Usually cooking doesn’t involve too much of my brain. And personally, I like it that way. Because when I get home from school, there is very little of it left. So, I blindly and gratefully follow a recipe, letting someone waaay smarter than me, tell me what to do. But the other day, I had some leftover, cooked chicken. I had marked some pasta recipe to try. But really, I was exhausted, and the thought of boiling the water and cooking the pasta, and getting out a skillet for the sauce, was more than I could handle. Two pots? That was exactly, two pots too many.
So, I thought…what about a wrap? No pots. Healthy. Easy.
I made some Quick Pickled Carrots from Quick & Easy Vietnamese: 75 Everyday Recipes by Nancie McDermott (I know…second time this week!), because I love the sweet, tart crunchy tang that they bring to sandwiches. Then I tossed the cooked chicken with a little Asian chili sauce. Laid down a tortilla, a lettuce leaf, then some of the chili chicken, and topped with a generous mound of carrots. YUM.
Everyday Pickled Carrots
- 1 1/2 cups water
- 3/4 cup white vinegar
- 3/4 cup sugar
- 1 teaspoon salt
- 3 cups shredded carrots
Combine everything but the carrots in a small saucepan over medium heat. Cook for about 3 to 4 minutes, stirring, until the sugar and salt dissolve. Pour into a bowl and let it cool to room temperature. Add the carrots and set aside for 20 to 30 minutes. Serve at room temperature, or store in a covered jar in the fridge, scooping them out as needed. Will keep for about 5 days in the fridge.
These are great on sandwiches, in wraps, on top of salads, garnishes, or a side dish!!
This will be my entry for Foodie Friday at Designs by Gollum!