On a side note, that's something I never thought about much with food blogs when I read them rather than wrote them--the sheer number of new things you always have to make! Props to my hero Ree Drummond AKA The Pioneer Woman AKA Overachiever Extraordinaire who has been doing her food blog for something like 10 years! How does she do it? The world may never know!
Mine and Hubby's lunch today was chicken salad, but not like the leafy chicken salad I posted a couple weeks ago. This one's more of a chicken salad/tuna salad sandwich hybrid...minus the tuna and chicken. But it does have Quorn "chicken" in their place!
I was pleasantly surprised with how this turned out, and it made quite a tasty lunch today. I may have found another staple easy lunch/dinner for our house!
Let's get down to it.
Prep time: 10 minutes
Cook time: 3.5 minutes
Serves: 2
Ingredients:
2 Quorn "chicken" cutlets
1/2 red bell pepper
5-6 dill pickle slices
1/8 teaspoon garlic powder
1/4 teaspoon onion powder
4 heaping tablespoons mayonnaise
1- 1 1/2 teaspoons yellow mustard
2 spinach tortillas
1 cup kale or spinach, stems removed
Directions:
1. Follow the directions to cook the "chicken." Dice finely. (It doesn't shred very well!)
2. Finely dice your red pepper and throw that in with the cutlets.
3. Pickles next--wanna guess what to do with them? (Hint: finely dice, also.)
Normally chicken salad and tuna salad call for celery, too, but I don't much like celery most of the time and don't use it very often, so we virtually never have it in the house. It's mostly for the crunch factor, anyway, and we have that with the peppers!
Normally chicken salad and tuna salad call for celery, too, but I don't much like celery most of the time and don't use it very often, so we virtually never have it in the house. It's mostly for the crunch factor, anyway, and we have that with the peppers!
4. Mix it all up and add in the garlic powder and onion powder. The measurements above are more of estimations than anything--it was mostly just brief sprinkling to get a little extra flavor.
5. Plop in the mayonnaise until the chicken is nice and moist. You can add more or less per your preference! We're a big mayo family, though.
6. Add in your little bit o' mustard and mix.
7. Grab a tortilla. A non-spinach tortilla works just fine, too. Also, if you want to just make this a chicken salad sandwich instead of a wrap, I won't be offended. Promise!
Plop on half of the chicken salad.
Layer on half of the kale (or spinach, if you don't like raw kale's semi-bitter flavor).
Roll 'er up.
And done!
Rinse and repeat step number 7 for the second wrap.
Enjoy!
Printable directions:
Printable directions:
Prep time: 10 minutes
Cook time: 3.5 minutes
Serves: 2
Ingredients:
2 Quorn "chicken" cutlets
1/2 red bell pepper
5-6 dill pickle slices
1/8 teaspoon garlic powder
1/4 teaspoon onion powder
4 heaping tablespoons mayonnaise
1- 1 1/2 teaspoons yellow mustard
2 spinach tortillas
1 cup kale or spinach, stems removed
Directions:
1. Follow the directions to cook the "chicken." Dice finely.
2. Dice red peppers and pickles. Combine peppers, pickles and chicken in a bowl.
3. Add garlic powder, onion powder, mayonnaise and mustard and mix well.
4. On both tortillas, layer chicken salad and kale in the center. Roll each wrap like a burrito and cut in half, if desired.
Enjoy!
2. Dice red peppers and pickles. Combine peppers, pickles and chicken in a bowl.
3. Add garlic powder, onion powder, mayonnaise and mustard and mix well.
4. On both tortillas, layer chicken salad and kale in the center. Roll each wrap like a burrito and cut in half, if desired.
Enjoy!
Looks wonderful! Might try the red pepper in place of celery in my tuna salad:-)
ReplyDeleteThank you! Let me know how it tastes. :)
Delete