Meat | Kosher By Design

Southwest Rotisserie Chicken Wraps

Give your boring leftovers new life! This dish is a great way to up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.

1 whole rotisserie chicken, skin discarded, meat shredded with 2 forks

¾ cup canned black beans, drained and rinsed

1 (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted

½ small red onion, peeled, very finely chopped (about ½ cup)

½ cup fresh cilantro, stems discarded, leaves chopped

½ cup favorite bottled barbecue sauce, such as KC Masterpiece®

2 tablespoons low-fat mayonnaise

2 tablespoons parve sour cream, such as Tofutti brand Sour Supreme®

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

6 (10-inch) flour tortillas

1 head Boston lettuce, leaves chopped (about 6 cups, loosely packed)

3 plum tomatoes, halved, seeded, cut into ¼-inch dice

1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.

2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sourcream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.

3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.

4. Roll and serve.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cooking This post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Turkey Sliders

turkey sliders recipe, kosher by design, teens and 20-somethings, susie fishbein

Here’s something quick, good, and good for you too! The small size of these sliders makes them irresistible. Ground turkey is lean, which makes it a healthy choice, but it can tend toward the dry side. When experimenting on your own with ground turkey, make sure you add some kind of moisture, the way this recipe uses teriyaki sauce in the mix.

1 pound ground turkey, a blend of white and dark if possible

¼ cup teriyaki sauce

½ teaspoon dried thyme

½ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

1⁄8 teaspoon dried sage

2 tablespoons olive oil

slider buns or hamburger buns

2 plum tomatoes, each sliced into 8 slices

½ cup plus 2 tablespoons favorite barbecue sauce

½ cup nondairy sour cream

toothpicks

1. Place the ground turkey into a large mixing bowl. Pour in the teriyaki sauce. Sprinkle in the thyme, garlic powder, black pepper, and sage. Using your hands, mix to distribute the spices.

2. Heat the olive oil over medium heat in a large nonstick skillet. Scoop1 tablespoon of the turkey. Using wet hands, form a patty about the width of your buns. Repeat with remaining turkey. You should get 16 patties. Place into the hot pan. Cook for 1½ minutes per side. Do this in batches if they don’t all fit.

3. If you can’t find mini slider buns, make your own using a small round cookie cutter and hamburger buns. Dip the cookie cutter into warm water. Cut 2 mini buns from each hamburger bun.

4. Place a slider on each bun. Top with a tomato slice, a dollop of barbecue sauce, and parve sour cream. Top with the lid of the bun. Stick in a toothpick to secure.

5. Transfer to serving platter or plates.

Southwest Rotisserie Chicken Wraps

Turkey Sliders

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