Equipped with nothing but an aging cucumber, a handful of baby carrots, some cooked chicken and my pantry I whipped this lunch up today. It was simple and tasty I only wish I had a few more ingredients. Maybe some sprouts, sesame seeds or even celery.
That being said, I hope it gives you some ideas. Sometimes just by changing the way to cut ingredients you can effect their texture and in essence “spice” things up.
Here’s how I made it this morning, take it and run. :~)
- 1 medium cucumber
- 1 carrots or a handful of baby carrots
- 4 oz cooked chicken breast (like shortcuts or leftovers) cut into strips
- 1 tbsp soy sauce
- About 1 tsp honey (5g)
- 1/2 tsp rice wine vinegar
- 1/2 tsp ground ginger
- 1/2 tsp sesame oil
- 1 tsp dried chives (fresh would be better)
Clean and peel the cucumber. Run a potato peeler down the cucumber to slice off “ribbons” (shown in the image below). When you start to hit the seeds simply rotate slightly. Do the same with the carrots.
In a small bowl whisk the soy sauce, honey, vinegar, ginger, oil and chives.
Toss the cucumbers, carrots and chicken with the soy sauce mixture.
Serve on a your favorite wrap or lite tortilla!
|Servings||Amt per Serving|
|2||1/2 of the Recipe – not including a tortilla|
|155||3g||2g||old: 3||new: 4|