I love a meal that is 95% shopping and 5% prep!
My Labor Day gift to you. Plus – if you have a great, easy no-cook meal you want to share, put it in the comments and I will enter you in a drawing for THE FROZEN GOURMET COOKBOOK. Post your recipe by Tuesday at midnight to be entered.
I’ll pick the winner with and announce it on Thursday.
And I hope it’s the hardest thing that you have to do on Labor Day.
Asian Chicken Wrap Ups
Prep 20 Minutes
Start to Finish 25 Minutes
Serves 4 as appetizers, 2 adults as a main course
2 cups chopped cooked skinless chicken breast (chop up strips from pre-packaged chicken breasts)
3 tablespoons rice vinegar
1-1/2 tablespoons light soy sauce
1-1/2 teaspoons sesame oil
1/4 cup chopped green onions
1/4 cup sliced almonds
1/4 cup crispy rice noodles
Seasoned salt and pepper
1 cup shredded carrots
1 cup shredded broccoli slaw
Four to six butter lettuce leaves
1/3 cup Peanut sauce (store-bought)
1/3 cup Asian salad dressing for dipping sauce (store-bought)
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, , green onions, and almonds. Mix well. Season to taste with seasoned salt and pepper. Cover and let set in the refrigerator for an hour.
Add small containers each of peanut sauce and Asian dipping sauce to platter.
On platter, arrange lettuce leaves. Divide up the chicken mixture and place a mound of it on each leaf. Top with crispy noodles, carrots and cabbage. Roll up the leaf and dip in one of the sauces.
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