Crispy chicken fusion wrap

Sometime in the past week or so, I may have mentioned here and there that I don’t really cook – in fact, I’m pretty spoiled in the nourish department. My husband cooks, my mother cooks, my sister-in-laws cook. Everybody cooks except me. Regardless, now’s a good time to admit that I’m fairly creative in the lunch department – this is the first edition of “make whatever you can find in your fridge for lunch” series.


Take, for example, you’re a big fan of chicken. Crispy fried chicken, that is. But you don’t live close enough to a Kentucky Fried Chicken or a Popeye’s – lord knows how dangerous that would be if you did! So you resort to buying Foster Farms Crispy Chicken Strips (like these) at the grocery store. One day, you’re feeling a little hungry. It’s about 10:30 a.m. and the baby is taking a nap. Perfect time to make lunch right?

Except you’re not really in the mood for noodles or soup, or leftovers.

So what do you do? You gather up these ingredients:

  • Fresh herbs – mint, basil, or cilantro
  • Lettuce
  • Sriracha mayo
  • Sriracha (or rooster sauce)
  • Ranch dressing
  • Bean sprouts
  • Pickled daikon & carrots (can be found at an Asian supermarket)
  • Tortillas
  • Chicken strips (preferably Foster Farms Crispy Chicken Strips)


It’s not surprising for someone like me to buy tortillas and never actually have a burrito night. I buy tortillas so I can make wraps. They’re easy and nutritious, in my opinion. Plus you can use leftovers (like turkey from Thanksgiving) to make it into a wrap. Easy peasy.

DISCLOSURE: The common denominator in these two wraps is the fact that they’re spicy- because I like ’em spicy. If you can’t take the heat, don’t feel pressured to put it on. Leave the sauce out.


Anyways, once you have all the ingredients listed above, you can have your wrap in two ways: The first option is above – cook your chicken until it’s crispy on the outside, then lather up some ranch dressing, put the chicken on the tortilla, then add a combination of bean sprouts, fresh basil leaves, and some pickled daikon & carrots. Voila!


Second option: leave the ranch dressing out, instead put your (cooked & crispy) chicken on the tortilla, put some pickled daikon & carrots, plus some lettuce, then squirt some sriracha mayo on top.

This task can be accomplished in about 10 minutes or less. Depending on how fast your oven is – I used a toaster oven, which took almost 10 minutes – you can have these wraps faster than you can watch all the super bowl Sunday commercials.



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