Light Chicken Wrap


◾1 container 2 % Greek yogurt
◾1/3 cup crumbled feta cheese
◾4 pita flatbreads
◾1/4 cup shredded rotissiere chicken
◾Shredded iceberg lettuce
◾Cucumber slices
◾1 tomato, sliced
◾Onion slices


Combine Greek yogurt and crumbled feta cheese. Cut 4 pita flatbreads into 8 halves. Spoon an equal amount of yogurt mixture into each half, 1/4 cup shredded rotissiere chicken, shredded iceberg lettuce and slices of cucumber, tomato and red onion.

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Rice Paper Rolls


2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

2 teaspoons canola oil

1/2 cup water

1/4 cup creamy peanut butter

1/4 cup hoisin sauce

2 tablespoons tomato paste

ROLLS:  4 ounces uncooked thin rice noodles

2 teaspoons hoisin sauce,

optional 1 medium sweet red pepper,

julienned 1 medium cucumber, seeded and julienned

1 medium carrot,

julienned  12 rice papers (8 inches) or spring roll wrappers

1/2 cup dry roasted peanuts,

chopped   1/2 cup fresh cilantro leaves, optional.

Serves 12 Prep time: 30 minutes
In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender.
Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened.
Remove from the heat; set aside.For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well.
Add hoisin sauce if desired; toss to coat.
In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables.
Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly.
Place seam side down on a serving platter. Repeat with remaining ingredients.Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.Yield: 1 dozen.
Nutritional Facts
1 roll with 2 teaspoons sauce equals 191 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 179 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Rice Paper Rolls in Taste of Home December/January 2012, p106
Originally published as Rice Paper Rolls in Taste of Home December/January 2012, p106rice rolls

February Fish Recipe: Tilapia Tacos With Cucumber Relish

Tilapia Tacos With Cucumber Relish
Tilapia Tacos With Cucumber Relish
Serves 4

  • 1 tablespoon olive oil, plus more for the grill
  • 4 6-ounce tilapia, halibut, or black bass fillets
  • 1 teaspoon ground coriander
  • kosher salt and black pepper
  • 6 radishes, sliced
  • 1 cucumber, halved and sliced
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 8 corn tortillas, warmed
  • 1/4 cup sour cream
    1 cup fresh cilantro leaves

Heat grill to high; oil grill. Season the fish with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper and grill until   cooked through, 1 to 2 minutes per side. Break into pieces.

In a medium bowl, toss the radishes and cucumber with the lime juice, oil, and ¼ teaspoon each salt and pepper. Serve the fish in the tortillas with the cucumber relish, cilantro, sour cream, and lime wedges.

Credit: Photograph property of Charles Masters. Copyright © 2014 Time Inc. Lifestyle Group. All rights reserved.