I've always admired those people who turn one meal into several by just rearranging leftovers. And this week I was one of them! I had a leftover bbq chicken breast from the night before, and more homemade pizza crust than I could fit on the pan for that night's dinner. After foraging around in the fridge for a few more things, I made these chicken wrap-ups that will be the perfect thing for his little lunchbox. Here's what I did:
A bunch of spinach, chopped
1 celery stalk, chopped
Some red onion, chopped
1 grilled boneless chicken breast, chopped
About 1/2 a cup plain yogurt (I used Oikos Greek)
About 1/4 cup sour cream
Whole wheat pizza-style crust (I use this recipe to make pizza crust at home and it works well)
1. Sauté the spinach, celery, and onion in a pan until they are cooked through. Since I was making this for my baby, I made them really tender. You can use your own discretion.
2. While that's cooking, mix the chicken, yogurt, and sour cream in a bowl. This is essentially chicken salad. Add salt, pepper, whatever you think will be good. I put in some cajun seasoning 'cause my baby likes the spice y'all.
3. Roll out your dough and use a biscuit cutter (or a glass, like I do) to make little crusts. In retrospect, these were a little too small so for bigger appetites use something bigger, like a bowl, to make your cut-outs.
4. Put a dollop of your chicken salad on the dough and fold it over! I used a fork to press the edges together so it would stay closed in the oven.
5. Spray a pan and lay them out. Bake at 450 for about 15-20 minutes or until they are golden brown on top.
6. Enjoy! You have just made homemade hot pockets!
You could fill them with anything, but of course I would recommend not going the pizza/cheese/meat route. Egg whites scrambled with spinach and onion might be a nice idea! Or, apples with cinnamon and chopped pecans would warm a crisp fall afternoon.
Get out there and get healthy with your leftovers!