Mandarin-Pineapple-Chicken Wraps

mandarin-top

This dish is adapted from an internet recipe from several years ago.  I no longer remember the source, but this makes a delicious light lunch with a lot of different textures and crunch going on.  I highly recommend just a light drizzle of sesame oil – the mild, smoky flavor is wonderful.

MANDARIN-PINEAPPLE-CHICKEN WRAPS

  • 4 burrito size wraps
  • 6 oz. cream cheese, divided
  • 2 cups cooked chicken breast, shredded
  • Sesame oil for drizzling
  • 2 green onions, chopped, including green part
  • ½ cup red bell pepper, diced
  • 8 oz. can of pineapple tidbits, drained*
  • 8-10 oz. can of mandarin oranges, drained*
  • ½ cup salted cashews

*Save the drained juice for other uses – too good to throw away.  I always have a jar in the freezer to save bits of drained juice and just mix it together to use in gelatin desserts.
mandarin-place

Place burrito wrap on a flat surface and spread burrito with ¼ of the cream cheese.

mandarin-crch

Add ½ cup of chicken breast, drizzle lightly with sesame oil.  Add ¼ of green onions,
mandarin-onion

bell pepper, pineapple, oranges

mandarin-fruit

and salted cashews.

mandarin-cashew

Fold top and bottom of wrap, roll from one side to make a tight roll.

mandarin-roll

Cover with plastic wrap.  Repeat with remaining three wraps.  Refrigerate for at least 30 minutes.

When ready to serve, remove plastic wrap, place burrito on plate and cut in half on diagonal.

4 servings 

mandarin-bot

Chicken and Salsa Verde Enchiladas

Verde-top

This recipe is a combination of several that I saw on the internet.  The salsa verde gives a little different version in taste and texture and makes a delicious light lunch.

CHICKEN AND SALSA VERDE ENCHILADAS

  • 2 Tblsp. olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ tsp. cumin
  • 2-½ Tblsp. all-purpose flour
  • 1 cup chicken broth
  • ½ cup salsa verde
  • ¼ cup light sour cream
  • ¼ cup cilantro, chopped
  • 2 cups shredded cooked chicken breast
  • 4 burrito size flour tortillas
  • 1-½ cups shredded cheese

Preheat oven to 375 degrees.
Spray or grease a large baking dish

Heat a large skillet over medium high heat and add 2 tablespoons of olive oil and the onions.
Verde-onions

Saute for 8 – 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for one minute.

Slowly pour in the chicken broth and bring to a boil. Cook for 2 – 3 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Add salt and pepper to taste.
Verde-sauce

Take ½ cup of this sauce and mix with shredded chicken.
Verde-chick

To assemble enchiladas
Verde-burrito

Pour a small film of the sauce from the skillet into the bottom of the baking dish.

Place a tortilla on a cutting board and spread ¼ of the chicken mixture down the center.  Add ¼ cup of shredded cheese.
Verde-filling

Fold the tortilla toward the center on the top and bottom …

Verde-fold

…and roll to form the enchilada.

Verde-finish

Place the enchilada in the baking dish.

Repeat for remaining three enchiladas.

Verde-pan

Pour the remaining sauce in the skillet over the enchiladas and sprinkle with ½ cup shredded cheese.

Verde-cheese

Bake uncovered at 375 degrees F for 20-25 minutes until the dish is bubbly and the cheese is melted.  Serve hot with sour cream and an additional swirl of salsa verde.

4 servings 

Verde-back

Chicken and Black Bean Burrito Casserole

I adapted this recipe from one I found on Allrecipes.com and it made a very tasty, satisfying lunch.

CHICKEN & BLACK BEAN BURRITO CASSEROLE

  • 2 tsp. olive oil
  • 1/2 cup red bell pepper, sliced
  • 1/2 cup onion, sliced
  • Salt & Pepper
  • 1 cup frozen corn kernels, thawed
  • 1 Tblsp. jalapeno pepper, finely chopped
  • 1 cup cooked chicken breast, shredded
  • 1 (15 oz.) can black beans, rinsed & drained, divided
  • 1 cup sour cream
  • 6 (8″) flour tortillas
  • 1 cup of your favorite salsa
  • 1 cup grated cheese (I used mozzarella)
  • 1 Tblsp. snipped fresh cilantro

Preheat oven to 350 degrees F

Oil or spray a large baking dish

In a large skillet, heat oil and saute bell pepper and onion slices until tender.  Sprinkle with salt and pepper,  remove from heat.   On top of the vegetables, layer the thawed corn kernels, jalapeno pepper and shredded chicken.

Use a  food processor or the back of a wooden spoon to mash half of the drained and rinsed beans.  Add these beans and the remaining reserved beans to the skillet.  Sprinkle with salt and pepper.  Add sour cream and mix to blend.

Place 1/6 of the chicken mixture down the center of a tortilla.

Fold tops and sides and place seam-side down in the prepared baking dish.

Repeat with remaining five tortillas and mixture.

Spread the salsa over the top of the tortillas in the dish and sprinkle with grated cheese.

Bake covered @ 350 degrees for 20 minutes.  Remove from oven – sprinkle with snipped cilantro and serve immediately.

Yield:  6 servings