lunchbox life: chicken spring roll wraps with kale + bok choy salad


For this week’s lunches, I’ve yet again invoked the help of our CSA, The Dirt Farmer.  This whole wheat wrap, much like a spring or summer roll, is full of chicken, cabbage, and carrots, and the kale, bok choy, and baby swiss chard salad mix was an easy pairing with some extra carrot slices and a yummy peanut sesame dressing.  The peanut dressing on the salad includes a personal favorite product, PB2.  PB2 is an all natural ground peanut powder and, mixed with water, it’s the same as peanut butter but with 85% less fat and calories.  I’m a big fan of peanut butter, and I love this product!  You can find it at Kroger in the all natural and organic section of the store, and you can also find it here.  Bell Plantation, PB2’s home base, is in Tifton, Georgia, so I like the idea that this nationally-distributed product is created just and hour and a half down the road from me.

Chicken Spring Roll Wraps

1 lb. chicken breast tenderloins

1 tsp. Chinese five spice

1/4 tsp. cayenne red pepper

1/2 tsp. white pepper

1 Tbsp. garlic powder

1 Tbsp. kosher salt

1 tsp. cracked black pepper

1 Tbsp. canola oil

1 Tbsp. white sesame seeds

2 tsp. honey

1 small head savoy cabbage, chopped into 1/2 inch ribbons

1 Tbsp. canola oil

1 Tbsp. soy sauce

1 tsp. fish sauce

1 tsp. salt

1 tsp. grated ginger

1 large carrot, peeled into ribbons

5 whole wheat tortillas

In a small bowl, mix the Chinese five spice, cayenne, garlic powder, white pepper, salt, and pepper.  In a medium bowl, add the spices, the canola oil, and the chicken breast tenderloins and let it sit on the counter for about ten minutes.  While the chicken is quickly marinating, heat a medium skillet over medium-high heat and add the canola oil and grated ginger.  After about two minutes, add the cabbage, soy sauce, and fish sauce.  Give the cabbage a quick stir-fry, tossing frequently, for about 3-4 minutes; set aside.  Heat a grill pan over medium-high heat and add the chicken tenderloins.  Cook for about six minutes on each side, then chop the chicken into bite-size pieces.  Toss chicken pieces with sesame seeds and honey.

To assemble the wraps, lay out the tortillas and layer the cabbage, chicken, and carrot ribbons.  Roll up each tortilla and slice in half on the diagonal.

Kale + Bok Choy Salad

4 cups baby kale, bok choy, swiss chard, or a combination

1/2 carrot, peeled into ribbons

for the dressing:

2 Tbsp. PB2

1 Tbsp. water

juice of half of 1 lemon

1 Tbsp. canola oil

1 tsp. sriracha

1 Tbsp. soy sauce

Whisk or shake the dressing ingredients together and dress the greens and carrots.


WW info: 1 wrap + salad = 7 PP


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