Category Archives: sandwich & wraps

Peanut Chicken Lettuce Wraps

Posted on August 17, 2012 by

It is Friday and we have made it through another long work week. I should feel socially motivated to round up some friends for a night on the town, but is rainy and muggy and just plain yucky out…..sooooo I think I am declaring this a stay-at-home family night.  I can make something really yummy for dinner, rent a pay-per-view and curl up on the couch to watch movie with my favorite people, all without having to go traipsing back out into the rain.

Tonight’s menu is Peanut Chicken Lettuce Wraps.  My inspiration was the lettuce wraps I like to get from PF Chang’s.  I, of course, have no idea what they put in theirs so I made up my own version.  Don’t be intimidated by the long ingredient list.  These are really easy to make and come together really quickly in a skillet.

 Happy Friday everyone!

Peanut Chicken Lettuce Wraps

Prep time: 5 minutes  -  Cook time:  20 minutes  -  Makes:  six 1/2 cup servings

  • 3 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1 inch nob fresh ginger, minced
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons garlic chili pepper sauce
  • 1 tablespoon natural peanut butter
  • 1/2 can (8 ounce size) quartered water chestnuts, drained
  • 1/4 cup peanuts, rough chopped
  • 2 green onions, thinly sliced
  • 2 teaspoons toasted sesame oil
  • 6- 10 large lettuce leaves (Boston bibb, butter lettuce or green leaf lettuce all work well)

Place 3 tablespoons canola oil in large non-stick skillet and heat on high.  Reduce heat to medium high and add onions.  Saute onions for 5-7 minutes.  Add chicken and a dash of salt and pepper.  Cook until chicken is nearly done, stirring often to crumble the meat.

While chicken is cooking, combine soy sauce, hoisin, rice wine vinegar, garlic chili pepper sauce and peanut butter in small bowl.

Once chicken is almost fully cooked add sauce mixture to the skillet along with water chestnuts, peanuts, and chopped green onions.  Stir and continue cooking until chicken is fully cooked.

Remove from heat and add toasted sesame oil. Serve chicken mixture hot with cold lettuce leaves.  Enjoy!

 

Other Recipes You Might Enjoy!

 

Honey Orange chicken with Sweet Potatoes

 

 

Inside Out Chicken Egg Rolls

 

 

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Chicken Wrap with Avocado Mayonnaise

Posted on July 14, 2012 by

I have a confession….I haven’t felt like cooking all week.  (I know! It is really embarrassing.)   How can a foodie who loves to cook go an entire week without feeling the itch to whip up something new??  I didn’t even make our normal saturday blueberry pancakes this morning.  It is kind of like having writer’s block or something.

Well, I a blame the heat…and the humidity….and my stressful job….and normal mother exhaustion….and maybe the phases of the moon.  Anyway, we have eaten sandwiches, take out and even (here is the truly embarrassing part) processed convenience food!  (GASP!)  Next week I am going to have to make amends with lots of very healthy homemade meals using whole foods to compensate.

During my cooking hiatus, I have made us some pretty good wraps.  I know wraps are merely sandwich assembly not really “cooking”, but I like them because you can get creative with their contents and make a pretty healthy meal without a lot of effort.

One of my faves this week has been Chicken Wraps with Avocado Mayonnaise. The most complicated part of this wrap is the Avocado Mayonnaise which you can whip un in a blender or mini food processor in under 5 minutes.  I love this stuff!  In fact I would eat it on tortilla chips or use it as a veggie dip.  You can make it up to a day ahead, store it covered in the fridge and it won’t turn brown.  It is really great stuff!

Avocado Mayonnaise

Prep time: 5 minutes  -  Makes: about 1 cup

  • 1 ripe avocado, pealed, pitted and cut into chunks
  • 1/4 cup mayonnaise
  • 1 tablespoon extra virgin olive oil
  • juice from 1/2 of a lime
  • 1/4 teaspoon garlic salt
  • 1 pinch cayenne pepper
  • 1 clove of garlic, pressed through a garlic press
  • salt and pepper
Place avocado, mayonnaise, olive oil, lime juice, garlic salt cayenne pepper and pressed garlic into a mini food processor or blender and blend until smooth.  Season with salt and pepper if needed.

Chicken Wraps with Avocado Mayonnaise

Prep time: 5 minutes – Makes: 4 wraps
  • 4 wraps
  • 1 cup shredded 6 Italian Cheese Blend
  • 12 oz sliced deli chicken
  • Avocado mayonnaise
  • 1 avocado, pealed, pitted and cut into slices
  • 1/4 cup sun-dried tomatoes
  • green leaf lettuce
Spread 1/4 cup cheese on each wrap.    Add slices of chicken, avocado mayonnaise, shredded cheese, avocado slices, sun-dried tomato strips and green leaf lettuce to each wrap.  Roll each wrap, cut in half and serve.

 

Other Recipes You Might Enjoy!

Brie Grilled Cheese

 

Black Bean Tacos

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Pub Grub Burgers for National Wear Red Day!

Posted on February 3, 2012 by

Did you know that more women die from heart disease than all forms of cancer combined??  So today we wear red to show support and raise awareness for women’s heart health.  Happy National Wear Red Day!

Since we are talking heart disease today do you know the top risk factors?

  • High blood pressure
  • High blood cholesterol
  • Diabetes
  • Smoking
  • Being overweight
  • Being physically inactive
  • Having a family history of early heart disease
  • Age (55 or older for women)

As you can see diet can play a big role in risk factors for heart disease.  The good news what we eat is almost totally within out control!

So my recipe for today is dedicated to taking care of our hearts.  I took a family favorite, the all-American beef burger, and gave it a complete overall.  The new version uses black beans, garbanzo beans and pepper jack cheese to create a savory delicious meatless-burger.  This meatless-burger recipe is largely based on the Pub Grub Veggie Burger recipe found in Veggie Burgers Every Which Way by Lukas Volger with a few of my own tweaks.

These burgers are really versatile and they are just as great reheated the next day.  My most common method of serving them is bunless with a side salad (they make an excellent brown bag lunch this way!).  But you can always choose to dress them up more like a traditional burger with a bun and your favorite burger toppings like lettuce, cheese and tomatoes.

I am making Pub Grub Burgers for my Superbowl party this weekend.  Instead of regular size burgers I am making sliders (mini burgers) and topping them with an avocado slice and a drizzle of low fat chipotle cream.  After all I want my friends to all be heart healthy too!

Note: The Undercover Cook is a cook and nutrition enthusiast NOT a health care professional.  If you have specific dietary needs, diet restrictions or health concerns please consult your health care provider or a registered dietician for information on what foods are best for you.  Food suggestions from The Undercover Cook should not replace diet advice from licensed health professionals.

Pub Grub Burgers

Prep Time: 10 minutes  -  Cook time: 15 minutes  - Makes: 8 burgers

  • 1 onion, diced
  • 1 can low sodium black beans, drained, rinsed and divided in half
  • 1 can low sodium garbanzo beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3 eggs, whisked
  • 1 1/2 cup Italian panko crumbs
  • 1 cup (about 3.5 oz) grated pepper jack cheese
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup canola or extra virgin olive oil
  • non-stick cooking spray

Place a large skillet on high heat.  Spray generously with non-stick cooking spray.  When skillet is hot add diced onions.  Reduce heat to medium high and saute onions for 4-5 minutes or until onions are soft.

Pour cook onions into a food processor.  (Set skillet aside to use later to cook burgers.)  Add 1/2 can of black beans, garbanzo, chili powder, salt, garlic powder and 3 whisked eggs.  pulse until just combined.

Pour mixture into large bowl.  Add remaining 1/2 can of black beans, panko crumbs, shredded cheese and fresh thyme leaves.  Stir to combine.  Divide mixture into 8 portions and form into patties.

Return large skillet to medium high heat.  Add 2 tablespoons oil.  Saute 4 burgers at a time to avoid  over crowding in the pan.  Saute burgers for 10 minutes, gently turning burgers half way through.  Burgers should be nicely browned on both sides.  Set burgers on a paper towel lined plate to drain off any excess oil.  Add remaining 2 tablespoons oil to the pan and then saute the remaining 4 burgers.  Serve and enjoy!

Other Recipes You Might Enjoy!

Sweet Potato Fries

 

Black Bean Dip

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