Let Us Wrap! (Chinese Lettuce Wraps)

Lettuce Leaves (Egg Roll Wraps can be used)
Grated Carrot
Coleslaw Mix (Optional, I forgot)
–
1/2T Sesame Seed Oil (Or more to taste)
1.5 lb. Lean Ground Chicken (Turkey, Beef work)
Dried Bay Leaf
1c Mushrooms, chopped large
1 Onion
1 Garlic Clove, minced
1 can Beans Sprouts, drained and slight chop
1/4tsp Mustard Powder
1/2tsp Garlic Powder
1/2tsp Red Pepper Flakes
Sauce:
1T Ketchup
2.5T Soy Sauce
3T Hoisin Sauce
1T to 1.5T Rice Vinegar
3/4tsp Wasabi Paste

Heat skillet with Sesame Oil. Add in Mushroom, Onions, BAY LEAF, and Garlic. Add in Chicken, Beans Sprouts, Mustard, Garlic Powder, Red Pepper Flakes. Cook til Chicken is about done. Mix Sauce in bowl. Add to Chicken. Cook down sauce.
Add to lettuce leaf wraps with: Grated Carrot and Coleslaw (Coleslaw Optional). Also, a line of Srirachi Sauce on each (Optional).

Notes: You can add in drained and halved Water Chestnuts, desired amount. You can add Hot Chili Oil into Sauce Mix (About 1/2tsp) to kick it up. You can wrap this in an Egg Roll Wrapper and Butter Flavor Cooking Spray a skillet. Brown each side. Or, frying is optional. Even if you wanted to incorporate Hot Chili Oil: Brush Rolled Egg Rolls LIGHTLY with Chili Oil. Bake them! Endless Options! Above is only way I’ve tried.
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Mandarin Poppy Seed Chicken Wraps

Holy Healthy Num-ness! These were AMAZING! Kids begged for more!

Head of Lettuce, deleaved carefully (Or wrap of choice)
2 Fresh Mandarin Oranges, peeled deseeded & halved (Don’t waste juice)
–
Chicken Marinade (Marinade 3-4hours):
2 Chicken Breasts, thawed (From 3lb frozen bag)
2T Soy Sauce
1tsp Sesame Seed Oil
1/4tsp McCormick’s Orange Peel
1/8tsp Ginger Powder
–
Cole Slaw Mix:
2c Coleslaw Mix (Cabbage, carrot, etc. stuff)
1/4c Kraft Creamy Poppy Seed Salad Dressing
–
Bean Mix *Optional (*SEE NOTES!):
1c DRIED Pinto Beans
3c Water
2 Chicken Broth Cubes, crushed

I slow cook beans (SEE NOTES) in crock, on low, for 8 hours (There are faster options! Or, canned may work.)
Add chicken to bag with marinade ingredients, mix, set in fridge about 3-4hrs. After marinading- Seal chicken in foil. Bake 450 for about 35-45min. Cut up chicken and mix with 2tsp of leftover juice from cooking it.
Smash/blend cooked beans, set aside.
Peel, deseed, and halve oranges, set aside (Try not to demolish in process).
Right before building wraps- In separate bowl, mix Cole Slaw Mix.
On Lettuce Leaf/Wrap, spread THIN line of beans (Little goes a long way). Top with orange chunks. Top with Chicken. Then Cole Slaw mixture. Wrap. Eat.

*NOTES: BEANS are optional! Cook more chicken, if skipping beans. We like it on. Adds to flavor. Great way to sneak fiber to kids. I cook my beans in slow cooker, it’s TASTY.
Have yet to try, but, 1 can pinto beans with 1/8-1/4tsp Chicken Powder (Bouillon) may work for quick substitute or canned refried beans…? Have yet to try…
Other OPTIONS: Soft shells or other wrap options are okay. Kids had shells.
Try a sprinkle of grated Fresh Carrot and minced Fresh Celery on each wrap. We haven’t tried, yet.
–As for marinading, in pinch I’ve thrown the marinade ingredients and frozen chicken into a ziploc bag. Left on counter for about 30 minutes. Then added chicken AND juice from bag into foil. Closed foil, baked. Tasted almost the same as marinading… For time cutting.
IF YOU’VE NOT TRIED KRAFT CREAMY POPPY SEED… TRY IT! YUM!

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tTt’s EASY Chicken N Bacon – Great for BLT Salads!

Chicken Marinade (1 hour!):
1/4c Vinegar
1T McCormick’s Montreal Steak Seasoning
–
Bacon

Marinade Chicken. Cut to desired sized strips. Preheat oven to about 425-450. Lay Chicken onto Butter Flavor Cooking Sprayed pan. Cook about 15minutes. Lay on Bacon (You can lay it right over Chicken, too). Bake til Bacon and Chicken is done. Allow to set 1 minute.
Eat as is. Top onto Buns/Wraps for BLTs.
 – Or, as we did. In a Salad:

Lettuce
Fresh Tomatoes
Red Onions
Shredded Cheese (Or Cheese Chunks)
Carrot Slivers
Boiled Eggs
Sweet MINI Bell Peppers
Dressing: Avocado Oil+Balsamic Vinegar, Ranch, etc.

Toss all into Salad Bowl. Top with Dressing of Choice.

(Note: Eggs can be kept separate to avoid molding, and added as you go… If making for later eating)