towels. Just don’t stack too many on top of each other and you can keep them in the fridge for a few hours and they should be fine.

Ingredients:
rice paper springroll skins
baby romaine leave
strips of cooked chicken breast
strips of red bell pepper