I would like to preface this post was written last March…
And yes, Starbucks has not brought the infamous wrap back, so I did alright, I guess by my youngest.
We all have maybe hit bottom in our efforts to cook at home, and our pantry stocked with boxes of mac and cheese perhaps will be holding their own for the next four years. Shelf life is a curious thing to me. I went through my office (studio kitchen) fridge and pantry and kicked to the curb several things from GASP last March. Working remotely from home, I realized I could venture back to that 150-year-old building and handle the 10,000 sq. Ft. face mask mandate. I am down with it; if wearing a mask is going to be the LEAST I can do, I have no problem with it.
There, I am now off my mac and cheese box. Moving on.
Cravings, what the heck has been your cravings during this ordeal? I find myself checking my InstaFeed and seeing all the restaurants I have gone to and devoured and missing quite honestly EVERYTHING they are posting. If DoorDAsh could cross borders, I would be all in!
Oddly, and this is nowhere near cool or gourmet. Still, I had promised my youngest when she got back we could split an old-time favorite (shhh, Starbucks wrap) this summer as she wasn’t able to get her to fix in her college town. My first thought for this post was Copycat Starbucks Wrap. Our Starbucks hasn’t brought it back and unfortunately has been closed multiple tries these last few days. The Starbucks wrap I am speaking of is a chicken wrap with peanut sauce, side of cucumber, and apples. OUR WRAP is kind of like it, but… so much more. I wanted to add some edamame, tricolored quinoa, crunchy nuts – whoa, whoa, whoa, no mamma? I am not hand modeling for some knock-off bowl strategy (she hates quinoa by the way). So, I succumbed to her wishes, and we quickly wrapped up the session to nosh on said wraps.
Lucky for us, we will be having do-overs tonight or tomorrow. This baby serves 8-10. We are guessing. Unless you whip up some quinoa and add some crunchy nuts, we could squeeze out four AWESOME bowls with our leftovers.
Just a small tip. When chopping fresh jalapeño, DO NOT TOUCH YOUR FACE. The burning numbness has finally worn off (4 hours later). I may have discovered a natural way to plump your lips minus Botox. Painful for pretty? Not buying it.
Hoping your crave waves aren’t crashing out of control and you find pleasure on your plate. Please reach out and comment, I would love to know what you think of this recipe or maybe tell me what you are craving that I can test in the kitchen for you!Print
Hoping your crave waves aren’t crashing out of control and you find pleasure on your plate. If not, try this wrap and you will not be disappointed!
- 1 bag broccoli slaw
- 1 cup shredded carrots
- 1 red bell pepper, diced
- ¼ cup diced green onions (mostly green part)
- 1/4 jalapeño, seeded and finely diced
- 1/2 cup shelled edamame
- 1/2 cup chopped fresh cilantro
- Grilled chicken strips ( 2-3 oz. amount per person)
- 10-inch flour tortillas
- For the dressing:
- ¼ cup natural creamy peanut butter
- 2 1/2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh grated ginger
- ¼ teaspoon red cayenne pepper
- 2 tablespoons lukewarm water
First, wash up all your veggies. Grab a cutting board and chop cilantro, diced jalapeño, and green onions (mostly green). Then thinly slice red bell peppers, and throw into a large mixing bowl. I cheated and bought a bag of shredded carrots and broccoli slaw. I would have preferred edamame in this wrap, but the store was out. Maybe you will get lucky; if so, add a 1/2 cup to your bowl of garden goodness. Give it a quick toss and move onto the next step.
In a separate bowl, add freshly grated ginger, peanut butter, soy sauce, honey, rice vinegar, sesame oil, cayenne pepper, and two tablespoons of water. Incorporate well. Don’t skimp on these ingredients I know it might be hard to buy that sesame oil or rice vinegar, but I guarantee you will want future wrap-making.
Stir in peanut sauce to the veggies and set aside.
Cut chicken breasts into strips. Spray lightly with olive oil, salt, and pepper to season and grill.
To assemble wraps:
- Fill tortilla with a few chicken strips (2-3 oz.)
- Add slaw mixture
- Wrap up and stick a toothpick to hold, slice in half
Wasn’t that easy?
If you have caught my feed on Instagram, we have a new addition to our fam. Finn has found his way into the studio kitchen and kinda digs all the new smells. He tuckers out, watching me do the dishes. No help at all.
- Serving Size: Six