This is great for summer, since I try not to fry food at home, this chicken wrap is a great way to serve the spring rolls without frying it. I usually have the filling in a bowl and we just wrap as we eat. You can serve with peanut butter and/or sweet sauce like plum sauce. Since I did not have them handy, we just ate without them. It is healthy due to the amount of vegetables in it and the spring rolls wrap are lighter than the flour tortilla.

I usually buy the spring rolls wrap at Asian market. You can find them at the freezer section. I keep them in the freezer and let them thaw while I am cooking the filling. Once the wraps are defrosted, gently remove them. The remaining wraps can be returned to the freezer.

Ingredients:

1 chicken breast
1 clove of garlic
1 teaspoon corn starch
1 tablespoon soy sauce
Salt and pepper to taste
3 tablespoon olive oil
1 onion thinly cut
2 carrots shredded
½ cabbage shredded
5 dry shitake mushroom
½ bunch of cilantro finely chopped
½ tablespoon sesame oil
Spring rolls wrap

Method:

Cut the chicken breast in small size and marinate with soy sauce, garlic, corn starch, salt and pepper to taste, let it sit for approximately 10 minutes.

In the meantime soak the dry mushroom in ½ cup of warm water until soften, approximately 5 minutes.

Squeeze the water from the mushrooms and cut into thin slices.

Heat 1 tablespoon of olive oil, sautee the chicken until brown and place aside. In the same pan add 1 tablespoon olive oil and sautee the onion until slightly brownish, add the mushroom, remove and place it aside with the chicken. Again, in the same pan place the cabbage and carrot. Add salt and pepper to taste.

Once the vegetables are cooked, add the cooked chicken with the onion and mushroom to the cabbage and the cilantro. Remove from the heat and add the sesame oil.

Place the chicken filling in the middle of the sprig roll wrap and fold like you wrap a burrito.

Did you know that shitake mushrooms are native of China? Now is cultivated and consumed in many countries beside Asia. Studies suggest that shitake mushroom contain certain chemicals that may be beneficial for human health which include anti-tumor properties.

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As you can notice, I love Israeli couscous. I always try to come up with different variations of it. This can be served as a side dish; it is very colorful and the raisins give a festive flavor to the dish. The Israeli couscous has a distinctive “chewy” texture. For some more information about Israeli couscous please see my previous post (Israeli Couscous).

Ingredients:

1 ½ cup of Israeli couscous
1 ½ cup of water
¼ cup chopped onion
1 ½ to 2 cups of mixed frozen vegetables
½ cup of raisins
2 tablespoon olive oil
1 chicken breast
1 clove of garlic
1 teaspoon corn starch
1 tablespoon soy sauce
Salt and pepper to taste

Method:

Cut the chicken breast in small size and marinate with soy sauce, garlic, corn starch, salt and pepper to taste, let it sit for approximately 10 minutes.

In the meantime heat ½ tablespoon of olive oil, sautee the onion and add the Israeli couscous. Once the couscous is coated with olive oil add the water and let it cook, first at high heat, once start to boil bring to simmer until all the water is absorbed. Once it is done, loose the grains by softly stirring it.

Boil the frozen vegetables, just enough so it is not too soft and set aside.

In a wok add ½ tablespoon of olive oil and the raisins. In a medium heat gently stir the raisins until the raisins are puffed.

Remove the raisins and place aside.

Add 1 tablespoon of olive oil and increase the heat.

Add the chicken breast and sautee until slightly brown. Add all the others cooked ingredients in the wok, add salt and pepper to taste and you have a very pretty dish.

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This recipe is very simple and taste great. It is a complete meal by itself or you can garnish with a side portion of salad. It is great for pot luck or picnic as it can be served warm or cold.
The filling can be substituted as you wish. For instance, you can use leftover chicken, turkey or even ground beef.

Ingredients:

Chicken filling
1 chicken breast cooked in water and shredded
1/3 cup frozen peas cooked in water and drained
2 large tomatoes cut into 8 slices with the seeds removed
1 large onion sliced
1 small red pepper sliced
1 small green pepper sliced
2 tablespoons olive oil
Salt and pepper

Batter
1 1/3 cup milk
1/2 cup vegetable oil (canola or corn)
2 large eggs
2 tablespoons grated parmesan cheese
2/3 tablespoon salt
2/3 tablespoon baking powder
1 cup all purpose flour
1/2 cup corn starch

Method:

Chicken filling
In a large skillet heat the olive oil and add all the ingredients. Let it cook until all the vegetables are slightly soft. Let it sit aside to cool down.

In the meantime, coat a 7 x 11 x 2 pan (Pyrex, Corning ware) with vegetable oil and then flour. Remove the excess of flour.

Preheat the oven to 325 F.

Batter
Place in a blender all the liquid (milk, vegetable oil, eggs), mix gently.

Add the parmesan cheese, salt, baking powder and slowly the flour and corn starch.

Mix again to form a smooth thick batter.

Mounting the pie:
Pour half of the batter on the greased pan and spread the chicken filling through out the pan. Cover the chicken filling with the remaining of the batter. Do not over fill as the batter will rise as it cooks in the oven.

Bake at 325 F for approximately 40 minutes or until toothpick inserted in the center comes out clean.

Remove from the oven and let if cool down before cutting. It can be serve warm or cold.

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This is a really easy way to marinate chicken breast. And it is delicious…I always have it when we have a BBQ at home since many of our family and friends due to health issue rather have chicken instead of beef. I use lots and lots of garlic, lemon juice and seven up as well to tender the chicken breast which can be dry when grilled.

Ingredients:

7 chicken breasts
5 garlic cloves chopped
2 tablespoon olive oil
5 tablespoon lemon juice
½ cup of diet seven up
½ cup fresh Italian parsley finely chopped
Salt and pepper to taste

Method:

In a medium bowl, add all the ingredients and let it sit for 2 hours or overnight in the refrigerator.

Grill over medium heat. T

he leftover is great over a green salad or can be used for a sandwich.

Did you know that garlic is part of the onion family? Moreover, it has been suggested that garlic can prevent heart disease
and cancer…but do not over eat garlic since is well known that can cause halitosis (bad breath).

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