I first made these wraps last fall, when I was asked to make meals for a bunch of hard-working cowboys, but I realized I wouldn’t actually BE there to serve the lunch. Luckily these wraps hold very well overnight, and always receive rave reviews! I also made them this spring, when we went over to Colorado to meet my friend Nicole who was visiting from Germany.

The recipe comes from The Gourmet Cookbook, except I use roast chicken. While the recipe didn’t say anything about the make-ahead-ability of these wraps, I decided I’d take a chance.

I’m so glad I took the chance! The wraps were amazing, and got many compliments from the folks hard at work in the corral. I can’t remember how many Nicole and I made in Colorado, but this year I am making 24 wraps total. (yes, I multiplied the recipe by SIX!) And, same thing this year, with boys in school I won’t actually be here to serve the lunch, so I’m doing the same prep that I did last year.
I actually made the pickled onions and chipotle mayonnaise on Saturday, then assembled the wraps on Sunday night. I rolled each wrap with one end closed, one end open, then wrapped each one tightly in foil, and stood them upright (closed ends down) in a bowl in a cooler. Also in the cooler was a bag of apples, a couple bags of good chips, and plenty of my Crisp and Chewy Chocolate Chip Cookies in a ziploc bag.

You should definitely try these wraps at home!

Chicken Wraps with Chipotle Mayonnaise
Makes 4 sandwiches
Active Time: 30 minutes
Start to Finish: 2 1/2 hours (includes chilling)

“For many of us, these turkey sandwiches are a post-Thanksgiving ritual. Spicy chipotle mayonnaise and Mexican pickled onion are the key players: both condiments are extremely easy to prepare and take virtually no time at all. As the onion cools in its brine, it turns the color of a pink pinata and becomes crisp. It will keep for weeks in a glass jar in the fridge. The mayo is made with canned chipotles en adobo sauce, one of our favorite pantry staples. Children might prefer salsa rosada (or as it’s known in Utah, “fry sauce”)–a combination of mayo and ketchup. The sandwiches are also delicious made with leftover pot roast, roast pork, roast chicken, you name it.”

1 red onion (6 ounces), sliced crosswise 1/4 inch thick
1/2 cup cider vinegar
3/4 cup water
1/2 teaspoon salt

1 1/2 teaspoons chopped canned chipotle chiles in adobo, including some adobo sauce
1/4 cup mayonnaise (I use Best Foods aka Hellmann’s)

4 (8-inch) flour tortillas
1/4 pound sliced or shredded roast turkey or chicken
1/4 cup shredded lettuce leaves (I used romaine) or tender pea shoots
Salt and freshly ground black pepper

MAKE THE PICKLED ONION: Blanch onion in a 1 1/2-quart saucepan of boiling water for 1 minute; drain. Return onion to pan, add vinegar, water and salt, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 1 minute. Transfer mixture to a heatproof bowl. Cool, uncovered, then refrigerate until cold, covered, about 2 hours.

MAKE THE CHIPOTLE MAYONNAISE: Blend chipotle and mayonnaise in a blender or food processor until smooth.

MAKE THE WRAPS: Toast tortillas directly on (gas or electric) burners over moderate heat, turning over and rotating until slightly puffed and browned in spots, 40 to 60 seconds.
Spread 1 tablespoon chipotle mayonnaise on each tortilla. Arrange one quarter of chicken and lettuce across the middle of each tortilla and top with some drained pickled onion. Season with salt and pepper and roll up wraps.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
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You want quick and easy?  You got it!
You want something super, duper tasty!  This is it!
This may be my new favorite meal.  It took very little effort and it was SO good!  I’ve actually made this several times and it seems to get better and better. 
My favorite is Frank’s buffalo wing sauce.  It’s a good flavor and it works perfect in this. 
I spooned a bit of light ranch over mine because I am a condiment junkie.  Hubs thought his was fine as it was.  Blue cheese would be good too.
Buffalo Chicken Wraps Recipe

2 pounds boneless skinless chicken breasts
1/2 teaspoon salt
3/4 cup Franks Buffalo Wing Sauce
3/4 cup ranch dressing, light
10 – 100 calorie whole wheat tortillas

  • Place chicken and salt in the crock pot.  
  • Cover and cook for 6 – 7 hours on low.  
  • Remove chicken and empty crock pot of water. 
  • Shred the chicken and add back to the slow cooker.  
  • Mix ranch and buffalo wing sauce in a small bowl.  
  • Add the sauce to the chicken and stir.  
  • Serve on tortillas with lettuce.

Total calories = 2755 calories
10 servings = 276 calories per wrap

**I didn’t measure how much meat went on the tortillas but I THINK that we got 10 wraps out of this.

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Fire Day Friday; Grilled Shrimp Po’ Boy

Ok, ok… so I didn’t fill the bun up with enough shrimp before I took the picture… BUT.. just because it might not be the best picture does not mean that it wasn’t the best grilled shrimp po’ boy I’ve ever had.  Oh, no!  These sandwiches were downright DEE-licious.  And, let’s not forget simple.  You don’t have do to too much to make this really stand out.  I kept this very simple, but feel free to jazz it up if you want.  I know that traditional po’ boys are usually made by frying shrimp or oysters or whatever you have on there, but honestly, I like to try to keep things as healthy as I can, so I went for the grilling method.  Who needs all the bread any, right?  I mean you’ve got all the bread you need in the bun 🙂  Plus…you get to use your grill if you make them this way!!

Grilled Shrimp Po’ Boy
Created by Jenn’s Food Journey
Printable Recipe 
36-48 large frozen shrimp, thawed and tails removed
1-2 Tablespoon basil olive oil (you can use extra virgin olive oil)
salt and pepper
shredded lettuce or cabbage (I used coleslaw mix)
cherry tomatoes, quartered (I used about 1/2 cup)
hoagie buns or French sandwich rolls or even hot dog buns
fiery remoulade – recipe to follow
metal or wooden skewers (please soak wooden skewers in water for at least 30 minutes)

In a large bowl, add the shrimp and toss with olive oil and salt and pepper.  Allow to marinate for 1 hour.  Thread shrimp onto skewers.

Preheat grill to 375 degrees.  Place the skewered shrimp directly over the fire and grill for 3-5 minutes per side or until shrimp is cooked through.  Carefully remove from grill and allow to rest for 5 minutes.  Carefully remove shrimp from skewers.

To build your po’ boy – add a butt load of shrimp and top with cabbage/lettuce and tomatoes.  Drizzle on fiery remoulade.  Enjoy!

Fiery Remoulade
Created by Jenn’s Food Journey
1/4 cup mayonnaise
1 Tablespoon chili paste
1 teaspoon Sriracha
1 teaspoon lemon juice 

Mix all ingredients together in a small bowl until well combined.  Cover and refrigerate until ready to use.  Enjoy!


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These couldn’t have been much simpler and were super tasty!

1/2 pound ground beef per person
1 slice BOAR’S HEAD pastrami per person
1 green onion, minced per person
1 clove garlic, minced per person
1 slice provolone cheese per person
1/3 cup bread crumbs per 4 burgers
1 JUMBO egg per 4 burgers
salt and pepper to taste

  • Mix all ingredients together except cheese.
  • Form burgers by hand.
  • Chill 2 hours.
  • Pan fry or grill.
  • Top with provolone cheese and serve.

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Pizza Roll Up Burritos

So have you every had those frozen pizza rolls?  I’ve bought them. We eat them occasionally.  They are extremely greasy, fatty and like a million calories for 4 of them.  Not filling at all either.

These remind me of those but are like 10,000 times better!  I love how they get crispy in the oven, with out all the fat. They are also super easy to handle without all the mess.
I posted these on my other blog awhile back and recently made them again.  They deserve anther look.  They were incredibly simple and everyone loved them.
They are a little higher on the calories than I usually make but these are very filling!  I was completely satisfied with 1 of these bad boys and a side of watermelon.  

I thought about making these more like enchiladas and pour a bit of pizza sauce over and a bit of cheese but decided these were much neater. It certainly would have made a pretty presentation that way though!
We made extras and froze them for lunches.  We just take them out, thaw and microwave them for an awesome lunch. Or a snack in my kids’ case!
Pizza Roll Up Burritos

Adapted from Penny-Pinching Provisions

2 pounds ground turkey, 93%
1/2 large onion, chopped
1 red pepper, chopped
2 ounces pepperoni (about 50 slices), cut in half
1 (15 ounce) can pizza sauce
1 teaspoon dried oregano
10 slices mozzerella string cheese
10 – 100 calorie whole wheat tortillas

Cook turkey in pan until it’s almost done.  Toss in onion and pepper and cook for about 5 minutes or until ground turkey is no longer pink.  Add pepperoni slices, oregano and pizza sauce and simmer for a couple of minutes to warm.  Add about 1/2 cup pizza mix on tortilla.  Place 1 piece of string cheese along the middle on top and roll. Place seam side down in 9 x 13 pan.  I was able to put 9 in the pan, we just stuck the 10th one on a tortilla the next day for lunch.  Bake in oven at 350 for about 15 – 20 minutes until cheese is melted. 

Total calories = 3743 calories
10 servings = 374 calories per burrito

1 Pizza Roll Up Burrito + 2 cups watermelon = 474 calorie dinner

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I seriously love a good chicken salad sandwich.  I love how versatile it can be.  Different spices, different forms crunch, different dressings.  But it’s still chicken salad.  *sigh*  My favorite go-to meal.
Cranberry sounded highly interesting and I’m glad I tried it. I’ve made this a couple of times now and we enjoy it every time. 

Here I have it on an Arnold Selects Sandwich Thin.  I love them as they are only 100 calories. I will often put it on a whole wheat tortilla and make it as a wrap.  Anyway you serve it, it’s good.
Cranberry Chicken Salad Sandwich
Adapted from $5 dinners

1 lb boneless chicken, cooked and shredded
1/2 cup mayo, light
2 – 3 tbsp. celery, finely chopped
1 green onion, finely chopped
1/2 of a 15 oz. can of cranberry sauce
Salt and pepper to taste

Mix everything together.  Serve on Arnold Select sandwich things or whole wheat tortillas. Add lettuce if desired.

Total calories = 1220 calories
6 servings = 203 calories per sandwich without bread
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Philly Cheese Steak Sandwiches
1/2 pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 tablespoons butter
1 pound thinly sliced roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubs
2 cups water

Directions: In a large skillet, saute mushrooms, onions and green peppers in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace tops. Place on an ungreased baking sheet; cover with foil. Bake at 350 degrees for 15 minutes or until heated through. Meanwhile, in a sauce pan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.

Here’s what you’ll need:
-I used 2 containers of pre-packaged deli style roast beef
-I used the left over Provolone cheese that I had from last week’s Baked Ziti.

Wipe off the mushrooms with a paper towel and cut them up.  Cut up the onion and green pepper, too.  
Put 2 cups of water in a sauce pan and add 4 beef bouillon cubes.
Melt 2 tablespoons of butter in a pan. 
Slice open the bread while the butter is melting.

Saute the mushrooms, green peppers, and onions in the butter.

After the mixture has cooked for a bit, ladle in 1 cup of the beef bouillon stock into the onion mixture.

After the mixture has cooked for a while and onions were soft, add the prepackaged deli roast beef and seasoned the pan with Home Seasoning.

While the mixture cooks, slice up the meat into smaller slices.  Fill in the rolls with meat and veggies and then cover it with a slice of cheese.  

Pop the sandwiches in the oven for about 5-7 minutes so the cheese can melt.  

Here is what you’ll end up with:


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Fire Day Friday: Steak Sandwiches with Chimichurri Mayo

Sometimes I get so caught up in trying to find exciting new recipes that I forget about the simpler things in life….like sandwiches.  Sandwiches are so versatile and simple.  What’s not to love about that?  With a busy schedule and less and less time in the kitchen this week, I wanted to make something that would be filling and yet still make it seem like I worked hard to create a fantastic dinner 🙂  Enter the steak sandwich.  Simple, true, but add a little chimichurri mayo and, well, suddenly your steak sandwich is anything but simple.  It’s flavorful, it’s a tiny bit spicy, and it’s fresh tasting.  Definitely a great alternative to your usual sandwich spread.

I kept the steak marinade very simple, I knew the mayo would have a great flavor and I didn’t want that to be over shadowed.  You can marinate your steak in anything you want though, or even just drizzle with olive oil and season with salt and pepper, steaks don’t usually need much, they are usually so flavorful in themselves.
Steak Sandwiches with Chimichurri Mayo
Adapted from America’s Test Kitchen 30-Minute Suppers
1 lbs. top sirloin (or any steak really)
1/2 cup beer (I used Bud Light)
1 Tablespoon Worcestershire sauce
1 Tablespoon Sambal Oelek (chili paste)
5 Tablespoons mayonnaise
1 Tablespoon red wine vinegar
1 garlic clove, finely minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, finely chopped
4 hoagie buns, french rolls, or thick cut crusty bread
Lettuce (optional)
Tomato (optional)
Cucumber (optional)

In a bowl, mix together the beer, Worcestershire, and Sambal Oelek.  Place steak in a resealable bag and pour marinade over it.  Let marinate for at least 4 hours.

Meanwhile, in a small bowl, mix together the mayonnaise, vinegar, garlic, oregano, and red pepper flakes until smooth.  Add the parsley and stir to combine. Cover and place in refrigerator until ready to use. 

Preheat grill to 400 degrees.  Place the steak directly on the grill grates and grill until cooked to your liking.  I prefer medium rare so I put my steak on for about 5-6 minutes per side, depending on thickness.  Remove from grill and allow to sit for 5 minutes before slicing thin against the grain.   Slather some of the chimichurri mayo on the bread (I toasted my buns first..yum!!), arrange steak on bun and top with lettuce, tomato, and/or cucumber.  Enjoy!

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Remember when we were kids and there were all these neat spreads and sandwich makings?  Things Like Under World um I mean Underwood Deviled Ham.
Hubby loved it, but now that we are really watching what we put into our bodies I make everything fresh.  So, I set out to make a homemade ham spread for hubby’s lunches.  Now back then we also ate things like this on processed white bread, but today’s sandwiches were served on Oatnut bread.  I toyed with the idea of adding pineapple but hubby put the kibosh on that and ate it on the side.  I still think it might be good!

4 ounces cream cheese, softened
1 cup ham chunks
2 teaspoons Frank’s Red Hot Pepper Sauce

  • Process in batches in a small food processor until well blended.
  • Adjust hot sauce to taste.
  • Spread on sandwich.
  • Enjoy!
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