Most of you know that I am big on meal planning. It’s important for me to manage shopping and actually getting a meal on the table. Eating meals together is a really big priority for me. Just last week I was at Sam’s Club, stocking up on some produce and household products. I normally bypass the frozen section of any store I’m shopping in, unless I’m grabbing frozen vegetables. Well, we happened to walk past the coolers that had frozen appetizers in them. MarocBaba pointed out some taquito things and M promptly responded, “but why dad? Mom can make them better!” There’s no going back now! It makes me really happy that they would rather eat what I make then something out of a box. Don’t get me wrong I think there is a place for frozen convenience foods but I’m very careful about those I do select.
Where this entire conversation was going is to the nights I don’t really want to make something, we run out of time or I’ve got a fridge overflowing with leftovers that no one is interested in heating up and eating again. You’ve been there. I know you have. Instead of trying to push the food onto my family and telling them they’ve got no choice, I’ve begun to remake the leftovers into other things. Works brilliantly!
These chicken salad wraps are a perfect example. I made them with bits and pieces of leftovers I had in the fridge and in the cupboards. The end result is a wrap that’s delicious and no one will know you were using up other food items! This is a great lunch or dinner but as I was making it I started to think about drop in visitors or even a Superbowl party. You don’t have to go and buy sandwiches or spend all day cooking – these are easy to whip up and there’s a million combinations, depending on what you’ve got on hand!
In a traditional chicken salad sandwich mayonnaise is used to hold everything together. I decided to lighten it up. This creamy mixture is a mix of 1 Tbsp of mayonnaise and 2 Tbsp of plain Greek yogurt, dry dill weed, chopped basil, salt and pepper and just a little drizzle of grapeseed oil. I think my favorite part of this sandwich is the dressing – play with it! If you keep the mayo/yogurt base there are tons of combinations you can add to it for a different taste and flavor. Try adding some lemon juice and black pepper or diced pickles. What about mixing in a little honey and mustard?
Now it’s time for your homework:
- Open your fridge. What’s lurking in there that needs to go? Have some vegetables that need to be used up? Leftover pieces of meat from dinner? Rice? Couscous?
- Open your cupboard and pantry. Have a few nuts left in a bag? Toasted chickpeas? Chow Mein noodles?
- Gather up 4-5 items for your wraps
Here’s what I mixed up
What I included;
- Shredded cabbage
- leftover roasted chicken
- diced cucumbers
- crumbled goat cheese
- Saffron Road Crunchy Chickpeas (Falafel flav0r)
- Lundberg Farms Roasted Herb Rice Couscous
- mayo/yogurt dressing
Guess what – it didn’t taste like leftovers! I mixed everything together and wrapped it up in a flour tortilla. You could add another dipping sauce to it or serve it as is with some kettle chips or veggies on the side.
What do you think of this leftover remix? Want to see more recipes that incorporate leftovers?
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