Meal plans continue to be popular because they save food prep time and make life easier for working people. If school has been exhausting or the weather’s nice, I want to sit on the screen porch or play outside with Joss – not so much hang out in the kitchen. Planned dinners free up the evening, and if the kids have practice and schedules are tight . . .a meal plan will do the trick, especially if I’m trying to stay out of the drive-thru! Plus, using a meal plan can save $$$!!! Cut back on those grocery bills, save time and have a restaurant quality dinner with a minimum of preservatives, weird ingredients and it only takes minutes!
Basically, meal planning is recycling leftovers into a new dinner or lunch idea. So when I’m cooking, I make a little extra and when I’m shopping, I buy one or two extra ingredients to make my leftovers into another dish. This recipe is based on using leftovers from Sesame Chicken with Broccoli and Garlic Basmati Rice (linked!) Switch out the broccoli for salad mix and red and green peppers – the rice gives a quick energy fix and the protein from the chicken gives a lasting boost and build muscles. Plus, it’s organic chicken! Make sure there’s kale and spinach in the salad mix for the plant digestible proteins and peppers and carrots for a ton of veggie power.
So, here’s how to make a Sesame Chicken Wrap. For the nights when making dinner seems impossible.
First, make Sesame Chicken on the weekend and grill 2 extra chicken breasts. Next, lay out a sheet of wax paper or 4 sheets of deli paper. I love using deli sheets with little baskets because they are fun and give dinner a restaurant feel.
Lay out 4 extra large flour tortillas on deli sheets or wax paper or even parchment and place the leftover rice and Sesame Chicken, topped with extra carrot shreds (from the Sesame Chicken recipe), thinly sliced red pepper, sliced green pepper and some spinach/kale or any salad mix. Then drizzle a Tablespoon (no more or the wrap will get soggy) of the leftover sesame dressing/marinade over the top.
Heat up a large cast iron griddle and a grill press or another small skillet.
Tuck the ends in, then roll. Spray a griddle with EVOO spray and heat on medium. Once the griddle is hot, place the wrap(s) on the griddle with the seam side down, so it seals, and cook for about 3 minutes and carefully place the grill press or small skillet on top.
Remove the grill press and flip. It will be a beautiful golden brown.
There’s no need to grill press it now. It should stay together.
Wrap the hot Sesame Chicken Wrap in a deli sheet and slice on the diagonal. Serve with sliced veggies and extra sesame dressing on the side for dipping and drizzling. The chicken and rice are warm and the wrap is super crispy and crunchy, making every bite taste better than the one before. These wraps actually taste better than any wrap I’ve ever had at a restaurant. The sesame oil in the marinade gives the food a very light Chinese or Asian flavor without being overwhelmingly salty.
Tape the end of the deli wrap and slice later if packing for lunch. Also, the Sesame Chicken leftovers make a perfect salad. Just use salad mix, carrot shreds, red and green pepper slices and the Sesame Chicken leftovers with a drizzle of the sesame dressing/marinade.
Shoot, now I’m hungry.
For convenience, here's the recipe for the Sesame Chicken marinade/dressing/sauce again. Also, when shopping for wraps, look for flour tortillas that are thick and fluffy and less likely to tear when stuffing. I used the La Banderita brand, which I bought in the Mexican food aisle - size extra large.
- grilled sesame chicken - 2 breasts, sliced
- basmati rice - leftover, about 1 cup
- salad greens - 2 cups
- shredded carrots - 1 cup
- thinly sliced red and green peppers - 1/2 cup plus more for dipping on the side
- sesame dressing/marinade/sauce - 1/4 cup - 1 Tbsp per wrap and more for dipping on the side
- Sesame Dressing/Sauce/Marinade
- soy sauce - 1/4 cup
- honey - 1/4 cup
- EVOO - 1/4 cup
- sesame oil - 3 Tbsp
- rice vinegar - 3 Tbsp
- salt - 1/2 tsp
- fresh cracked pepper - 1/4 tsp to taste
- sriracha - 2 - 3 dashes to taste
Preheat a large griddle and spray with EVOO. Spread out 4 extra large flour tortillas and stuff with the sesame chicken, rice, salad mix, peppers and carrots. Drizzle with a Tablespoon of sesame dressing. Tuck the ends in and roll, then place on the hot griddle. Place the grill press or a small cast iron skillet on top to seal. Brown for about 3 minutes, then flip to brown the other side.
Wrap in deli sheets, foil sheets or wax paper and slice with a sharp knife on the diagonal. Serve with fresh sliced veggies and sesame dressing for dipping or drizzling. DELISH!
Alternatively, use the ingredients for a salad. Except the flour tortilla. LOL!