Chicken and Bacon Salad Wraps with Poppyseed Dressing

by Jessica Randhawa in , ,


This post was sponsored by Eat Smart as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. I received product samples to facilitate my review.

I've expressed my borderline obsession with salads before, but just in case you didn't know- big, small, dense or light, salad is my favorite company come mealtime.

Unfortunately, I don't always have enough time to sit and eat an entire bowl of salad in one sitting (one word: toddler). So, when life gets crazy (all the time), I take my favorite green salad goodness and wrap 'em up in a giant tortilla. Easily eaten on-the-go, wraps are perfect for lunch or for dinner and even better for all those crazy (or lazy) days.

Since my days tend to run in a mostly crazy, wonderful sort of way, I always keep my eyes open for items that not only make meal prep easier and faster, but also taste delicious while staying healthy. Not always easy, I know.

I know.

But, you guys, it is easy! I promise. Thanks to Eat Smart Gourmet Vegetable Salad Kits and minimal meal prep, you can have dinner on the table in less than 10 minutes. I know this because I've done it and (confession) I am the slowest cook on this planet.

Alright, so now that I've name-dropped a product, what is it and what's so great about it?

As the name implies, they're salad kits. Complete salad kits. They have everything you could possibly need for a healthy, delicious, on-the-go lunch or dinner. They can be eaten as-is or added to your favorite recipes saving you lots and lots of time. They are the perfect base to be used in side-dishes, appetizers, and main dishes. And, included in each salad kit is a blend of at least five superfoods along with toppings and dressings.

They come in 5 varieties:

Eat Smart Strawberry Harvest Vegetable Salad Kit
Eat Smart Sunflower Kale Vegetable Kale Salad Kit
Eat Smart Asian Sesame Vegetable Salad Kit
Eat Smart Southwest Vegetable Salad Kit
Eat Smart Sweet Kale Vegetable Salad Kit

They are ALL delicious, you guys. I know this because I have eaten all of them.

Since eating plain salad or greens or vegetables isn't for everyone, I made these Chicken and Bacon Salad Wraps with Poppyseed Dressing. Boiled shredded chicken, bacon pieces, chopped strawberries and avocado are added Eat Smart Sweet Kale Vegetable Salad Kit (which alone is packed full of seven superfoods including kale, green cabbage, broccoli, Brussels sprouts, chicory, roasted pumpkin seeds and dried cranberries, along with poppyseed dressing). 

These wraps were a HUGE hit at my house and are super healthy - minus the bacon, but I don't think a few bacon bits will do any serious harm. Plus, if it gets a salad hater to eat salad, then It's worth it. However, you can always leave off the bacon and add extra chicken. The mix of creamy avocado, sweet strawberries and cranberries, salty bacon and crunchy pumpkin seeds make this one healthy treat.

And it gets even better!

Between 9/16/2016 and 10/07/2016, You can enter for the chance to win one (1) of ten (10) AMEX Gift Cards at $50 each plus samples of all five Eat Smart Gourmet Vegetable Salad Kits (for a total of 5 salads).

I-C will randomly select winners from all program entries and will facilitate fulfillment of the winning prizes (10)

Need some easy dinners right away? Find the nearest Eat Smart Gourmet Salad Kit at a store near you and like them on Facebook!

Chicken and Bacon Salad Wraps with Poppyseed Dressing

Prep Time: 5 minutes  /  Cook Time: 10 minutes / Total Time: 15 minutes
Yield: 4 wraps

Ingredients

2 strips bacon, chopped
2 boneless skinless chicken breasts, boiled and shredded
2 avocado
Juice from 1/2 lime
1 package Eat Smart Sweet Kale Salad Kit
2 cups strawberries, stem removed and chopped
4 large tortillas (I used sun dried tomato, however, warning- they can be tougher to roll and wrap than classic flour)

Instructions

  1. Heat a medium skillet over medium heat. When hot, add chopped bacon and stir. Continue to cook the bacon until lightly brown and most of the fat has been rendered off. Carefully remove bacon from skillet using a slotted spoon to a plate lined with a paper towel. Set aside.

  2. In a medium bowl smash the 2 avocados with a fork until desired consistency is reached (I prefer mine a little chunkier, so I didn't do a whole lot of mashing). Mix in the fresh lime juice.

  3. Gather remaining ingredients and prepare them for the wraps- the shredded chicken, Sweet Kale Salad Kit, strawberries and tortillas. Starting with the avocado spread and finishing with the provided poppyseed dressing (so good!) in the salad kit, feel free to add as much or as little meat and greens and fruit as you desire. Then wrap and eat! 

Enjoy!

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Spicy Shrimp Tacos with Mango Watermelon Salsa and Cilantro Lime Crema

by Jessica Randhawa in , , , , , ,


Since temperatures have crossed over into the 100s the past few days, I decided to have one last summer HOORAH before I officially dive into pots of hot, steamy soup and pumpkin spice everything. Although I look forward to the comforts of fall and winter flavors all year long, I have grown quite accustomed to my ginormous bowl of fresh fruit for lunch.

The would have been a day, just a few years ago, when I would have turned my nose up at a recipe like this- like this, meaning, a combination of mixed fruits with cilantro AND shrimp all wrapped in a tortilla. 

How could a taco like that possibly taste good?

It's like a slice of the Caribbean- at least that's where I'm off to when I take a bite. Everything about these tacos- the fresh fruit, fresh shrimp, and refreshing crema- speaks the language of golden sandy beaches, turquoise blue water and cold drinks with umbrellas.

Yep.

You're welcome.

Spicy Shrimp Tacos with Mango Watermelon Salsa and Cilantro Lime Crema

Prep Time: 25 minutes / Cook Time: 10 minutes / Total Time: 35 minutes
Yield: 6-8 tacos

Ingredients

For the Shrimp:
1 pound shrimp, peeled and tails removed
2 tablespoons olive oil, divided
3 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
Juice + zest from 1 lime

For the Cilantro Lime Crema:
1/2 cup Greek yogurt
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon salt + more to taste
2 cloves garlic, minced
Juice + zest from 1 lime
1/8 teaspoon ground cumin
Fresh ground pepper
1 large bunch cilantro, stems removed and finely chopped

For the Salsa: follow recipe instructions... HERE

1 package corn tortillas (or tortilla of choice)


Instructions

  1. First prepare the Mango, Watermelon and Corn Salsa. Cover and set aside or place in the refrigerator to keep fresh.

  2. In the bowl of a large food processor, add all ingredients for the cilantro lime crema except for the cilantro. Process until smooth and creamy. Add cilantro to the bowl and pulse just until the cilantro is fully incorporated. Season to taste, mixing in any additions by hand.

  3. Prepare the shrimp. In a large bowl whisk together the olive oil, minced garlic, chili powder, onion powder, salt and lime juice and zest. Add shrimp and toss to coat. Heat a large skillet over medium-high heat and add remaining olive oil. When skillet is hot add the shrimp in a single layer and cook for 2-3 minutes, or until bottom side is pink. Carefully mix the shrimp and continue to cook until the flesh of the shrimp is completely pink and opaque, without any grey parts.

  4. Build your tacos! 

Enjoy!

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Healthy Zucchini Chocolate Chip Muffins

by Jessica Randhawa in , , ,


A trip to the pediatrician, work projects, workouts, muffin baking, presidential debates, sleep (when I mean to, and when I don't), dog park runs and the 24/7 job as Mom has kept me pretty busy the past couple days. I fell asleep (again) when putting my 2-year-old to bed last night, woke up just in time for my own bedtime at 10pm, but not before finishing both the leftover pumpkin bread AND ice cream while standing over the kitchen island half asleep.

In other words, business as usual.

Yesterday, however, before I got my hands on the pumpkin bread and ice cream, I wanted something healthy, nutritious, and filling, but also sweet and chocolaty. When I discovered a pile of zucchini that needed to be eaten, muffins seemed to be just what my stomach (or brain?) ordered. Muffins are my favorite; and now that I've discovered I can make muffins as healthy or unhealthy as I want

These Zucchini Chocolate Chip Muffins fall somewhere in the middle- not the healthiest, but far from unhealthy, too.

Less oil and sugar and loads of healthy zucchini, these beauties are moist and oh, so yummy! Packed with mini chocolate chips, they make the perfect healthy sweet (or snack). Plus, it's a great way to sneak veggies into your littles tummies.

Healthy Zucchini Chocolate Chip Muffins

Prep Time: 20 minutes / Cook Time: 18 minutes / Total Time: 38 minutes
Yield: 14 muffins

Ingredients

2 1/2 cups shredded, unpeeled zucchini (I used 4 small zucchini)
1 cup mashed ripe banana (about 2 small/medium bananas)
1/4 cup melted coconut oil or canola oil
1/4 cup honey or maple syrup
1/4 cup brown sugar
2 teaspoons pure vanilla extract
2 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups white whole wheat flour
Semi-sweet chocolate chips (I used mini)
Chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 375 degrees F and lightly grease a standard 12-cup muffin pan or line with paper liners.
  2. Grate the zucchini using a cheese grater. Gather it in a clean towel or paper towels and remove as much excess water as possible. Set aside.
  3. In a large mixing bowl, whisk together the mashed banana, honey, brown sugar, preferred oil and vanilla extract until fully combined. Add the eggs and whisk again until fully mixed (if you used melted coconut oil, make sure the eggs were brought to room temperature otherwise the oil may re-solidify).
  4. In the same bowl, add the cinnamon, baking soda, baking powder and salt and mix to combine. Carefully add the flour and gently mix until flour has nearly disappeared. Using a wooden spoon or rubber spatula, fold in the grated zucchini, chocolate chips and optional nuts (try not to over mix!).
  5. Using a spoon, scoop the batter into the prepared muffin cups and bake for approximately 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow them to cool for 5 minutes before transferring to a wire rack. 

Enjoy!

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