Chicken or Veggie Fajita Wraps and Lentil Soup Recipe – With Crusty Bread In 2024

Chicken or Veggie Fajita Wraps with Leftover Fajita Veggies

These wraps are a perfect way to use up leftover fajita veggies and create a quick and satisfying lunch or dinner. You can customize them with chicken or keep them vegetarian, depending on your preference.

Ingredients:

• Leftover fajita veggies (bell peppers, onions)
• Cooked, shredded chicken (optional) – leftover rotisserie chicken or pre-cooked grilled chicken strips work well
• Flour tortillas (or whole wheat tortillas)
• Shredded cheese (cheddar, Monterey Jack, pepper Jack, etc.)
• Salsa (your favourite variety)
• Optional toppings: guacamole, sour cream, chopped fresh cilantro, sliced avocado, hot sauce

Instructions:

1. Heat the tortillas: Wrap a stack of tortillas in foil and place them in a warm oven (200°F) for a few minutes to soften. Alternatively, heat them individually in a dry skillet over medium heat for about 30 seconds per side, or microwave them for 10-15 seconds on high, wrapped in a damp paper towel.
2. Assemble the wraps: Lay a warmed tortilla flat on a plate. Spread a layer of shredded cheese across the center of the tortilla.
3. Chicken option: If using chicken, add a scoop of shredded chicken next to the cheese.
4. Veggie option: Add a generous portion of leftover fajita veggies to the center of the tortilla.
5. Top it off: Drizzle with your favorite salsa and add any other desired toppings like guacamole, sour cream, cilantro, avocado, or hot sauce.
6. Fold and enjoy! Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Roll the tortilla tightly to enclose the filling.

• You can also fold the tortilla in half like a taco if you prefer.

Tips:

• If your leftover fajita veggies are cold, you can warm them up in a skillet with a little olive oil or butter before adding them to your wraps.
• You can add other leftover ingredients to your wraps, such as cooked black beans, rice, or corn.
• To prevent the wraps from getting soggy, avoid adding too much salsa or other wet ingredients.
• For a fun presentation, cut the wraps in half diagonally before serving.
• Leftover wraps can be stored in the refrigerator for up to 2 days. Reheat them in a skillet or microwave until warmed through.

Enjoy these delicious and versatile fajita wraps!

Lentil Soup Recipe – With Crusty Bread

Here’s a flavorful one-pot lentil soup recipe perfect for a cozy meal with crusty bread:

Ingredients:

• 1 ½ cups brown lentils, rinsed
• 4 cups vegetable broth (or low-sodium chicken broth)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon dried thyme
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups chopped kale or spinach
• Salt and freshly ground black pepper, to taste
• Crusty bread for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
2. Add the garlic, cumin, coriander, and thyme. Cook for another minute, stirring constantly, to release the fragrance of the spices.
3. Pour in the rinsed lentils and vegetable broth. Stir to combine.
4. Add the diced tomatoes with their juices. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
5. Once the lentils are cooked, stir in the chopped kale or spinach. Cook for an additional 2-3 minutes, or until the greens are wilted.
6. Season the soup with salt and freshly ground black pepper to taste.
7. Optional: To add a touch of creaminess, you can stir in a tablespoon of heavy cream or coconut milk just before serving.

Serving:

• Ladle the hot soup into bowls.
• Serve with slices of crusty bread for dipping.
• Enjoy a warm and satisfying meal!

Tips:

• You can add other vegetables to this soup, such as chopped zucchini, mushrooms, or bell peppers.
• If you prefer a smoother soup, use an immersion blender to puree some of the cooked soup before adding the greens.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Feel free to adjust the amount of spices to your taste preference.
• You can use any type of lentils you like in this recipe, such as green lentils or red lentils. However, brown lentils will take slightly longer to cook than red lentils.

Enjoy this hearty and delicious one-pot lentil soup!