Are you getting caught up in the Olympic games? I am hooked big time. We just cannot stop watching.

In between the breaks I prep food, and then cook something quick so we could munch while watching.  So, that’s how these quick and delicious wraps were born.

So, I must admit I tested a few recipes and these Asian Style Chicken and Pineapple Lettuce Wraps were Da Bomb. I even took my time to make a video.

I had to unglue myself from the television and start working for a bit, ya know, at least while my kids are in school.

Anyhow, what are you all cooking these days? It’s so darn hot outside that I just want to be in the cold room with A/C blasting.  I can’t tolerate hot weather, especially when it’s muggy, humid and sticky.

Now, these wraps are pretty light. My kids wrapped the chicken in the lettuce, then placed the whole wrap in the french bread.

My daughter’s comment was: “this needs some cheese” and my youngest one drizzled ketchup all over the chicken. Yeah, go figure. Well, as long as they eat their food, I am happy.

I enjoyed it very much just the way they are. I loved the sweetness that pineapple brought and a bit spiciness from gochujang (Korean Chili Paste).

You can use Sriracha if you’d like, which I am a huge fan, however, I also love Korean chili paste. It simply has that one of a kind taste that conveys such a great amount of flavor to numerous meals.

WATCH A VIDEO ON YOUTUBE HOW TO MAKE THESE EASY AND DELICIOUS LETTUCE BOATS  

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Yield: 4 SERVINGS

Asian Style Chicken and Pineapple Lettuce Wraps

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Easy and tasty Asian inspired Chicken and Pineapple Lettuce Wraps

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 tbsp. Oil olive oil, canola oil, etc.
• 2 Green onions chopped (reserve green part for the garnish)
• 1 Lbs. Ground Chicken
• 1 cup Mushrooms diced or sliced
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 2 tbsp. Soy Sauce Lite add more if needed
• 1-2 tbsp. Gochujang Korean Hot Chili Paste
• 1 cup Fresh Pineapple cubed into bite size
• Butterhead Lettuce Boston or any on hand.
• Garnish:
• Green onions green part
• Sesame seeds
• Serve with extra soy sauce

Instructions

1. Heat the wok or a pan, until hot. Add Oil and chopped spring onion, then saute for 30-40 seconds.
2. Add ground chicken and cook until done, 5-6 minutes.
3. Add Mushrooms, diced or sliced, stir well.
4. Add Onion powder and Garlic powder, then stir and pour in Soy Sauce and Gochujang. Stir everything well to coat.
5. Add in pineapple (read notes). Stir, and sesame seeds and serve with lettuce garnishing it with extra sesame seeds and green onions.

Notes

Q: Can I use canned Pineapple?

A: YES! Make sure to drain the juice and use pineapple. Fresh, ripe Pineapple is the best option, but whatever you have on hand.

Q:Can I use Ground beef or pork?

A: Yes! Pork, a mix of both Pork and Chicken or ground beef. Ground beef has fatter unless it is extra lean, so maybe you could spoon out some leftover fat, before serving the meat.

• Gochujang could be found in Korean/ Asian Markets, International, even some Kroger’s carry it. Or you can find it online! You can also substitute with Sriracha. Purple leaves on the picture: Radicchio, also known as Italian chicory red Verona. It has a bitter and spicy taste and I really didn’t care that much for the taste. It looked pretty while taking pictures, but, I really did not like it at all. So, if you like Radicchio use it, but if you do not, I recommend any type of lettuce and the best one is Boston Butterhead Lettuce. That’s my favorite lettuce. Add Soy sauce to please your taste buds. Also, you may use freshly chopped garlic and/or onion

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I took my sweet break and I am back with this delicious and amazing recipe. Don’t you just love easy recipes? You sure do!
Exciting news, I am entering the JSL Foods contest with this recipe for a chance to win. Yes, and this one is a winner. Yes, I am that confident, because if my 10-year-old is willing to eat this, and like it, and ask for more than anyone in this world going to love it, too. The taste is absolutely amazing!

Imagine beef, aged kimchi, and noodles together in one wok? That’s a happy marriage with a kid. I could just die a happy gal right there. Seriously, I could live on this meal alone and never complain.

Also, I did receive the noodles, but I will surely look at my grocery store in the freezer section I suppose, for more. By the way, the noodle package comes with noodles as you can see in the picture below and one seasoning pouch.

Now, we go straight to the recipe because you asked for it and I am here to bring it as soon as you asked.
So here ya go…

By the way, please let me know when you try it, tag your friend #sandraseasycooking and share those pics with me. MmmK? OK!

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Beef Kimchi Yakisoba - Teriyaki Flavor

Course Main Course

Cuisine Asian

Keyword lunch, dinner, asian food, kimchi

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Sandra | Sandra's Easy Cooking

Ingredients

• /2 tablespoon Oil Canola, vegetable, etc.
• 1/2 lb Ground Beef lower fat content
• 2 green onions save green part for garnish
• 2 garlic cloves sliced
• Pinch or two of black Hawaiian salt
• 1 cup Kimchi chopped
• Splash of Kimchi juice
• 1 pack of Fortune Yakisoba noodles Teriyaki flavor
• 3 tablespoon Water

Garnish:

• Sesame seeds
• Green onion
• Chili flakes
• Nori Dried Seaweed

Instructions

1. Heat the Wok for a minute or so on high temperature, add oil and add ground beef. Saute the beef until almost done, then add diagonally sliced green onions, reserving green part for garnish, and sliced garlic. Season with a pinch or two black Hawaiian salt. Stir-fry for a couple of minutes until the beef is completely done.
2. Add chopped kimchi and a splash of kimchi juice. Stir-fry for 30 seconds.
3. Meanwhile, place noodles in the microwave (follow instructions on the back of the noodle pack, it takes a minute to defrost the noodles).
4. Add defrosted noodles in the wok, and add splashes of water. With a chopstick or a fork, try to loosen up noodles.
5. When the noodles are completely loosened up, add seasoning (Teriyaki flavor) that comes with the noodles. Add the whole pouch and stir well to combine, and until all the noodles are coated with the seasoning.
6. After a minute or so the noodles are completely done.
7. Garnish with sesame seeds, green onion, chili flakes and dried seaweed.

Recipe Notes

If you cannot find black salt, then just use what you have. I started using it because of its health benefits. Ground beef could be substituted with chicken, either chicken breast (cubed) or ground. You may add peas, carrots or any other vegetables. For a vegetarian version: use vegan kimchi and other vegetables such as mushrooms to sub the meat.

Pasta and Cheese with Chicken and Peas is an easy-peasy dinner. Don’t you agree with me?!

Once in a while my meals, dinners, in particular, seem to look like this, one pot.

Well, if I am being honest, we make one-pot meals more often than you think.

It is only less demanding and combines everything into one dish. My kids love it, and I am a very happy mama.

Tap here for more pasta recipes

By the way, Happy Mother’s Day!

We are moms 365 days, rain or shine, sick or healthy, we get up and start all over again. So we should celebrate every day.

I am blessed to be a mom of three amazing kids. No matter how hard parenthood sometimes is, we have a purpose in life.

To care for our babies, comfort them, love them, and cherish every moment.

Life is too short, and I trust that we ought to grasp and appreciate each minute and every phase and stage that the children go through.

I miss those days when they were babies, and sometimes I would look through their old “baby” pictures and joyfully cry.

But, then I am looking at them now, and think: “God, I raise them wonderfully?!

I am so fortunate, so blessed… “. Well when I say “I” (AHEM) I mean “WE”.

Anyhow, dinner idea today. I hope you like it and try it. As I said, it’s easy-peasy.

I make my own cheese sauce most of the time, but yeah! I need those shortcuts, especially on a busy day when I feel like I need to crawl into my bed. So, please, don’t judge. I think it tastes amazing!!!

OTHER PASTA RECIPES THAT YOU MIGHT LIKE:

Spaghetti Aglio e olio

Spinach Fettuccine with Mushrooms and Cherry Tomatoes

Linguine with Sauteed Calamari

Chicken Fettuccine Alfredo

Quick and Easy Spaghetti with Beef Sauce

If you make my Pasta and Cheese with Chicken and Peas, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 6

Pasta and Cheese with Chicken and Peas

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Amazing and easy weeknight dinner idea.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pack Fusilli /1 lbs. = 453g any pasta would work: rigatoni, rotini, macaroni, etc.
• 1/2 tbsp. Olive Oil
• 1 Whole Chicken Breast 2 pieces/10.6 oz in one
• 1 cup Frozen Peas
• Sea Salt and Ground Black Pepper to taste
• 1 jar Cheese Ragu/16oz = 453g Double Cheddar Pasta Sauce
• 1/2 teaspoon dry Parsley

Instructions

1. Cook pasta according to pasta box. Season water with a generous amount of salt, let it boil and drop the pasta in. It's cooked when it is tender. Try not to overcook, so follow the pasta box instructions.
2. In the skillet (10"skillet), add Olive Oil, and heat it.
3. Wash and slice chicken crosswise, then into strips (or into bite-size). Season the chicken with a pinch or two of sea salt, and ground black pepper. Drop seasoned chicken carefully into the hot oil.
4. Turn the heat down to medium-low and allow the chicken to cook for a couple of minutes on each side, or until the chicken is no longer pink.
5. Drop-in drained cooked pasta, stir well, then add frozen slightly defrosted peas.
6. Pour the cheese sauce in, then turn the heat to simmer, cover the skillet and let it cook under the lid for 2-3 minutes.
7. Lastly, add dry parsley to garnish and serve.

Notes

You may use canned peas. Frozen peas, cook fast, and if you leave one cup on the countertop for 10 minutes they will get slightly defrosted and ready for the skillet.

You can make your own cheese sauce, also you can add more shredded cheddar on top to melt before serving. You can add kale, spinach, carrots, etc. If you wish.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest