I seem to be having a mid-life crisis when it comes to cooking food. When I first started cooking, it was for several siblings, my dad and my son. As I grow older, the number has shrunk to the point that on most nights I am cooking for myself. If this is not something you have experienced yet, it is like the culinary version of a haircut. You get a sassy new do and suddenly seem unable to calculate the proper amount of shampoo to use. This is why I keep my hair long, it has made the Marb Man happy or at least quiet for a few years and I don’t have to do physics to figure out how to wash my hair. Sadly, the kitchen version of this is taking longer to adjust to and I don’t think that keeping my hair long will help.
What am I babbling ceaselessly about this week? Leftovers! There is something depressing about eating the same meal four days running because you are used to cooking for a crowd. Some recipes freeze well, but there is a limit to the freezer real estate. My two favorite solutions to this are paninis and grilled wraps. You can get really creative with these things and they take so little time. Pepperoni pizza panini, BBQ pulled pork wraps..if you can name it and melt it between two slices of bread you are golden. The last time I had leftover chicken I made Chicken Cordon Bleu Wraps. Yummmmm! They were such a success that dear son even asked I could add them to the regular line-up. I got the idea from the cover of a Pampered Chef cookbook. Hope you enjoy!
Chicken Cordon Bleu Wraps:
- 3 leftover boneless, skinless chicken breasts
- 1/2 teaspoon Dijon mustard rub (or 1 teaspoon Dijon mustard)
- 1/4-1/2 cup light mayonnaise
- 1/2 cup shredded Swiss cheese
- 6 thin slices of deli ham
- 3 (11 inch) flour tortillas (room temp)
- Dice leftover chicken into 1/2 inch pieces.
- Combine the mayonnaise, Dijon, Swiss cheese and chicken in a medium bowl
- On the tortilla, lay out 2 slices of ham and top with 1/3 of the chicken mixture
- Fold in sides of tortilla and roll up tightly, burrito style
- Using a grill pan and press, grill on medium-low heat for 3-4 minutes a side
- Cut in half and enjoy your leftovers!