This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Birds Eye®, and Tyson® but all my opinions are my own. #pmedia #FastFreshFilling http://my-disclosur.es/OBsstV
Chicken Lentil and Veggie Green Wraps with Sriracha Ranch Dressing makes a quick and healthy summer lunch or dinner that uses the microwave!
Hey, it’s finally summertime. After months and months of frantic school year schedules, we busy parents need to cut ourselves some slack! While preparing a nutritious home-cooked meal is important for the well-being of any family, so is enjoying quality fun time together outside the kitchen. Personally, I have been spending an extra hour with the kids at the pool, gym or playing outdoor games without any worry of rushing back to get dinner going – and no, we are not ordering pizza or hitting the drive through on the way home!
Shopping for Birds Eye and Tyson at Walmart.
Instead, I’m relying on the Birds Eye Steamfresh® Protein Blends and Tyson® Grilled & Ready® Chicken Breast Fillets I know are waiting in the freezer. Combined with a few other fresh ingredients in my produce bin, I have a super nutritious, protein-rich meal to serve my hungry boys in less than 15 minutes – and without turning on a hot oven or grill! My entire recipe for Chicken, Lentil & Veggie Green Wraps with Sriracha Ranch can be made entirely in the microwave. It’s so freakin’ awesome and easy that even my kids can make dinner and bring it out to me while I rest myself pool side on the chaise lounge.
I am so loving these Birds Eye Steamfresh® Protein Blends, there are four different blends that combine veggies with added protein from ingredients like lentils, beans, quinoa and such. The California blend used in my Chicken, Lentil & Veggie Green Wraps is loaded with lentils, broccoli and edamame – all which are surprisingly good sources on plant-based protein. In fact, these Birds Eye Steamfresh® Protein Blends are a great dinner solution for vegetarians.
However, my family is a bit more carnivorous – so, no surprise the fully-cooked Tyson® Grilled & Ready® Chicken Breast Fillets were a hit. These 100% all natural pieces of white meat chicken can be used creatively in countless recipes and boast appetizing, caramelized hatch marks that make each fillet look like it’s been pulled straight off the grill!
The recipe is so easy just add carrots to the protein blend and microwave — and reheat the chicken in the microwave too! Then pile it in fresh, raw collard greens, Swiss chard or kale and roll up!
Eat your collard greens!
You can find both the Birds Eye Steamfresh® Protein Blends and Tyson® Grilled & Ready® Chicken Breast Fillets products in the freezer section of Walmart. And don’t forget to get your collard greens!
What would you do with an extra hour of free time this summer? Do you have a go-to 15 minute meal? Please share in the comments below! XOXO Jennifer
Microwave a healthy quick meal in under 15 minutes and enjoy more summer fun! This paleo green wrap uses kale, chard or collard leaves, chicken and veggies!
Course:
Main Dish, Salad, Vegetable
Cuisine:
American
Servings: 4 people
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1
10.8 oz bag
Birds Eye Steamfresh® Protein Blends – California Style
-
1/2
cup
matchstick cut carrots
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2
fillets
Tyson® Grilled & Ready® Chicken Breast Fillets
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4
large leaves
collard greens, Swiss Chard or kale
-
1/2
cup
prepared ranch dressing of choice
-
1
tablespoon
Sriracha Hot Pepper Sauce
more or less to taste
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In microwave safe bowl with lid, add protein blend veggie with carrots; toss together. Microwave for approximately 4 – 5 minutes on high, stirring halfway through.
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Set fillets on microwave-safe plate and microwave on “reheat” for 2 – 3 minutes or until warmed through but not scorching hot.
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Wash and dry four big leaves of collard greens and remove stems from below the intersection with each leaf. Also carefully cut and remove about 1” of stem up into each leaf with a paring knife – this will make “rolling” the wrap later easier.
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Spoon ¼ of the cooked vegetable mixture into center of each leaf, spreading out a bit while leaving plenty of room on the sides.
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Cut the fillets in half lengthwise to create two longer pieces of chicken. Place one piece of chicken on top of the vegetable mixture.
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To form wrap, fold tops and bottoms toward each other and keep secure with hands. Next, take one of the longer sides, fold over top of chicken and begin rolling into other side of leaf – secure with a toothpick. Repeat for remaining bundles.
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In small bowl, mix together ranch dressing and Sriracha sauce until well blended. Serve with wraps.
Grilling up a good hot dog is a rite of passage in the summer. I don’t eat franks often, but when I do, I usually end up putting a creative spin on the situation — ya know, something outside the bun!
Like these Beef Hot Dogs in a “Jalapeno” Bun — no enriched, white flour bread products, just a spicy flame-kissed pepper instead. It’s not hard to find big jalapenos that will sub in nicely for a bun, and you just split them open to grill — they take just about as long as the dogs do on the grates. Afterward, insert the hot dog (I prefer 100% Beef) and add crumbled queso fresco, Sriracha sauce, cilantro and crunch raw radish slices for garnish.
