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.

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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)

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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.

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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!

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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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