I made these the other day for a picnic and they were great. Lots of flavor and you could really use any sandwich topping you like. Yummy and easy.
I made this wrap bread for the chicken gyros we had for dinner tonight. I will be posting that recipe on here very soon. They were a huge hit, mostly because the wraps were so fresh and delicious! My husband said it was the best greek gyro he has ever had because the bread was so good. Seriously it’s amazing. You could do it with all purpose flour as well if that is what you have on hand.
3 cups whole wheat flour
1 1/3 cup boiling water
1/2 cup potato flakes
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon active dry yeast
Place 2 cups of the flour into a regular bowl or bowl of a stand mixer. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.
Desolve the yeast in a 1/4 cup warm water for about 10 minutes
In a separate bowl, whisk together the potato flakes and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, adding 1/3 cup of water as needed until the dough isn’t dry, then knead for several minutes, by hand or in a mixer to form a soft dough. The dough should be really moist and soft.
Let the dough rise, covered, for 1-2 hours.
Divide the dough into 8 pieces (each about the size of a handball) cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them without any oil or butter on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side, until they’re puffed and flecked with brown spots. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
I fell in love with Lettuce wraps when I first tried them at one of my favorite restaurants, PF Changs. These are really really good. And not too hard to make despite all of the ingredients that goes into it. They are worth it.
8 Shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry (cooking wine)
2 tsp water
2 tsp soy sauce
salt and pepper to taste
4 boneless, skinless chicken breast
5 Tbs olive oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
8 oz can bamboo shoots, minced
8 oz can waterchestnuts, minced
1 pkg cellophane chinese rice noodles, prepared according to package
1 Tbs hoisin sauce
1 Tbs soy sauce
1 Tbs dry sherry
2 Tbs oyster sauce
2 Tbs water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch
*I double this sauce, I think its better.
A head of Iceburg lettuce for “cups”
Mince the mushrooms and set aside, Mix all the ingredients for the cooking sauce in a bowl and set aside. In a medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper and chicken. Stir to coat chicken. Stir in 1 tsp olive oil and let sit for 15 minutes to marinate. Heat wok or large skillet over medium-high heat. Add 3 Tbs oil, add chicken and cook about 4 minutes on each side. Set aside and either shred or dice to bite size pieces. Add 2 more Tbs oil to pan, add ginger, garlic and green onions, cook about a minute then add mushrooms, bamboo shoots and water chestnuts , cook an additional 2 minutes. Return the chicken to the pan. Add cooking sauce to the pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces and spoon the chicken mixture on top of the noodles and serve it in the lettuce cups.