Supermarket Shortcuts are quite possibly one of the best kitchen hacks out there! Using convenience foods in any form can save you tons of time, while still producing some of the most flavorful meals you can imagine.
In the recipe below for Asian Chicken Wraps, we used rotisserie chicken to save time AND take full advantage of the delicious seasonings and juicy meat. You could use any leftover cooked chicken from your fridge as well.
A few other Supermarket Shortcuts you might want to consider:
- Buy from the salad bar. Take a look at your supermarket’s salad bar from an ingredient perspective. Sliced bell peppers, carrots, mushrooms, broccoli florets, and cooked chicken make a quick stir-fry. Zucchini chunks and prewashed spinach are the start of a great vegetable lasagna. What can you find for a frittata or soup?
- Precooked rice. Often available in pouches or plastic tubs, all it takes from you is a quick 90-second heat-up in the microwave and you’ll save 30 to 45 minutes that you would have spent cooking rice.
- Refrigerated or frozen dough. From pizza dough to crescent rolls, puff pastry to pie crust, there is no shame in basing your cooking around these timesavers.
- Frozen fruits and veggies. They’re all great to have on hand, but keep a bag of frozen chopped onions in your freezer for tear-free meal prep.
- Rada’s Quick Mixes. With a variety of delicious soup, dip, cheesecake, and cheeseball mixes to choose from, a delicious meal, dessert, or snack are only a few minutes–and a few ingredients–away.
Asian Chicken Wraps
INGREDIENTS (Serves 8)
3 T. toasted sesame oil, divided
1½ C. diced rotisserie chicken
1½ tsp. minced garlic
1 (14 oz.) can bean sprouts, drained
1 (8 oz.) can sliced water chestnuts, drained
2½ C. shredded cabbage or coleslaw mix, divided
⅓ C. hoisin sauce
⅓ C. soy sauce
¼ C. brown sugar
2 T. cornstarch
8 (8″) flour tortillas, warmed
1 tomato, diced
Chow mein noodles
Heat 1 tablespoon of the oil in a big skillet over medium-high heat. Add the chicken, garlic, bean sprouts, water chestnuts, and 2 cups of the cabbage; cook for 4 minutes.
In a small bowl, whisk together the hoisin sauce, soy sauce, brown sugar, cornstarch, and the remaining 2 tablespoons oil; pour into the skillet with the chicken and bring to a boil. Heat briefly to thicken sauce.
Divide the chicken mixture evenly among the tortillas, add the remaining ½ cup cabbage, and top with tomato and noodles; roll up and enjoy!
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