Curried Chicken Salad Wraps

When I was in college, my roommate and I quickly learned that the food at the graduate school cafeterias was much better than our dorm food. So we'd go to the medical school sometimes, but most of the time we chose to eat at the School of Management because of its proximity to us.


Every day for lunch, they'd offer a different kind of wrap, made to order. One of my favorites was an Indian inspired wrap - it had curried chicken in it, rice, and some type of chutney.


When I saw this recipe from Cooking Light, I was reminded of the wraps that I had grown to love in college, and thought I could adapt this recipe to replicate them. I really can't remember if there were grapes or apples in them, but I just used apples because that's what I had on hand. I have to say that I was pleasantly surprised with how well these turned out. They weren't exactly like what I remember, but they're pretty close.


So, if you're looking for a quick dinner idea, or something different to pack for lunch during the week, give these wraps a try.

Curried Chicken Salad Wraps
adapted from Cooking Light

click here for printable recipe

6 tablespoons reduced-fat mayonnaise
1/2 teaspoon grated orange rind
1 1/2 teaspoons orange juice
1 teaspoon curry powder
1/2 teaspoon grated peeled fresh ginger
2 1/2 cups diced roasted skinless, boneless chicken breasts (about 3/4 pound) (I used 1 pound and it yield 2 cups)
3/4 cup seedless green grapes, halved (I used diced apples)
1/4 cup diced dried apricots (I used 5 pieces)
1/4 cup thinly sliced green onions (I used finely diced red onions)
2 tablespoons chopped unsalted cashews (I don't like nuts so I omitted these)
1 tablespoon chopped fresh parsley (I used 1 tsp dried parsley)
4 (6-inch) naan breads (I used flour tortillas but if you want a good naan recipe, click here)
3 cups trimmed watercress (I omitted this but would like to use it next time)
4 tbsp chutney (I used Hot Peach & Apple Chutney)
1 cup cooked rice (basmati would be best but you can use white rice too)

Combine first 5 ingredients in a large bowl; stir with a whisk. Add chicken and next 5 ingredients (through parsley) to mayonnaise mixture, tossing to coat.

Heat naan according to the package directions, if desired.

Spread 1 tablespoon of chutney across one side of your naan/tortilla. Layer on about 1/4 cup cooked rice. Spoon about 3/4 cup chicken mixture onto each naan (or tortilla). Top with 3/4 cup watercress; fold over (or roll up wrap tightly if using tortillas. Cut diagonally in half.)

Yield: 4 servings (serving size: 1 sandwich/wrap)

Divine Rice with Prawns

I've always loved fried rice but have never made it. My mom is the master of throwing together all the leftovers in the fridge to make fried rice. This recipe can easily be adapted according to your tastes, or to whatever meat and veggies you might have on hand.


I usually keep two types of bagged frozen vegetables in my freezer at all times. One type includes red, green, and yellow bell pepper slices with onions. You can find all sorts of uses for these... from an Asian stir fry, to fried rice, to chili. You'll save a lot of money if you buy them frozen, as red and yellow bell peppers can cost a fortune. The other type of frozen veggie bag I usually keep on hand is the "stir fry" variety that contains snap peas, carrots, water chestnuts, etc. These are great for dishes like Orange Chicken.


When I saw this fried rice recipe on Cate's blog, it finally gave me the push I needed to make my own at home. I'm surprised I've never made fried rice before, especially since we eat so much rice in this household and always have leftover rice sitting in the fridge. If you haven't visited Fresh From Cate's Kitchen before, I encourage you do to so. She's got a lot of great recipes over there, and I've been dying to make the Char Siu Pork she posted.


The key to making good fried rice is a really hot wok (or skillet), and having all your ingredients ready ahead of time. Once you start making it, you don't really time in between each step to get things together. It's really nice, though, because it comes together in less than ten minutes, making it a great weeknight meal.

Divine Rice with Prawns
adapted from Fresh From Cate's Kitchen (who adapted it from Thai Cooking from the Siam Cuisine Restaurant)

12-15 prawns, pre-cooked
2 tsp canola oil
2 tbsp minced garlic
1 cup frozen stir fry vegetables, partially thawed (you can either use a bell pepper/onion stir fry or the ones that include snap peas)
2 eggs
3 cups cold cooked rice
3 tbsp fish sauce
1 tsp sugar
1 tbsp ketchup
2 tsp soy sauce
2 tsp chopped cilantro
6-8 basil leaves, chiffonade
juice of 1 fresh lime
cucumber slices (optional)


In a small bowl, mix together the fish sauce, sugar, ketchup, and soy sauce.

Heat a skillet over high heat and add the oil. When the oil is hot, add the garlic and onions. Stir-fry until light brown.

Crack the eggs into the pan and scramble, cooking for about 10 seconds.

Add the bell pepper and stir fry for about 30 seconds.

Add the rice and stir-fry, breaking up clumps of rice and egg.

Add your sauce mixture and stir fry for a few minutes.

Add the prawns and cook until they are heated through, throwing in the basil at the last minute.

Transfer to a serving dish, and sprinkle the lime juice and cilantro over the top, then serve with cucumber slices on the side if desired.

Arborio Rice Pudding (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Isabelle of Les gourmandises d’Isa: Arborio Rice Pudding. I've never had rice pudding before, and was curious to see how one made with arborio rice would taste. Arborio rice is an Italian medium-grain rice most commonly used to make risotti due to its high starch content.


I didn't have any whole milk on hand, so I had to use skim milk and half & half instead. I wasn't sure how to make this substitution, so I did a little research and found this information from the USDA on the Cook's Illustrated Bulletin Board:

Skim milk has no fat.
1% milk has 2.5 grams of fat per cup
2% milk had 5 grams of fat per cup
Whole Milk [3.2%] has 8 grams of fat per cup.
Half & Half has 28 grams of fat per cup or 1.75 grams per tablespoon
Whipping Cream has 88 grams of fat per cup or 5.5 grams per tablespoon

To make whole milk out of skim milk and Half & Half: Use 2 ounces of half and half and six ounces of skim milk to make one cup.

To make whole milk out of 1% milk and Half & Half: Use 3 Tablespoons of half and half and the balance 1% milk to make one cup. (This means put the 3 tbsp of half & half into the measuring cup, then fill the rest with 1% milk until you get 1 full cup.)

To make whole milk out of skim milk and heavy cream: Use 1½ Tablespoons of heavy cream and the balance skim milk to make one cup. (This means put the 1.5 tbsp of heavy cream into the measuring cup, then fill the rest with skim milk until you get 1 full cup.)

To make whole milk out of 1% milk and Whipping Cream: Use 1 Tablespoon of heavy cream and the balance 1% milk to make one cup. (This means put the 1 tbsp of heavy cream into the measuring cup, then fill the rest with 1% milk until you get 1 full cup.)

Fat content in dairy products cover a range of acceptable percentages and while these substitutions are not precise to the gram, they use easy-to-measure quantities that come within 1 gram of the fat content of whole milk.


The recipe was pretty straight forward, though I think those who have never cooked with arborio rice were at a slight disadvantage. Arborio rice is able to soak up an incredible amount of liquid. Dorie says to cook the rice for 30 minutes until 80-90% of the liquid is absorbed. After 30 minutes, many had found that there was still a considerable amount of liquid left in the saucepan. Those who have cooked with arborio rice in the past, simply continued to cook it until most of the liquid was absorbed. Those who have not, did not continue to cook it - and ended up with rice soup instead of rice pudding. It didn't help that there was a typo in the cookbook. As Dorie posted, the rice needs to cook for 55 minutes, almost double the amount of time indicated in the cookbook.


I think in a recipe like this, it's more important to base "doneness" on how the pudding looks, rather than any particular time point. When cooking arborio rice, it's important to cook it low and slow, but at the same time, it will never get to where you want it to get if the heat is too low. I cooked my pudding at medium low heat instead of low heat, and probably a little closer to medium actually. You need to make sure that there is slight bubbling of your liquid at all times, but don't turn the heat up so high that it becomes a full boil. Also make sure that you stir fairly frequently, to prevent what's at the bottom of the saucepan from burning.


I chose to make a chocolate flavored Arborio Rice Pudding because I figured my husband, being a big chocolate lover, might be more inclined to like it (he isn't a fan of rice pudding in general). The pudding turned out nice and creamy, and plenty chocolatey. Unfortunately, I was unable to convert my husband into a rice pudding fan, even with my chocolate version. I'm not too sure I'm a big fan of it myself, either. I just didn't really care for the texture.


Thanks Isabelle, for choosing Arborio Rice Pudding. I never would have tried it on my own were it not for TWD. If you would like the recipe, you can find it here. Make sure you visit the TWD Blog Roll to see how everyone else enjoyed this creamy treat.

*Recipe notes:
- Some TWD Bakers doubled the amount of rice in this recipe. I did not find this necessary... 1/4 cup of arborio rice doesn't seem like much, but it soaks up a ton of liquid and expands when cooked so it ends up being 4 servings, just as Dorie promises.
- I used semisweet chocolate chips in this recipe instead of chopping up a block of chocolate.
- Make sure you follow the tips above, to keep the heat at just the right level to achieve the perfect pudding.
- If you can't find arborio rice at your grocery store, look for "risotto rice" - they are one and the same.
- What to do with the rest of the arborio rice you've bought? Make some risotto! Try this Shrimp and Goat Cheese Risotto or Lemon Risotto.
- For more recipe tips, click here.

Honey Lime Chicken Enchiladas with Chipotle Tomato Rice

When I saw these enchiladas on Holly's blog, Phe/MOM/enon, I knew I had to try them. The flavor combination of honey and lime just sounded so good. Plus Holly assured me that these would rock.my.world. How could I not try them? :) A word of warning, though - if you don't like sweet flavors in your savory dishes, I would pass on this... sometimes when a recipe has the word "honey" in its title, it has a subtle hint of sweetness to it. Not these enchiladas! The honey flavor is quite prominent. I enjoy all things sweet, however, and loved these! They're a nice change from your typical enchiladas.


I especially love that they are easy and quick to make. The enchilada sauce is actually a rich, creamy sauce. I used the original quantity of heavy cream recommended in the recipe (one cup) but found it a little too rich. Next time, I will do what Holly did and only add one half cup.


I served these with Brianna's chipotle tomato rice. You can serve these with Spanish rice instead, but I found the smoky, spicy flavors of the chipotle rice to complement the sweet and creamy flavors of the enchiladas quite well.

This is the perfect meal to throw together on a weeknight, especially if you use a precooked, store bought rotisserie chicken. I will definitely be making both of these recipes again. You need to try them - you won't be disappointed!

Honey Lime Chicken Enchiladas
adapted from Phe/MOM/menon (who got it from Brittany at The Sisters' Cafe via Melanie at My Kitchen Cafe)

6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime) (I have used 1/2 cup and have found the flavor even better)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (approx. 2 large chicken breasts) (I poached* my chicken. Save time by using a store bought rotisserie chicken. If you like a lot of filling in your enchiladas, I would recommend doubling this.)
8-10 flour tortillas (I made 6 enchiladas with 10" tortillas)
1 pound monterey jack cheese, shredded (I used a Fiesta blend of Cheddar, Monterey Jack, and Queso Quesadilla and Asadero Cheese)
16 ounces green enchilada sauce (also good with red enchilada sauce)
1 cup heavy cream (I would recommend going with 1/2 cup, as it was a bit too heavy/rich)

* To poach your chicken, put the chicken breast halves in a large saucepan and add lightly salted water to cover. Bring to a boil over high heat, reduce the heat to low and simmer for 30 minutes. The longer you do this, the more tender the chicken will be.  You can do this with frozen chicken breasts, too.

Mix the honey (tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken (approx. 1/4 cup) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serve with sour cream, rice and black beans.


Chipotle Tomato Rice
from Oishii

2 cups cooked rice (2/3 cup uncooked rice)
2 Tbsp canola oil
1 white onion, chopped
2 cloves of garlic, chopped
2 chipotle peppers in adobo sauce (or 1 tsp. chipotle powder) (halve this if you don't have a high heat tolerance)
1 tsp dried oregano
14 ounce can of diced tomatoes, with liquid
salt & pepper to taste
chopped cilantro, for garnish (optional)

Prepare the rice by combining 2/3 cup uncooked rice with 2 cups of water in a rice cooker or in a sauce pan. When done, set aside.

In a frying pan, heat the canola oil over medium high heat. Cook the onion until translucent, about 4 minutes. Add the garlic and cook 1 minute more.

Stir in the chipotle and oregano.

Add the canned tomatoes with liquid, reduce heat, and simmer until some of the liquid has evaporated, about 8 minutes.

Add the cooked rice, and stir until combined and heated through. Season to taste with salt & pepper and serve. Garnish with some fresh chopped cilantro if you have some.

Yield: 4 Servings

Lemon Garlic Tilapia with Baked Garlic Rice

My husband doesn't care much for fish in general, but we're trying to be healthy and eat more fish. This is a very simple white fish recipe that I found on Allrecipes.com that he actually likes :) I followed the recipe, but made minor modifications in the quantity of each ingredient to suit our tastes. Unfortunately, this time around I accidentally let the garlic cook too long in the butter, causing it to brown, but it still tasted great!

The rice recipe is from Jessica's blog, What's Cooking in the Orange Kitchen? The garlic infuses the rice with a nice, subtle flavor. I can't even begin to describe how wonderful the house begins to smell as it bakes... the only thing that smells better is roasted garlic! :)

Lemon Garlic Tilapia
from allrecipes.com

4 tilapia fillets
3 tbsp fresh lemon juice (I used 4 tbsp)
1 tbsp butter (I used 2 tbsp)
1 clove of garlic, finely chopped (I used 6 - love garlic!)
1 tsp dried parsley flakes
pepper to taste (I seasoned with salt as well)

Preheat oven to 375 degrees F (I set my oven to 400 degrees F). Spray a baking dish with non-stick cooking spray.

In a pan, melt the butter and sauté the garlic and parsley on low heat. While the garlic is cooking, rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish and season with pepper (and salt). Pour lemon juice over fillets.

Drizzle garlic butter over the fish.

Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 15 minutes. (I baked mine for 25-30 minutes.)

Baked Garlic Rice Pilaf
from What's Cooking in the Orange Kitchen?

2 tablespoons butter
3 garlic cloves, crushed (I used 4 cloves - love garlic!)
1 cup long-grain white rice (I used what we had on hand, jasmine rice)
2 1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 375 F.

Heat butter in a skillet; add garlic and rice and cook until both are golden brown. (I cooked mine over low/medium heat.) Add 1 cup of broth and the salt and pepper. Bring to a boil and pour into a covered casserole; bake for 25 minutes.

Stir in remaining 1-1/2 cups broth; cook for another 45 minutes. This recipe can be doubled without increasing the cooking time.