Recipes for "wraps"

1. To make the rice. Melt the butter, turmeric, and crushed red pepper flakes in a medium pot over high heat. Add the rice and toss to coat. Stir in 2 cups water and a pinch of salt and bring to a boil. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 15 minutes (don’t take any peeks inside!). Fluff the rice with a fork.

2. To make the falafel. Add the veggies to a food processor and pulse until finely chopped. Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper. Pulse until the mixture is combined and mostly smooth. Roll the dough into rounded teaspoon size balls.

3. Add a few inches of oil to the bottom of a heavy pot. Heat to 375 degrees F. Fry the balls for 2-3 minutes or until golden and cooked through. Drain onto paper towels and then sprinkle lightly with salt.

Fry the balls for 2-3 minutes or until golden and cooked through. Drain onto paper towels and then sprinkle lightly with salt.

4. To make the special sauce. Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce. Taste and season with salt.

5. To assemble, stuff the rice into the wraps and top with lettuce, falafels, and cucumber. Drizzle the special sauce and harissa over the falafels. Enjoy!

1. Preheat oven to 425 degrees F.

2. On a large rimmed baking sheet, combine the cauliflower, olive oil, honey, paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes or until tender and lightly charred.

3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.

4. To assemble, spread each piece of naan with yogurt, top with lettuce, cauliflower, avocado, and cucumber. Drizzle the green tahini and sprinkle with feta. Enjoy!

1. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the chicken and onion. Cook until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

2. Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.

3. To assemble, cut down from the center of the tortilla to the edge (see above photo). Spread the chicken in the bottom left corner, then add a spoon of rice, a few poblano peppers, and cilantro on the top left corner. Spread the ranch on the top right corner, and the cheese on the bottom right corner (see photos for visuals). Fold the chicken over the rice. Then, working clock-wise, folding that quarter over the ranch. And finally, fold that quarter over the cheese.

4. Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown. Sprinkle the wraps with tajin and lime zest. Serve warm with additional ranch, avocado, and any other desired toppings.

1. In a bowl, combine the chicken, yogurt, buffalo sauce, chives, parsley, and dill.

2.  To make the ranch. Combine all ingredients in a bowl.

3. To assemble, cut down from the center of the tortilla to the edge (see above photo). Spread the chicken in the bottom left corner, then add a handful of the lettuce, jalapeño/poblano pepper, and green onions on the top left corner. Spread the ranch on the top right corner, and the cheese on the bottom right corner (see photos for visuals). Fold the buffalo chicken over the lettuce. Then, working clock-wise, folding that quarter over the ranch. And finally, fold that quarter over the cheese.

4. Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with extra buffalo sauce, ranch, and lettuce.

Preheat the oven to 425 degrees F.

Add the chickpeas, 2 tablespoons olive oil, the yogurt, ginger, paprika, coriander, garlic powder, cayenne, salt and pepper to a baking sheet and toss well to evenly coat. Roast for 10 minutes and then stir and roast another 10-15 minutes or until the chickpeas are golden.

Meanwhile, make the slaw. In a medium bowl, combine the kale, carrots, yellow pepper, jalapeño, lime juice and remaining 2 tablespoons olive oil. Season with salt and toss.

Lay the tortillas flat and layer with chickpeas and kale. Drizzle with coconut sauce, then wrap tightly. EAT!

In a blender, combine the coconut cream, lime juice + zest, and honey. Pulse until combined. Serve with the wraps.

In a large ziplock back, combine 2 tablespoons olive oil, the chicken, garlic, smoked paprika, oregano, lemon and a large pinch of both salt and pepper. Marinate in the fridge for 30 minutes or up to overnight.

Preheat the oven to 425 degrees F.

Dump the chicken out into a 9x13 inch baking dish. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through.

During the same time, toss together the remaining 2 tablespoons olive oil, potatoes and a pinch each of salt and pepper. Transfer the potatoes to the oven and bake for 20-30 minutes, tossing halfway through cooking until golden crisp.

To assemble, layer the lettuce inside a warm pita. Add the fries and chicken. Top with cucumber, avocado, olives, feta, onion, and greens. Serve drizzled generously with Goddess Sauce (below).

Combine all ingredients in a blender and add 1/4 cup water. Blend until combined, adding water if needed to thin. Taste and adjust salt as needed.

Cook the tofu: Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned. While that’s cooking, whisk up all sauce ingredients in a bowl.

Add rice and sauce: Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so – just enough to get some browning / light caramelization and get everything nice and yummy. Season with salt to taste.

Fill and serve: Spoon your tofu and brown rice filling into crispy little pieces of lettuce. Top with something crunchy (peanuts? crispy onions?) and something creamy (spicy mayo all the way) and drizzle with a little extra sauce, and now tell me this isn’t your favorite meal of the week.

Heat a grill pan or medium-sized skillet on the stove over medium-low heat. Add the sausages and let them cook for about 6 minutes. Turn the sausages over, and cook for another 6 minutes.

Turn the heat up to medium-high and cook the sausages for about 2 minutes more per side, or until they have some browning/grill marks and are heated all the way through. Transfer the sausages to a dish and set aside.

Simply Recipes / Coco Morante

Make the peppercorn sauce: In a small bowl, whisk together the mayonnaise, vinegar, honey, black pepper, salt, garlic powder, onion powder, and cayenne.

Make the slaw dressing and dress the coleslaw: In a jam jar, combine the vinegar, olive oil, honey, cumin, chili powder, and salt. Shake until the honey is dissolved in the dressing and everything is evenly combined.

In a mixing bowl, combine the cabbage, carrots, and coleslaw dressing. Toss to evenly coat the vegetables in the dressing.

Simply Recipes / Coco Morante

If you like, you can warm the flatbreads in the microwave for a few seconds, or in a skillet on the stove until soft and pliable.

To assemble, place a wrap on a plate. Spread on a couple tablespoons of peppercorn sauce, place a sausage on top of the sauce, then pile on the coleslaw. Top with fresh herbs if you like, and serve right away.

Use leftover peppercorn sauce to dress coleslaw or green salads.

Storage note: The sauce and vinaigrette will keep, refrigerated, in tightly lidded containers, for up to 1 week.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Roast the cauliflower: Preheat the oven to 450 degrees. Toss the cauliflower with a drizzle of oil and a pinch of salt. Roast for 30 minutes.

Make the sauce: Blend everything in a food processor or blender until smooth. Simmer in a saucepan over low heat until it thickens slightly.

Cauli meets sauce: Pour sauce directly onto the roasting pan – just enough to get the cauliflower nice and saucy. Toss gently to combine.

Make it pretty: Arrange the sauced up cauliflower in lettuce cups. Top with extra sauce, crushed peanuts, chives, and a drizzle of spicy mayo. Mwah!

In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.

Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.

Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.

Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

Cut chicken breast into strips.

Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.

Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.

Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.

Combine stir-fry sauce, sherry, and cornstarch; set aside.

Stir-fry pork, onion, and garlic in a wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook and stir until pork is evenly coated with sauce. Off heat, stir in cilantro and sesame oil.

Serve desired amount of pork mixture in a lettuce leaf; wrap to enclose.

Heat a large skillet over medium-high heat. Add chicken, coleslaw mix, sugar, garlic, ginger, basil, and pepper to the hot skillet. Pour in hoisin sauce, soy sauce, and vinegar; bring to a simmer. Cook and stir until chicken is hot and liquid has been absorbed, about 10 minutes.

To serve, line a platter with lettuce leaves and pour chicken mixture into the center of the platter. Each diner assembles their own wrap by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, and then rolling it into a cylinder.

Bring 2 cups water to a boil in a small saucepan; turn off heat. Stir in rice noodles, cover the saucepan, and soak until soft, 5 to 7 minutes. Rinse noodles with cold water. Drain well.

Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add mushrooms; cook until brown and soft, about 2 minutes. Transfer mushrooms to a bowl; set aside.

Heat remaining 2 teaspoons vegetable oil in the same skillet. Add turkey; cook until no longer pink, 5 to 7 minutes. Stir in green onions, water chestnuts, ginger, and garlic; cook for 1 minute. Add reserved mushrooms, soy sauce, and sugar; simmer to combine flavors, 1 to 2 minutes. Off heat, stir in vinegar, sesame oil, and orange zest.

Divide turkey filling among lettuce leaves; top with cooked noodles, a sprinkle of carrots, bean sprouts, peanuts, and cilantro. Serve with sweet chili sauce for dipping.

Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.

Cook tortillas in the microwave until warm and pliable, about 30 seconds.

Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

Cut venison tenderloin into 12 strips lengthwise. Toss with Italian dressing; marinate for 1 hour in the refrigerator.

Preheat a grill for medium heat and lightly oil the grate.

Lay a strip of venison on top of a strip of bacon. Place 1 teaspoon of cream cheese at one end, and top with a slice of jalapeño. Roll up and secure with a skewer. Repeat with remaining ingredients. Season wraps with desired amount of seasoning salt.

Cook wraps on preheated grill for 10 minutes; turn wraps over and continue to cook until bacon is crisp.

Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well combined. Pour over beef, and marinate 30 minutes.

Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and saute on high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly.

Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.

Heat oil in a large heavy skillet over medium high heat. Saute onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. Stir in the broccoli coleslaw mix, and cook until tender. Add the cabbage and chicken and toss for a minute or two. Remove from heat and season with salt and pepper to taste.

In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy.

Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with sauce, then put a large heap of the slaw mixture on top. Wrap like you would a burrito.

Mix sour cream, pico de gallo, and taco seasoning in a bowl; spread onto each flour tortilla. Sprinkle Mexican cheese blend over sour cream mixture layer. Top each with turkey. Roll each tortilla around the filling. Wrap each with aluminum foil and refrigerate 8 hours to overnight.

Remove aluminum foil and slice each wrap cross-wise into 3/8-inch slices. Arrange slices on a plate.

Gather all ingredients.

Mix chicken, carrots, and water chestnuts together in a large bowl.

Stir salad dressing and yogurt together in a separate bowl until smooth; pour over the chicken mixture and toss to coat.

Spoon chicken mixture into lettuce leaves. Season with red pepper flakes.

Preheat oven to 425 degrees F (220 degrees C).

Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more.

Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.

In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.

Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.

Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.

Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

For each wrap, place a tortilla on a flat work surface and cover half the tortilla surface with a piece of leaf lettuce. Top lettuce with 1 mozzarella slice, and distribute 1/3 cup shredded chicken over cheese.

Cut cucumber in half crosswise. Cut one half into 6 to 8 cucumber spears, and set aside. Use a vegetable peeler to shave remaining half of cucumber into very thin pieces, avoiding seeds. Place 1/2 of shaved cucumber on top of chicken.

Add half the avocado slices and half the sweet onion rings. Drizzle with 1 tablespoon green goddess dressing. Begin rolling the tortilla from the filled edge to the unfilled edge. Roll wrap in a paper towel to mold. Meanwhile, repeat steps with remaining ingredients for second wrap.

Release first wrap from paper towel and tie closed with a green onion leaf or chive. Release and tie second wrap.

To serve, place wraps on a bed of leaf lettuce. Lettuce leaves may be used for an optional outer wrap. Garnish with reserved cucumber spears and grape tomatoes.

Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.

Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.

To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.

Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.

Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.

Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.

Place tortillas in oven for 8 minutes, or until warm.

Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.

Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

For peanut sauce, stir peanut butter, soy sauce, lime juice, rice vinegar, grated garlic, grated ginger, sesame oil, sweet chili sauce, and crushed red pepper together in a bowl until well combined; refrigerate until ready to serve.

For chicken satay, whisk yellow curry paste, honey, grated ginger, grated garlic, coconut milk, lime juice, salt, and oil together in a bowl until well combined. Add chicken tenders and toss to coat. Cover and refrigerate at least 45 minutes or up to overnight.

For cucumber salad, toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.

Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

Preheat the oven to 375 degrees F (190 degrees C). Heat a lightly greased grill pan over high heat. Add tenders to the hot grill pan and cook, undisturbed, until they are browned and release easily from the pan, about 2 minutes. Flip and cook 1 minute more. Transfer chicken to a baking sheet.

Bake chicken in the preheated oven until no longer pink at the center and juices run clear, 8 to 10 minutes. Keep warm or refrigerate until ready to serve.

For coconut curry noodles, bring a large pot of water to a boil over high heat. Add 2 teaspoons salt and rice noodles and cook for 2 minutes; drain and rinse with cold water. Using a knife or kitchen shears, cut noodles into smaller pieces and set aside.

Return the pot to medium heat and add coconut milk, yellow curry paste, and remaining salt and whisk to combine. Bring to a simmer and cook until slightly thickened, about 4 minutes. Add noodles to sauce and stir until well coated; remove from heat. Sprinkle with black sesame seeds if desired.

Serve chicken, peanut sauce, and noodles on a large platter with cucumber salad, cabbage, lettuce, carrots, and cilantro.

Arrange the bacon on a few baking sheets with foil or elevate them on a wire rack, making sure the bacon is not overlapping.

Bake the bacon for 15-20 minutes until it’s browned and crispy. Then remove the bacon from the baking sheet and let it drain on a few paper towels.

Simply Recipes / Nick Evans

In a medium bowl combine the mayo, chives, lemon juice, garlic powder, and salt. Set aside.

Simply Recipes / Nick Evans

Spread about 2 tablespoons of the chive mayo onto your wrap. Then layer with butter lettuce, tomato slices, followed by 3-4 strips of crispy bacon.

Fold the edges over on the wrap and roll it into a tight cylinder. Cut the wrap in half for easier eating.

Continue until all wraps are assembled.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Roll the wrap tightly in foil and keep it in the fridge until you leave. I like to pack the wraps in a bag with a cold pack, but they are fine wrapped up for a few hours also. I think the wrap is best when the lettuce is nice and crispy and cold.

Wrap ingredients all keep well in the fridge for 1 week. Make wraps on the day you are eating them!

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Simply Recipes / Nick Evans

In a skillet over medium heat, heat the oil. Add the garlic and stir for 30 seconds. Add the ground chicken and spread it over the bottom of the pan. Without stirring too much, cook for about 6 minutes or until it browns on the bottom. Turn and break it up with the edge of a spatula. Continue cooking for 6 to 8 minutes longer, or until the meat is browned.

Stir in the shallots and chilies and cook for 30 seconds. If the mixture looks dry, stir in some water, 1 tablespoon at a time. Remove the pan from the heat.

In a small bowl, stir together the lime juice, fish sauce, chili sauce, and brown sugar. Stir the mixture into the meat, along with the chopped cilantro and mint.

Transfer the meat to a serving platter and place lettuce leaves, lime wedges, and more cilantro alongside. Set out a bowl of cooked rice and a bowl of chili sauce. Spoon some rice into each lettuce leaf and top with a spoonful of larb, a squeeze of lime juice, and chili sauce to taste.

Heat a wok or a large sauté pan on medium heat. Once the pan is hot, add the oil. Add the green onions and sliced shiitakes. Let cook for about a minute.

Increase the heat to high, and add the ground chicken, soy sauce, cornstarch mixture. Use a wooden spoon to break up the ground chicken and spread around the pan. Stir fry in this way for 5 to 7 minutes until the chicken is cooked through.

Add the seasoned rice vinegar, sesame oil, and diced mango. Remove from heat. Adjust seasonings (rice vinegar, sesame oil, soy sauce) to taste.

Options - stir in a small spoonful of chili sauce, or add a few chili pepper flakes to the oil as it is heating. Top with some fresh cilantro leaves. Experiment with other meats such as lamb, turkey, beef, or pork. Try subbing out the mango with mandarin orange slices.

Make your cheddar cheese crispies: place the cheese in little piles in a nonstick or cast iron pan (I do 2 at a time). Leave it over medium heat until the cheese melts and starts to get crispy around the edge. Once it’s crisped up, you can gently remove it from the pan. And as it sits on a plate to cool, it will harden and get light and crunchy!

Arrange your wraps: place the cheese crisp down on the wrap (I put it so it aligns with one edge of the wrap). Add chicken and cover with a squizzle of Chick-Fil-A sauce. Add corn, tomatoes, onions, lettuce, and top with ranch. Fold it up and devour!

In a large skillet, brown the chicken with a little bit of olive oil until fully cooked and crumbled.

Set aside a little of your grated garlic and ginger for the lime drench. While the chicken is cooking, shake your lime drench ingredients in a jar.

Add the remaining garlic and ginger, green onions, zucchini, and carrots to the chicken in the skillet. Sauté for 5-10 minutes until the vegetables have softened and are very aromatic. (The chicken doesn’t have a lot of fat, so I often add an extra drizzle of oil, or soy sauce or even a bit of water to pull the flavor from the bottom of the pan.)

Add the rice and quinoa to the filling. Cook until softened and heated through. Season to taste.

Fill your lettuce cups with the filling, pour the lime drench over it, and top with a little thwap of spicy mayo. Voila! So many vegetables and SO MUCH FLAVOR.

Noodle Prep: Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. You want the noodles to be soft and flexible.

Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Tofu: Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown. I usually let it sauté for at least 15 minutes. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Yum! Transfer tofu to a bowl.

Noodles: Drain and rinse your noodles. Add another swish of oil to the pan and plop the noodles in. Add about half of the remaining sauce. Stir fry for just a minute or two until coated. Add a splash of water if it’s too sticky. Remove from heat immediately and toss with the tofu.

Lettuce Wrap It Up: Fill your butter lettuce leaves with the noodle/tofu mixture (it’s okay if it’s sticky – you’re just wrapping it up in lettuce). Top with peanuts, cilantro, lime, and more sauce. YUM YUM YUM!

Whisk all the sauce ingredients together until smooth and creamy.

Heat a grill or skillet over medium high heat. Coat the chicken with the chili powder and a generous sprinkling of salt and pepper. When the grill is hot, add a little bit of butter if necessary to prevent sticking, and add the chicken. Cook for a few minutes on each side until the chicken is cooked through. I like to let it get it really golden brown on the outside. Set aside and let cool for at least five minutes. Cut or shred into small pieces.

In a mixing bowl, combine about half of the sauce with the chicken and the grapes. Add more sauce as needed to get everything evenly coated.

Stuff each butter lettuce leaf with the mixture. Add water or oil to the remaining sauce until it pours evenly off the end of a spoon – use it to drizzle over the top. Squeeze with lime juice when serving if you’re that kind of person.

Whisk all the sauce ingredients together in a small bowl. Pour about 3/4 of the sauce into a bowl with the ground chicken and peanuts. Stir to combine – marinate for 15 minutes.

Soak the rice noodles in a large bowl of water while the meat is marinating. When the noodles are softened, drain and rinse with cold water. Cut into small pieces.

In a large skillet, heat the sesame oil over medium heat. Add the meat and peanut mixture and sauté for 10 minutes or until cooked through. Add the noodles and stir-fry for another 5 minutes or until soft, adding a splash of water, oil, soy sauce, oyster sauce, or lime juice to moisten the pan as you see fit.

Remove from heat, scoop mixture into lettuce leaves, top with cilantro, green onions, peanuts, and the reserved sauce.

Bring a large pot of water to boil. Place the chicken breasts in the water (add garlic cloves or salt to season if you want). Simmer for 20 minutes or more until the chicken breasts are cooked through. Drain the water. When they are cool enough to handle, shred the chicken with two forks. Chill in the refrigerator.

Cut the bottom stem off the cabbage so the leaves come apart easily while still staying intact. Wash the leaves and set aside. Prepare the other vegetables.

Combine the dressing ingredients in a blender or food processor. Puree or blend until the mixture resembles chunky peanut butter (just not as thick). Taste and adjust to fit your preferences.

Assemble the lettuce wraps by filling the cabbage leaves with chicken, carrots, peppers, green onions, and cilantro. Add a few extra peanuts if you want. Top with a spoonful of peanut sauce and an extra drizzle of soy sauce.

Brown chicken with all ingredients up to basil. When finished, add torn basil until wilted.

Add cooked brown rice to the chicken mixture and heat through.

Roll up in the lettuce leaves and top with extra basil or other fresh herbs.

1. To make the dressing. Combine all ingredients in a food processor or blender with 1/3 cup water. Blend until creamy, adding more water as needed to thin. Taste and adjust the salt and pepper.

2. To make the wraps. In a large salad bowl, combine the lettuce, quinoa, fajita seasoning, cheese, black beans, peppers, corn, and cilantro. Toss with 1/2 of the dressing.

3. Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of ranch then add the salad and chicken. Drizzle over more ranch and if you're feeling it, more fajita seasoning. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining ingredients.

4. Serve room temp or place in a skillet with olive oil to warm. Enjoy with extra dressing!

1. In a large skillet, heat the olive oil over high heat. Add the onion and chicken and cook 5 minutes. Stir in the garlic, oregano, cumin, cayenne, and season with salt and pepper. Cook another 5 minutes until the chicken is browned.

2. To assemble, cut down from the center of the tortilla to the edge (see above photo). Spread the chicken in the bottom left corner, then add a handful of the lettuce, pickles, and cilantro on the top left corner. Spread the mustard on the top right corner, add the cheese, and ham (see photos for visuals). Fold the chicken over the lettuce. Then, working clockwise, fold that quarter over the ham. And finally, fold that quarter over the bottom corner with cheese.

3. To make the jalapeño sauce, combine all ingredients except the mayo in a blender. Blend until smooth. Now add the mayo and season with salt. Pulse to combine.

4. Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with jalapeño sauce.

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain on a paper towel-lined plate. Crumble when cool.

Drain off and discard all but 2 tablespoons drippings. Add chicken breast chunks to the skillet; cook and stir until browned, about 10 minutes. Cover the skillet; continue cooking until no longer pink inside and the juices run clear, about 10 minutes more. Stir in Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in crumbled bacon. Keep mixture warm.

Heat tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots.

Fill each warmed tortilla with about 1/3 cup chicken filling and about 1 tablespoon tomatoes; drizzle with 1 tablespoon ranch dressing. Wrap tortilla around filling. Repeat with remaining tortillas, filling, tomatoes, and dressing.

Gather the ingredients.

Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.

Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.

Divide mixture evenly among tortillas and roll up.

Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Enjoy.

Combine chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover bowl with plastic wrap, and refrigerate until ready to use.

Whisk chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, pepper flakes, and dry mustard together in a bowl until glaze well-mixed.

Heat vegetable oil in a heavy nonstick skillet over high heat. Add chicken mixture; cook and stir until chicken no longer looks raw, about 2 minutes. Add 1/2 the glaze mixture; cook and stir until chicken begins to caramelize and brown, 10 to 15 minutes.

Reduce heat to medium-low. Pour remaining glaze into chicken mixture; cook until heated through and slightly reduced, about 3 minutes. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl; serve with lettuce leaves as wrappers.

Gather all ingredients.

Rinse whole lettuce leaves and pat dry, being careful not to tear them; set aside.

Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl.

Add onion to the same skillet; cook and stir until just tender, 5 to 7 minutes.

Stir in hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce until well combined. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter; spoon beef mixture in the center.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

Working in batches, lay a few tortillas on a work surface. Spread a thin layer of cream cheese evenly over tortillas and top with some lettuce leaves. Cover lettuce with a few turkey slices. Sprinkle some carrots and tomato over turkey. Roll up tortillas into wraps.

Cut wraps diagonally into bite-sized pieces. Secure with toothpicks.

Gather all ingredients.

Heat oil and butter in a large skillet over medium-high heat until butter melts. Add chicken; cook and stir until no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat.

Pour hot sauce into the skillet and toss until chicken is coated.

Lay tortillas out on a work surface. Divide sauced chicken evenly among tortillas.

Top the chicken with lettuce and celery, then drizzle blue cheese dressing over top.

Fold in tortilla sides and roll around filling. Serve and enjoy!

Make the sauce: Mix mayonnaise, cucumber, honey, cayenne pepper, and black pepper together in a bowl until smooth. Cover and refrigerate until needed.

Make the wraps: Heat olive oil in a skillet on medium-high heat. Add chicken strips; cook and stir until they start to turn golden and are no longer pink in the middle, about 8 minutes. Stir in salsa, honey, and cayenne pepper. Reduce the heat to medium-low; simmer, stirring occasionally, until flavors have blended, about 5 minutes.

Stack tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.

Spread each tortilla with 1 tablespoon mayonnaise-cucumber sauce, top with a layer of spinach, and arrange about 1/2 cup of the chicken mixture on top.

Fold the bottom of each tortilla up about 2 inches, and start rolling from the right side. When wrap is halfway rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

Preheat an outdoor grill for high heat and lightly oil the grate.

Spread cream cheese in each jalapeño half; wrap with bacon. Secure with a toothpick if needed.

Cook on the preheated grill until bacon is crispy, turning often, about 10 minutes.

In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.

Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.

To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

Gather all ingredients.

Mix cream cheese and Dijon mustard together until smooth; spread about 2 tablespoons of cream cheese mixture on each tortilla, spreading to within 1/4 inch of the edge.

Arrange about 1/4 cup of shredded lettuce on each tortilla; press lettuce down into cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese.

Top each tortilla evenly with crumbled bacon, tomato, and avocado slices.

Roll each tortilla up tightly; cut in half across the middle with a slightly diagonal cut.

Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.

Preheat oven to 375 degrees F (190 degrees C).

Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.

Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.