Leftover Chicken Wrap

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These wraps are lovely!  It’s a great use for leftover chicken (or turkey) Even without the wrap (or even the chicken really), the star of this post is the salad and dressing, which would make a great side-dish just own it’s own.


This recipe is just one of a handful of reasons why I recently ventured out into the cold last week and picked myself up a copy of Jamie Oliver’s “Save with Jamie” cookbook.  I’m skipping a bit ahead in the story, let me go back…It was a typical Saturday late morning and I was perusing the TV channels, looking for something interesting to keep me from doing anything productive.  I stopped when I came across an episode of Jamie’s Money Saving Meals (considering anything with Jamie Oliver is pretty much guaranteed to be entertaining… with phrases like “just wazz it up” and “bang it in my gob”, how can you go wrong?).  Anyway, this episode included a version of this wrap spotlighting leftover chicken as a budget-friendly option (and also a couple other recipes that looked very intriguing).  End result is this book made a nice addition to the collection and I’ve acquired some new/easy dinner ideas that I’m quite excited about.


PREP TIME: COOK TIME: TOTAL TIME: 30 min YIELD: 2-3 servings

  • leftover chicken (about 1/2 c or however much you have), pulled apart so it fits reasonably in a wrap
  • 1 tbsp hoisin sauce
  • 2-3 10″ soft tortilla shells


  • 1 cup fine rice noodles (cover with boiling water, drain after 5-10 min after noodles have softened)
  • half of a yellow pepper, finely sliced (about 1/3 cup)
  • 1/2 cup cucumber, sliced
  • 2 tbsp green onion, sliced
  • 1/2 cup carrot, julienned
  • 1 tbsp fresh chilli pepper or jalapeño pepper
  • 4 large leaves romaine or other green lettuce of choice, sliced
  • grated zest from half a lime


  • 1 tbsp olive oil
  • juice from half a lime (about 3 tbsp)
  • 1 tsp sesame oil
  • 1 tsp sweet chilli sauce
  1. In medium frying pan, over medium heat, combine chicken and hoisin sauce and re-heat until chicken starts to go crispy/sticky (~10 minutes)
  2. Meanwhile, mix together dressing ingredients.
  3. Combine salad ingredients and toss together with dressing.
  4. Now, the fun part, stuff the wrap with a little chicken and a whole bunch of salad– a little more than what you think you can reasonably fit into a 10″ tortilla shell
  5. Garnish with a little cilantro and/or sesame seeds if you’re feeling fancy, wrap it up then do your best and try to eat it without making a mess.  It’s best if served immediately (otherwise the tortilla can go a little soggy).

Italian Salad Dressing

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I think of this recipe as akin to the house dressing at the Olive Garden.  With that in mind, it goes great in a lettuce, tomato, red onion (thinly sliced) salad complete with garlic croutons and topped with some grated parmesan cheese.


Why eat out when you can mimic the best part of the Olive Garden experience (IMO) at home, using some freshly grown lettuce from the garden?

  • 1/2 cup mayonnaise
  • 1/3 cup white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 4 tbsp corn syrup
  • 1 tbsp lemon juice
  • 5 tsp grated parmesan cheese
  • 1 clove garlic, minced
  • 1 tsp italian seasoning mix
  • 1/2 tsp dried parsley flakes
  • pinch black pepper
  • 1/2 tsp xanthan gum (optional)
  1. Combine all ingredients and mix thoroughly.  Note the xanthan gum is optional, however it does help to make the thick consistency of the dressing.
  2. Store in an airtight container in the refrigerator for one to two weeks.

Warm Potato Salad

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It may not be a mainstream menu item in most restaurants, but over the last couple of years I’ve enjoyed a few different variations of the Warm Potato Salad while eating out. Craving something dilly and in anticipation for company coming over for a BBQ dinner– I went on the search. In my travels, I came across this Earl’s copycat recipe from Playing with My Food. It was the beginning of something amazing. I’ve made a few modifications to make it more to my tastes.


My better half is not a fan of cold salads in general, unless it’s of the lettuce variety then it might be tolerable. So, I was glad when he embraced the idea of this warm salad. BBQ season around here is definitely well underway and so far this has become a new staple in this house.

  • 4 to 6 medium to large russet potatoes
  • Kernels stripped from 1 to 2 cobs of fresh corn; approximately 1/2 cup
  • 5 cloves of garlic, minced
  • 2 tsp olive oil (or just enough to lightly coat vegetables)
  • 1/2 tsp each salt and fresh ground pepper, or to taste
  • 5 to 6 strips of cooked bacon
  • 1/2 cup mayonnaise
  • 1/2 cup plain greek yoghurt or sour cream
  • 1 tsp lemon juice
  • 1/4 cup fresh dill
  • 1/4 cup fresh chives
  • 1/2 cup grated sharp cheddar cheese
  1. Preheat oven to 425F.  Do not bother peeling the potatoes– wash them well, but leave the skins on.  Dice potatoes in approximately 1/2 inch pieces.  Strip fresh corn kernels and combine with potatoes and minced garlic.  Using frozen or canned corn would not be a deal-breaker, but why not fresh if it happens to be in season.  Season with salt/pepper and lightly coat the mixture in olive oil.  Bake for ~30 to 40 minutes until potatoes are soft when a fork is inserted and their outsides are beginning to get crispy and golden.  Alternatively– if you’re short on time and don’t want to wait, you can microwave the potatoes prior to dicing them on the ‘baked potato’ setting, and this should cut your bake time down by 10-15 minutes.
  2. Meanwhile, chop bacon, dill and chives.  Combine the remaining ingredients, mix and set aside to use when the rest is ready to come out of the oven.
  3. Important: do not mix the sauce in until you’re just ready to serve.  Also a note of caution– the texture of the sauce changes not for the better (thus is the nature with mayonnaise) when the mixture is reheated, so avoid if possible.
  4. Enjoy!