Thai Chicken Crunch Wraps

Ingredients:

Ingredients

• 1/2 cup rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 english cucumber, halved and cut into thin ribbons
• 1/3 cup light mayonnaise
• 2 tablespoons sweet Thai chili sauce
• 1/4 teaspoon salt
• 2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer)
• 4 leaves romaine or green lettuce
• 1-2 cups cooked, sliced chicken or turkey
• 3/4 cup thinly sliced or julienned carrots (1-2 large carrots)
• 1/2 cup packed cilantro leaves

Directions

1. In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).
2. In a small bowl, combine the mayo, salt, and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.

Spinach Tomato Tortellini

Yum, seriously delicious.  The kids weren't too into it, but the hubby and I ate it up with Garlic Bread and Steamed Broccoli.  Makes 6 servings and ready in about 40 minutes. 

Ingredients:
1 (16 oz) package cheese tortellini
1 (14.5 oz) can Italian Style diced tomatoes
1 cup chopped Fresh Spinach
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried basil (or even better, add fresh basil)
1 tsp minced garlic
2 TBSP flour
3/4 cup milk
3/4 cup heavy cream
1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.  Grate extra Parmesan cheese over the top.