Thai Chicken Crunch Wraps

I just made these for dinner... like 5 minutes ago, and I had to post the recipe. They were so good and easy! I didn't have any cilantro, but that would make it even better! The recipe did not make a ton (more than enough for me, but if Sam was here it would not have been enough for both of us - I guess I didn't really measure anything though) but it was so easy and so yummy.

INGREDIENTS

·         1/2 cup rice vinegar

·         1 tablespoons sugar

·         1/2 teaspoon kosher salt

·         1 english cucumber, halved and cut into thin ribbons

·         1/3 cup light mayonnaise

·         2 tablespoons sweet Thai chili sauce

·         2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer)

·         4 leaves romaine or green lettuce

·         1-2 cups cooked, sliced chicken or turkey

·         3/4 cup thinly sliced or julienned carrots (1-2 large carrots)

·         1/2 cup packed cilantro leaves

DIRECTIONS

1.   In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).

2.   In a small bowl, combine the mayo and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.

Smoky Chicken and Greens Soup

This is a good soup! And pretty versatile, I think. It has a little kick to it so don't skip out on the sour cream (but my kids ate it so it couldn't have been too spicy!). 

12 oz greens (I used kale, but spinach, chard, or others would work, 1 small bunch)

2 tsp oil

1 lg onion, chopped (1 ½ cups)

2 carrots, diced (1 cup)

3 garlic cloves, minced

2-4 tsp minced seeded chipotle chiles in adobo sauce (I didn't have this so I cut up a different pepper and added 1/2 tsp of chipotle chili powder to give it the smokiness, but I'm sure the chiles are better)

1 tsp dried oregano

6 cups chicken-broth

1 lb boneless skinless chicken breasts, browned and cubed (or shredded)

½ cup long-grain rice or quinoa

2 avocados, cubed

Lime wedges

Sour cream

Coarsely chop greens.

Heat oil in large pot over med-high heat until hot.  Cook onion, and carrots 5-7 minutes or until softened, stirring frequently.  Add garlic, chiles and oregano; cook and stir 20-30 seconds or until fragrant.  Add broth and rice; bring to a boil.

Cover and simmer 20-25 minutes or until rice is tender. 

Add chicken to pot.  Increase heat to medium and cook 2-3 minutes.  Add green leaves.  Cook uncovered 3-4 minutes or just until it is tender. 

Garnish each serving with avocado, lime wedges and sour cream (if desired).