Since I stayed up way too late last night contemplating “The Wrestler”, I had little energy to get a creative meal going on this AM. Thus, today’s breakfast was very similar to yesterday’s. I added a tablespoon of ground flax and a dash of cinnamon to my 1/2 cup of 0% plain Greek yogurt, and topped that with a 1/2 cup serving of Power Breakfast Granola and several sliced strawberries.
I’m loving this granola so much that I had another serving of it as my morning snack, eaten with my hands. Messy, but delicious… although it didn’t hold me over as well as I would have liked. I ate the banana I packed for my afternoon snack before spin.
Class was alright today. We had a substitute teacher who was very… energetic. I found myself getting a little annoyed with her by the end, but I realized I was annoyed because she was pushing me harder than I usually work. 60 seconds of sprints? A whole song of “level 8-10” hills? Woman, I am only human. Class is usually 45 minutes, but she said that anyone who wanted to stay for a full hour could. I was planning on staying, but I left. I was spent after 45 minutes.
Back at the office, I devoured this baby…
Asian Chicken Wrap from So Easy by Ellie Krieger
Makes 4 servings:
For the Sauce:
- 3 tbsp plain Greek-style nonfat yogurt
- 2 tbsp mayonnaise
- 1 tbsp brown sugar
- 1 tbsp low-sodium soy sauce
- 1 tsp Dijon mustard
- 1/2 tsp toasted sesame oil
- 1/4 tsp Thai-style chili sauce (such as Sriracha), optional
For the Sandwich:
- 12 napa cabbage leaves, white center ribs removed (I couldn’t find napa cabbage-I don’t think it’s in season yet- so I used romaine which was still good)
- 4 whole-wheat wrap breads (about 9 inches in diameter)
- 4 cooked chicken breast halves (about 5 oz each), sliced into 1/2-inch thick slices
- 1 red bell pepper, sliced into thin strips
- To make the sauce, combine the yogurt, mayonnaise, brown sugar, soy sauce, mustard, sesame oil, and chili sauce, if using, and stir until well blended. The sauce will keep up to 5 days in an airtight container in the refrigerator.
- To make each wrap, place 2 cabbage leaves on 1 wrap bread, then layer with a quarter of the chicken and peppers. Drizzle with 2 tbsp of the sauce. Top with an additional cabbage leaf. Fold the bread about an inch over each end of the filling, then roll up.
- Serve or wrap in foil to go.
This was really good, although I wish I had gotten larger tortillas. These little guys don’t “wrap” very well. Expect to see this much more this week!
Also, I definitely ate almond butter with a spoon for my afternoon snack.. I figured if it’s good enough to do while standing in the kitchen, it’s good enough to do at work!
Note: I’m in the process of becoming self-hosted, so there may be a few kinks to work out and I might have to go offline for a bit. If so, don’t panic (haha!). I’ll be back in no time! Be on the lookout for a new domain name soon!