Pulled Chicken Parmesan Wraps

Life with an almost 5 month old is hectic and fun.  Although my academic year job is done, the work doesn’t really end.  Summer is research work time, and that is a little harder to do this summer with my little peanut at home with me.  Thus, blogging has taken a back seat around here.   

The good news is, we’re still eating over here, so I am still cooking.  It’s just taking me a lot longer to post.  Since I have less time available to cook during the day, I have been working on some great summer meals – light, quick and perfect for this time of year. 

Chicken Parmesan is typically a really heavy dish and I wanted to lighten up the taste.  I went for shredded chicken, and caramelized tomatoes, which was the perfect combination. 

Pulled Chicken Parmesan Wraps

Ingredients

• 12-14oz cooked, shredded chicken (I used canned)
• 1 C tomato sauce
• 1 tsp. basil, divided
• 1 tsp. oregano
• 1/4 tsp. minced garlic
• 1/4 tsp. minced onion
• 4 whole wheat flour tortillas
• 1/4 C Parmesan cheese
• 1 C cherry tomatoes, halved
• 1 tsp. olive oil

Directions

Combine shredded chicken with 3/4 tsp. basil, 1 tsp. oregano, 1/4 tsps each garlic and onion in a large microwave safe bowl. 

Stir in tomato sauce. 

Heat for 3-5 minutes in a microwave oven to warm the chicken throughout. 

Meanwhile, sauté the cherry tomatoes in olive oil in a skillet over medium heat until softened and caramelized. 

Fill a tortilla with 1/4 of the chicken filling, top with 1/4 of the Parmesan cheese. 

Roll up and top with cherry tomatoes. 

Serve warm and enjoy. 

Makes 4 tortillas. 

Butternut Squash and Kale Quesadillas

If you are are looking for a delicious and filling lunch or dinner, try these butternut squash and kale quesadillas.  They pair excellently with our favorite roasted tomato soup.

Butternut Squash and Kale Quesadillas

Ingredients

• 1/2 T butter
• 1/2 T olive oil
• 4 C diced butternut squash
• 8 tortillas
• 4 C kale pieces, washed and trimmed
• Paprika, salt and pepper, to taste
• Havarti cheese, or Monterrey Jack cheese, shredded (4-6 oz)

Directions

Begin by melting the butter in a large skillet.  Then, add in the olive oil and butternut squash, sautéing the butternut squash cubes for 5-7 minutes.  Season generously with paprika, salt and pepper. 

Cook until the butternut squash cubes are tender.  Then, remove and place in a bowl, setting aside for a few minutes.  To the same skillet, add the kale.  Spritz lightly with olive oil and season well with salt and pepper.  You may add garlic powder too, if you are interested. 

Cook for 5 minutes, stirring frequently to prevent the kale from burning.  Kale will not really “wilt” like spinach or other greens will, but it will get crunchy.  After 5 minutes, add back in the butternut squash and sauté 1-2 more minutes.  Turn the heat off and head to the griddle. 

On the griddle, heat the tortillas and layer shredded cheese, butternut squash and kale mixture on top.  Then, place a second tortilla on the top of the filling.  Cook for an additional 1-2 minutes until the tortillas are crispy and lightly browned.  

Serve warm. 

Enjoy!

Crockpot Lentil and Brown Rice Tacos

If you are looking for a filling meatless meal, this one is your ticket.  Slow cooked lentils and brown rice combine to make a delicious, hearty taco filling. 

Perfect in soft or hard shells, with any toppings you enjoy, these tacos can feed a crowd and take very little prep time. 

Add them to your winter menu plan, and you’ll be glad to come home to a delicious dinner, and have leftovers too. 

Crockpot Lentil and Brown Rice Tacos – Adapted from Melanie Makes

Ingredients

• 1 C brown lentils
• 1/2 C brown rice
• 3 T minced onion flakes
• 1 tsp. minced garlic
• 1/2 C tomato sauce
• 4 C water
• 1-2 T chili powder (depending on your preference)
• pinch – 1/4 tsp. red pepper flakes (depending on your preference)
• 1/2 tsp. paprika
• 1 1/2 tsp. salt
• black pepper, as desired

Directions

Begin by soaking your lentils.  Place the 1 C lentils in a large bowl, cover with cool water and allow them to sit overnight.  In the morning, drain the water and set aside.

Meanwhile, combine 3 T minced onion, 1 tsp. minced garlic, up to 2 T chili powder, a pinch of red pepper flakes, 1/2 tsp. paprika and 1 1/2 tsp. salt in the bottom of your crockpot.  I used a 4 quart crockpot.  Add black pepper, as desired. 

To the crockpot, add 4 C water and 1/2 C tomato sauce (alternatively, you could use taco sauce here, if you have it on hand).  Stir in the lentils and the brown rice. 

Cover, and cook on high for 4 hours.  I recommend 4 hours on high because the rice tends to get gummy and mushy if cooked on low, and the lentils might not get done.  So, 4 hours on high, covered.  You might wish to stir occasionally, but that is not necessary.  

Mmmmm…. delicious spiced brown rice and lentils. 

Use as the base filling for your taco.  Fill a soft or hard shell, and top with cheese, tomatoes, lettuce, avocado, salsa, sour cream and/or black beans!

Enjoy!

Crockpot Steak Fajitas

With all our basement work, and the heat of summer, our crockpots have been getting a workout. 

These fajitas are super easy to make and filling for your tummy.

There is also something amazing about walking in the door at night after work and having dinner ready for you to eat.  Love that. 

Crockpot Steak Fajitas

Ingredients

• Fajita seasoning
• 1 lb. steak
• 6 medium bell peppers (colored and green)
• 1/4 C beef broth

Directions

Slice steak into smaller pieces and place in the bottom of a large crockpot.  Season with fajita seasoning and then add in 1/4 C beef broth. 

Slice up the bell peppers into thin strips and layer these over the beef. 

Cover and cook on low for 8-10 hours. 

Using two forks, shred the beef.  Place beef, and peppers in the center of a tortilla.  Add cheese, tomatoes, avocado, sour cream, etc., as you desire. 

Roll up and serve warm. 

Enjoy!

Monterrey Chicken Wraps

I find myself looking for lighter dinners to enjoy during the summer months when hot dishes and other heavy meals don’t go over as well. 

These chicken wraps are a new favorite. 

I’ve tried them on bread in a  grilled cheese of sorts, but somehow the wrap made the dinner just that much better for a summer. 

Monterrey Chicken Wraps

Ingredients

• 4 whole wheat tortillas
• 6-8 chicken tenders
• 1/2 tsp. Smokehouse Maple Seasoning
• 4 strips of cooked bacon
• BBQ sauce (traditional or cherry)
• 1 medium tomato, roasted
• 4 slices of extra sharp cheddar cheese

Directions

Begin by grilling or pan-searing the chicken tenders in olive oil.  If you have Smokehouse Maple seasoning, go ahead and season your chicken tenders with it; if not, just season it well with salt and pepper. 

When the chicken tenders have reached 180 degrees, place each in the center of a whole wheat tortilla.  Top with 1 strip of cooked bacon, a slice of extra sharp cheddar cheese, roasted tomato slices and top with BBQ sauce.  {note: you might want to melt the cheese on the tortilla first, if desired}

Roll up the tortilla and if needed, use a toothpick to hold the tortilla together if needed.  Slice in half to serve. 

Serve warm.  

Enjoy!

Skillet Fajitas

Homemade skillet tortillas are an easy, quick family-friendly dinner. 

We use our homemade fajita seasoning and lots of fresh peppers and onions, coupled with yummy chicken and wrapped into whole wheat tortillas – it was a hit.

Skillet Fajitas

Ingredients

• Fajita seasoning
• 2 chicken breasts, sliced lengthwise
• 3 medium colored bell peppers, sliced lengthwise
• 1 medium green bell pepper, sliced lengthwise
• 1 medium sweet Vidalia onion, sliced and separated
• Whole wheat tortillas (n=8)
• 4 oz. Monterrey Jack cheese, shredded
• Sour cream or plain Greek yogurt
• Avocado
• Salsa

Directions

In a large skillet, sauté sliced chicken breast strips in a little olive oil over medium heat until lightly browned and cooked through.

Add in the sliced bell peppers and onion, and sauté until the veggies are crisp tender. 

Sprinkle in 3-4 T of fajita seasoning over the skillet and continue cooking until the fajita seasoning caramelizes a little bit. 

Meanwhile, warm the whole wheat tortillas and place 1-2 T of cheese down the center. 

Top with chicken strips and pepper mixture. 

Wrap up and top with fixings of your choice – avocado, salsa and/or sour cream. 

Enjoy!

Chicken Parmesan Wraps

Wrap up some garlic-grilled chicken, smother it with your favorite marinara sauce and cheese, and you have a delicious chicken Parmesan wrap. 

You will enjoy it, and your family will too! 

Chicken Parmesan Wraps – Inspired by a recipe I saw on Candace Cameron Bure’s Blog

Ingredients

• 2 chicken breasts, cut into 1 1/2 inch slices
• Olive oil
• Salt & Pepper
• 1/4 tsp. minced garlic
• 1 C tomato sauce
• 2 tsp. minced onion
• 1 tsp. basil
• 1 tsp. oregano
• 4 T Parmesan cheese
• Mozzarella cheese
• 6-8 tortillas

Directions

Begin by cooking your chicken in a little olive oil seasoned with salt, pepper and 1/8 tsp. minced garlic.  Brown on all sides, about 3-4 minutes/side and then cook until internal temperature reaches 180 degrees. 

Meanwhile, heat 1 C tomato sauce, 2 tsp. minced onion, 1/8 tsp. minced garlic, 1 tsp. basil and 1 tsp. oregano, in a small saucepan until warmed throughout.  Heat on low to avoid splattering of tomato sauce.  Trust me, not fun. 

Then, pre-heat your griddle to about 250 degrees.  Place your tortillas on the griddle.  Top each with 1/8 C tomato sauce mixture (more or less to taste) right down the middle.  Top with 1 T Parmesan cheese and allow the cheese to get a little melty.

Take your cooked chicken strips and place them down the center of each tortilla.  Top with sliced Mozzarella cheese. 

Wrap up the tortillas and use a toothpick to hold them together. 

Serve warm. 

If you are serving less than 4-5 people, we recommend only making up enough wraps to serve your family.  Save the ingredients in the refrigerator for leftovers, but they are best prepared right before you eat them!