Thai Steak Cabbage Wraps

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Thai Steak Cabbage Wraps
Flavors are fresh and vibrant in this easy take-out style dish.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat a grill to medium-high. Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, 2-4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Toss with 1 tsp. sesame oil and season with salt and pepper.
  2. Combine 1/4 cup water, the chili sauce, fish sauce, lime juice, and 2 pinches of salt in a small bowl. Set aside.
  3. Season the steak on both sides with salt and pepper and rub all over with the oyster sauce and remaining 1 tsp. sesame oil. Grill the steak 5-6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes.
  4. Meanwhile pull off 16 outer leaves from the cabbage and cut off the leafy tops. Thinly slice the steak against the grain. Fill the cabbage leaves with the noodles, mango, steak, peanuts, cilantro, and basil. Season with salt. Serve with the sauce. Enjoy!
Recipe Notes

Recipe adapted from Food Network

Mexican Chicken & Avocado Salad

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Mexican Chicken & Avocado Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Dressing: Place lime juice, honey, 1/4 cup olive oil, and garlic in a jar. Season with salt and pepper, shake well. Put 2 Tbsp of dressing in a ziplock bag, add chipotle, oregano, cumin, and season with salt and pepper, mix. Add chicken, seal and massage to coat. Marinate 30 min-overnight.
  2. Heat grill, and cook chicken till cooked through. Slice.
  3. Add 2 Tbsp cilantro into dressing, shake.
  4. Place avocado, corn, tomato, and onion in a bowl. Add the remaining cilantro, drizzle with a bit of the dressing, toss gently. Place lettuce in a bowl, drizzle with a bit of the dressing, toss. Assemble salad: Place lettuce on a serving platter. Top with avocado, corn mixture, and sliced chicken. Drizzle with remaining dressing. Enjoy!
Recipe Notes

Recipe adapted from Recipe Tin Eats

Turkey and Chipotle Cream Wrap

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Turkey and Chipotle Cream Wrap
The sauce on this wrap sandwich is so good.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a small bowl, combine mayonnaise, scallion, mint, chipotle and lime juice; season with salt.
  2. Heat a heavy saucepan over medium heat. Add 1 tortilla and cook for 15 seconds. Transfer to a plate and cover with a dish towel. Repeat with remaining tortillas.
  3. Spread each tortilla with 2 Tbsp chipotle cream and top with 1/4 of the turkey, spinach and red pepper, then roll up. Wrap in wax paper and fold up ends to secure. Refrigerate for up to 4 hours. Cut wraps in half and serve. Enjoy!
Recipe Notes

Recipe adapted from Rachael Ray