Southwest Chicken Wraps

Amazing!  These were inspired by a recipe on Pinterest and, because I rarely follow the rules when it comes to recipes, I made it my own . . . changing it quite a bit really.  They went over well with the hubs.  The kids who are uber-picky when it comes to "mixed" foods selective in their diets, weren't the biggest fans, but they were good enough for us to say, "Tough bounce.  We're making them again."  Served with a side of corn and plain rice, they had enough to eat.  This is something you can definitely add to as well, so be sure to comment if you have some good ideas!

approx. 1 pound boneless skinless chicken breasts
garlic powder or 2-3 garlic cloves, minced
2 T. extra virgin olive oil

1 red pepper, cut into bite-sized pieces
4-6 green onions, chopped
3 T. lime juice

1 can black beans, rinsed and drained
2 cups cooked brown rice
ground cumin
sea salt

2 c. shredded cheddar jack cheese

plain yogurt
burrito size tortillas


1. heat 2 T. evoo in a large skillet
2. in skillet, cook chicken breasts seasoned with garlic powder until almost cooked through
3. add chopped red pepper and green onions into the same skillet
4. when chicken has finished cooking, use 2 forks to shred into bite-sized pieces while still in the skillet
5. drizzle about lime juice over the top and allow chicken, peppers, and onions to simmer in the juice
6. in small bowl, combine rice and black beans; season with garlic powder, ground cumin, and salt to taste
7. heat another large skillet (or, if you're like me, dump the contents of the skillet into a large glass bowl, quickly wipe out the chicken skillet and reuse because you're too practical to have countless skillets that you don't regularly use and / or don't want to donate storage space to multiple, huge skillets) and spray with olive oil cooking spray
8. spread approximately 1-2 T. plain yogurt around a tortilla, leaving about a 1/2 inch from the edge
9. sprinkle with cheese and add rice and bean mixture, then chicken mixture
10. tuck sides in and carefully roll
11. place wraps in heated skillet seam side down (my skillet comfortably held 2-3)
12. heat through on low heat, allowing to brown; flip to brown and crisp the other side
13. enjoy!

PS - I will never be hired to layout cookbooks.  I am okay with that.

Orange Chicken

If this appears tedious, trust me when I say that it isn't that crazy.  Even I am willing to whip it up after a long day at work.  It helps that it is so stinking tasty if you're a Chinese food lover.  As always, don't be afraid to play with the recipe.  Add whatever veggies you like, make it work for you. 

SAUCE
3/4 cup orange juice
1/2 cup chicken broth
3 T. Veri Veri Teriyaki sauce
1 T. rice vinegar
1 t. seasame oil
1/2 t. white pepper
3 t. corn starch
sea salt, to taste


CHICKEN and VEGGIES
approx. 2 lbs. boneless, skinless chicken breasts - cut into bite-sized pieces
pinch of sea salt
dash of pepper
3 T peanut oil

dried red chilies, to taste
6 cloves garlic, minced
ginger powder, to taste
4 green onions, chopped (green and white parts)
mushrooms
large red pepper, sliced and bite-sized
pineapple chunks, in natural 100% juice
1 T. minced orange zest

brown rice

1. Combine all ingredients for sauce and set aside.
2. Lightly season bite-sized chicken pieces with salt and pepper.  *Add a dash of cayenne pepper if you're a fan of spice!
3. Heat skillet (hubby is having a love affair with his cast iron) with 2 T. peanut oil.
4. Add chicken when skillet is ready.
5. When chicken is golden brown, remove and set on plate covered with a paper towel to soak up excess oil.
6. Add 1 T. peanut oil, if needed, and red chilies and minced garlic .
7. Lightly saute until blended and aromatic
8. Add ginger powder, chopped green onions, mushrooms, and red pepper.
9. Continue sauteing until blended.
10. Add pineapple, orange zest, orange sauce, and chicken.
11. Stir fry until sauce thickens.
12. Serve on a bed of rice.

A side of broccoli makes the whole thing even tastier!