You know when you spend two hours making food, and then you take a picture of all of your efforts, and the next day you can’t find it gosh-dang anywhere? Welcome to my Monday.
First off, I hope you all had an amazing Easter! As mentioned above, I am remiss of a complete meal-prep photo, which is actually really disappointing as I prepared some new recipes this week that I’m amped about! Fortunately, I’m sitting at my desk at work about to eat lunch, so I’ll introduce you to the recipe I made up this week: Shredded Chicken Burrito Lettuce Wraps!
Although I could eat my usual Salmon & Quinoa salad for lunch every day, I wanted to try a little something different this week. The inspiration for this recipe came from P.F. Chang’s famous Lettuce Wraps as well as my sincerest cravings for a burrito.
Here’s how I did it…
- 1/2 cup cooked brown rice
- 4-5 chicken breast tenderloins (or protein of your choice)
- 1 tsp. Sriracha
- 2 T. chili powder, onion powder, and garlic powder blend (taco seasoning would work really well here)
- 1 tsp. salt and pepper
- guacamole, or 1 avocado, 1/2 small tomato, and 1/2 small onion, chopped and smashed to make guac (I’m not a guac expert, so go with your gut on this)
- 1 green pepper, sautéed until tender
- green leaf lettuce (or any long-leaved green that would make a good wrap!)
- cheese and/or sour cream (optional)
- Put tenderloins, Sriracha, and seasoning blend in slow cooker. Cook on low 3-4 hours with a tablespoon of water. Pull apart chicken with two forks and let cook additional 30 minutes until juices have thickened.
- Make guacamole and ready other ingredients
- To make the wrap: wash and dry one leaf of lettuce. Layer brown rice, chicken, guacamole, salsa and green peppers in leaf. Wrap around and eat immediately, or wrap in plastic wrap tightly until ready to eat.
The pros about this recipe: it tasted AMAZING. All of the spice and fillings of a burrito without a tortilla. The cons: because there’s no tortilla, this took some maneuvering to eat. I’m going to try this again with a different lettuce (maybe Romaine? Iceberg?) and see what holds up best. I made these last night and they were oh-so-easy to take to work today.
Other things on my plate this week…
Homemade Green Applesauce. Portioned in individual containers for each day because I’m 21 and channeling my future mom lunch-packing skills.
Zucchini Noodle Stir Fry. I’ve used my spiralizer all of ~one~ time since I ordered it, and that’s changing this week. Let’s make pasta out of veggies, y’all!
Let me know what y’all think of these recipes and if you’d like me to try any of your other favorite healthy-cool creations. Happy eating!