So many foods come rolled up. Wraps, eggrolls, burritos, and so much more! I was struck by this concept and felt curious enough to shine a light on these rolled up recipes!
Mexican Chicken and Rice Wraps
- 1 pound Boneless Chicken Breasts
- 2 cups of water
- 1 cup of Salsa
- 1 packet Taco Seasoning
- 1 cup Rice, uncooked
- 1 can Whole Kernel Corn
- 1 tablespoon vegetable oil
- 1/4 teaspoon Crushed Red Pepper
- 10 Tortillas
- 1 cup Cheddar Melt Topping, shredded
- In a pan, cook chicken in oil until lightly browned.
- Cut cooked chicken into thin strips, about ¼” each.
- Add 2 cups water to chicken along with salsa, crushed red pepper, and taco seasoning.
- Heat to a boil, stir in rice and corn and cover.
- Cook on low heat until rice is cooked, about 15-20 minutes.
- Divide the mixture evenly among the tortillas, top with cheese and roll-up.
- Wrap individually in plastic wrap, place in a freezer bag and freeze. Reheat as needed in the microwave for a yummy lunch or snack at work!
Easy egg roll recipe
- 1 lb ground pork
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1-quart vegetable oil, for frying
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 3 cups coleslaw mix
- 12 egg roll wrappers
- In a medium skillet over medium heat, cook the pork, breaking it up as it cooks. When it is halfway cooked, sprinkle the ground ginger and garlic powder over the pork and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.
- In another large heavy pot, heat oil to 375ºF or medium-high heat. While the oil is heating, combine the flour and water in a bowl until they form a paste. In a separate bowl, combine the coleslaw mix and reserved pork mixture. Mix it all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the pork mixture on the egg roll paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place the egg rolls into the heated oil and fry, turning occasionally, until golden brown. Remove from the oil and drain on paper towels or a rack.
Chipotle chicken burrito
- 1 tablespoon vegetable oil
- 3/4 cup pico de gallo or fresh salsa
- 1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can
- 1 14-ounce can pinto beans, drained and rinsed
- 1 1/2 cups shredded rotisserie chicken, skin removed
- 1/4 cup roughly chopped fresh cilantro
- Kosher salt
- 4 burrito-size flour tortillas
- 1 1/3 cups cooked white rice, warmed
- 1 1/3 cups shredded monterey jack cheese (about 5 ounces)
- 1 1/3 cups shredded romaine lettuce
- Guacamole, for serving (optional)
- Heat the vegetable oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle, and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
- Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
- Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole.
- 6 sheets sushi seaweed aka nori
- 1 batch prepared sushi rice
- 1/2 lb sushi-grade raw salmon or desired raw fish of choice
- 4 oz cream cheese sliced into strips
- 1 avocado sliced
- soy sauce for serving
- Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
- Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.