Surviving Dinner – Asian Slaw Chicken Wraps

Lots of recipes claim they can be cooked in 20 minutes or less.  Some nights are so busy, even that’s too long.  “Surviving Dinner” is a series that is not about good wifeing, mothering, or cooking.  It’s about surviving.  It’s for those nights when you’re tempted to write “fast food” on the menu, but cooking at home will save you a few dollars, a few hundred calories, and loads of mommy-guilt.  Recipes found here can be cooked quickly and have minimal prep and clean-up.  Some may require a little pre-planning, but many won’t.

I admit it…some of the recipes that have popped up on this series lately haven’t exactly been “throw-together” dinners.  Let’s get back to the basics; this recipe is a no-cook, mix-together, literally 3-minute recipe.  You can’t get much easier than that.

Survival Menu:

  • Asian Slaw Chicken Wraps

Ingredients:

  • tortillas
  • pre-cooked chicken
  • teriyaki sauce
  • broccoli slaw
  • sliced almonds
  • uncooked ramen noodles (classy, I know)

1.  Combine the broccoli slaw and chicken in a bowl.

2.  Drizzle a tiny amount of teriyaki sauce over the top; mix.  You can always put more in, but you can’t take it out!  The teriyaki should operate more as a complementary flavor than a heavy sauce.  Keep the flavor light.  Taste often and add more teriyaki sauce if desired.

3.  Crush up the ramen noodles.  Add the noodles and almonds to the broccoli slaw.

4.  Roll up in a tortilla.

5.  If you anticipate that there will be leftovers, reserve some noodles & almonds.  If you leave them in the mix they will get soggy and your wraps will be missing their crunch!  Don’t  combine them until you’re ready to eat.

Wondering what I’m doing here?  Learn more about the idea behind Surviving Dinner.

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