By the time it's lunch time, most of us at work get exhausted after hectic morning schedules packed with meetings, one after another. And we usually and unwillingly end up grabbing something from the nearest burger joint, order in, or ask the office boy to get some food for lunch from the nearby restaurant.
Quick And easy chicken burritos
If you do not have cooked chicken on hand, grill or sear 2 chicken breasts for 10 minutes then slice into thin strips.
2 cups cooked shredded chicken
½ cup mozzarella cheese
1 tomato diced
2 tbsp cilantro chopped
4 large tortillas
1 tbsp oil
Mix the shredded chicken, cheese, cilantro, and the diced tomatoes.
Lay a tortilla flat on a plate and add ¼ of the mixture, form a roll. Repeat the process for all four tortillas.
Pour one tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan and cook for two minutes on medium-high heat. Flip on the other side and cook for another few minutes or until the burritos are golden in colour. Serve warm.
Creamy buffalo chicken and black bean quesadillas
1 ½ cups cooked and shredded chicken
1 can black beans, rinsed and drained
¼ cup shredded cheddar cheese
¼ cup hot sauce (or other wing sauce)
¼ cup sour cream (plus more for topping)
2 tbsp diced green onion
Salt and pepper to taste
In a small sauce pan combine chicken, sour cream, wing sauce, black beans, and salt and pepper to taste. Stir and bring to a slight simmer, remove from heat.
Heat a skillet to medium heat and lightly spray with Pam.
Place tortilla on the heated skillet.
Spread about a quarter to a half cup of the chicken mixture onto one half of the tortilla. Sprinkle with cheese.
Cook for three to four minutes or until bottom side is golden brown. Fold the top of the quesadilla in half to close the quesadilla. Flip and cook for another two to three minutes or until cheese is melted.
Garnish with sour cream and diced green onion.
Spicy cilantro shrimp with honey lime dipping sauce
For the shrimp:
1 tsp paprika
¾ tsp salt
½ tsp cumin
1/8 tsp cayenne pepper
1/8 tsp ground cinnamon
1 pound large shrimp, peeled and deveined
1 tbsp butter
2 tbsp fresh lime juice
2 tbsp cilantro, chopped
Combine the paprika, salt, cumin, cayenne, and cinnamon in a large bowl. Add the shrimp and toss to fully coat the shrimp in seasoning. In a large skillet, melt butter over medium-high heat. Add the shrimp and cook about two minutes on each side. You’ll know the shrimp is done when it turns pink and curls into a “C” shape. Toss the shrimp with fresh lime juice and cilantro and serve with honey lime dipping sauce.
For the dipping sauce:
1 cup sour cream
1/3 cup cilantro, finely chopped
2 tbsp fresh lime juice
1 tbsp honey
1 ½ tsp grated lime peel
¼ tsp salt
Mix all the ingredients and chill until ready to serve with spicy cilantro shrimp.
Crunchy Asian ramen noodle salad
For the salad:
1 bowl coleslaw mix (of your choice)
2 packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 mango, peeled, pitted, and diced)
½ cup thinly-sliced almonds
½ cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)
For the Asian honey vinaigrette:
½ cup avocado oil (or vegetable oil, or any cooking oil)
¼ cup honey (or your desired sweetener)
¼ cup rice vinegar
2 tsp soy sauce
¼ tsp toasted sesame oil
Pinch of salt and black pepper
Whisk all ingredients together until combined.
Heat oven to 218°C. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about five minutes, or until the almonds and noodles are slightly toasted and golden.
Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional three minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to three days.