Chipotle Chicken Salad Wraps

IMG_3466

Well hello, friends!

It’s been strange not blogging as regularly as I used to, but then again pretty much every facet of my life has changed ;). I will post more Lily updates in next week’s Monday Musings post, but for now I can tell you that I am absolutely smitten with our precious little 3 week old baby. Sure, there are nights (more often than not) when I only get a few hours of sleep, but we’re learning what calms her down and when she’s happy she’s just the sweetest thing ever!

Meals are often consumed while standing at the kitchen counter, Lily snuggled in her Moby wrap and me swaying from side to side to either get her to fall asleep or to keep her asleep. John has willingly taken on most of the cooking duties, and we’re also still making our way through the freezer meals I prepared in advance.

I was able to toss together these wraps using leftovers from a roasted chicken dinner, but there were a few interruptions along the way. I’ve learned to just go with the flow, and to cook/eat whenever Lily gives me the chance to!

Ok, so the wraps.

I love roasting a whole chicken… even more so for the leftovers than for the initial meal. These particular leftovers were destined to become chicken salad spiced up with chipotle peppers. John and I have become fairly obsessed with chipotles in adobo sauce, but the smoky peppers pack a serious punch of heat, so it takes a little while to make our way through a can. I used both minced peppers and adobo sauce for the chicken salad, and the resulting flavor was perfectly spicy for our taste buds.

There are so many add-in options for chicken salad, and it’s fun to play around with different flavors. If you like chipotles, you will definitely like this version!

IMG_3471

 

 

Chipotle Chicken Salad Wraps

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: sandwich salad main entree chicken

// <![CDATA[
document.write('’);
// ]]>

Ingredients (2 servings)

  • 1/4 cup 2% Greek yogurt
  • 1/4 cup olive oil mayo
  • 1 chipotle chile pepper in adobo sauce, minced
  • 1 tsp adobo sauce from a can of chipotle peppers in adobo sauce
  • 2 cups chopped or shredded cooked chicken (I used leftover roasted chicken, but you can also used poached)
  • 2 green onions, thinly sliced
  • 2 tortillas
  • 2 leaves romaine lettuce

Instructions

In a medium bowl, stir together the yogurt, mayo, minced chipotle pepper, and adobo sauce. Fold in the chopped chicken and sliced green onions.

Serve in tortillas with crisp romaine lettuce.

Powered by Recipage

Apple Cranberry Wheat Berry Salad

Wheat berries took the healthy living blogosphere by storm a while ago, but sadly enough they haven’t been making a commanding appearance in recent years.

In case you’re unfamiliar with just what wheat berries are, you can click here to read about the versatile little nutritional powerhouses that are most often used to make whole wheat bread.

Here’s what they look like in their uncooked state:

Wheat berries do take a while to become tender (about 45 minutes of simmering on the stovetop) but you can cook them in advance to add to salads, soups, oatmeal, or baked goods.

The little nuggets of chewy goodness are the base of this salad, onto which I piled texture and flavor by way of seasonal ingredients. Crisp sweet apples, tart dried cranberries, crunchy buttery pecans, and tender baby spinach are folded into the still-warm wheat berries and accompanied by a cider vinaigrette.

For an additional punch, you can sprinkle on some soft crumbled goat cheese.

The flavors work beautifully together, and I love the contrasting textures. If I’m going to eat salad as a meal, it has to be interesting! No plate of lackluster lettuce topped with sad-looking out-of-season veggies to be seen around here. No ma’am. Or sir.

This autumnal vegan salad can certainly be served as an accompaniment alongside a main course, but it is also hearty enough to suffice as lunch or a light dinner.

If you make the salad in advance, I suggest leaving the spinach out until right before serving so it doesn’t wilt. Without the spinach, the wheat berry salad can be stored in the fridge for a few days.

 

 

 

Apple Cranberry Wheat Berry Salad

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 45 minutes

Keywords: simmer entree main salad side vegan vegetarian wheat berries apples dried cranberries Thanksgiving fall

Ingredients (4 servings)

  • 1 cup uncooked wheat berries, rinsed
  • Kosher salt
  • freshly ground black pepper
  • 1 Tbsp apple cider vinegar
  • 1 tsp coarse ground Dijon mustard
  • 1 tsp pure maple syrup
  • 1 Tbsp apple cider or unsweetened apple juice
  • 2 Tbsp extra virgin olive oil
  • ½ cup dried cranberries, preferably apple juice-sweetened (available at Whole Foods)
  • ½ cup pecan halves, toasted and chopped
  • 2 packed cups baby spinach, preferably organic
  • 1 large apple, preferably organic, chopped

Instructions

Cover wheat berries by 1 inch with water in a medium saucepan set over high heat. Add in a generous pinch of Kosher salt. Bring to a boil, cover, reduce heat to low, and simmer until chewy, about 45-50 minutes (taste and cook for an additional 5-10 minutes if you’d like). Drain and transfer to a medium bowl.

While wheat berries are cooking, whisk together the cider vinegar, mustard, maple syrup, apple cider, & olive oil in a small bowl (or shake together in a small jar). Season to taste with salt and pepper.

While the drained cooked wheat berries are still warm, toss with the vinaigrette. Taste, and add salt and pepper if desired. Stir in the cranberries, pecans, baby spinach, and apple.

Powered by Recipage