These are some dang good wraps and I’d like to bathe in this dressing.
Pesto Chicken Salad Wraps
1 packet boneless, skinless chicken breasts
2 Tbsp chicken breasts
Pre-cooked bacon (I used turkey bacon)
2 wraps (mine happened to be gluten-free)
2 cloves garlic, minced
1 Tbsp pesto
2 tsp Dijon mustard
1 tsp lemon juice
4 Tbsp Kewpie mayo
1 tsp Worcestershire sauce
Cut the chicken into strips and toss with 2 Tbsp pesto. Cook in your preferred method (I air fried mine for 10 minutes).
Mix your dressing ingredients together.
Slice the avocado, separate a few leaves lettuce, and get your bacon out and ready.
Zap your wrap for about 20 seconds in a slightly damp towel to steam.
To assemble, slather a generous amount of dressing on your wrap. Top with a couple leaves lettuce, bacon, a few strips chicken, and about a quarter of your avocado. Sprinkle with a little nutritional yeast and snipped basil. Wrap and enjoy.
I’m firmly team any way I can get pineapple – including on pizza. Yum.
Hawaiian Pizza Chicken Bowls
4 boneless, skinless chicken breasts
Your favorite pizza sauce (mine happens to be a red pepper & garlic spicy pesto, but you do you)
Vegan mozzarella (the mozzarella I used was fairly tasteless and could have really been skipped)
8 slices ham or prosciutto (I used turkey prosciutto)
1 can pineapple rings (I much prefer canned in juice)
Italian herb mix
1 cup basmati rice cooked in veggie stock
1 large zucchini, chopped
4 – 6 ounces mushrooms, sliced
Oil, salt & pepper
Preheat your oven to 200C/375F and prep a baking sheet. Chop the zucchini and slice the mushrooms. Set aside.
If your rice isn’t already made, start this now.
Season the chicken generously with Italian seasoning, salt and pepper. Spread a thick layer of pizza sauce over top. Top that with a couple slices ham/prosciutto, and cheese. Add a ring or two of pineapple on top of that, and sprinkle with more seasonings.
Arrange on the baking sheet with the veggies. Drizzle veggies with oil, salt, pepper and more Italian seasoning.
Bake 15 – 20 minutes or until the chicken is cooked through and the veggies are done to your liking.
When the rice is done, add a couple Tablespoons of your pizza sauce and the rest of the pineapple (cut into chunks).
This is a great meal full of natural juice from the pineapple and luxury from the coconut rice. The meatballs I could happily have on repeat.
A note on the ground chicken: if you, like me, cannot for the life of you find ground poultry in the store (seriously. I looked in multiple stores for a couple weeks and nada), you can whiz a packet of boneless skinless chicken in your food processor (or Ninja). It works just fine, but if you use breasts – it lacks a bit of fat.
This is a great one to keep in your back pocket. This chicken is [fire] and would be fantastic in a cold summer salad (I’m thinking a mandarin affair), or a quick stir fry. Yum.
Hot Honey Chicken Bowl
1 lb. boneless, skinless chicken breasts, cut into cubes
2 tsp. garlic powder
2 Tbsp. cornstarch or arrowroot powder
1 tsp. cayenne pepper
Generous salt & pepper
1 Tbsp. olive oil
1/4 c. honey
2 Tbsp. sambal olek
3 cloves garlic, minced
2 tsp. lemon juice
1 Tbsp. soy sauce or coconut aminos
More salt, pepper, cayenne & red pepper flakes
1-2 zucchini, cut into moons & air fried until nice and brown with a little salt, pepper & oil
2 carrots, shredded
1 avocado, chopped
2c. quinoa or cous cous cooked in broth with salt & pepper
Juice & zest of 2 limes
1/4 c. your favorite yogurt (I used a thick Skyr-style soy)
1 tsp. lemon juice
1 Tbsp. ranch seasoning powder
Hand full of chopped chives or scallions to garnish
Chop the chicken into bite-sized pieces and toss with the garlic powder, cornstarch/arrowroot powder, cayenne & a generous sprinkle salt & pepper. Blast with a little spray oil and air fry on 400 15 mins or until crispy and done (shaking and re-spraying a couple times through the cook time).
In a medium bowl, combine the olive oil, honey, sambal, minced garlic, lemon juice, soy sauce/coconut aminos and a generous sprinkle each of salt, pepper, red pepper flakes and cumin. Toss the chicken with the sauce and set aside.
Prep the grain bowl bottom and veggies.
Assemble as you wish.
Combine the sauce ingredients together in a small bowl, thinning out with a little water if you want a more pourable sauce.