I’m not sure we have talked about it over the years as much as we should have, but Simran and I have been writing an every other week recipe column for the San Jose Mercury News since 2013!! We write our recipes under the theme of “Fast & Furious” cooking and by now we’re well past 100 recipes and closing in on 200. It’s been a dream of a project and one, when I think of it, that takes us back to where it all began.
When Simran and I first met (Simran’s daughter was only 4 and I had only one kid, and he was just 2!!) we immediately connected over our shared love of cooking but also in the observation we both had that many of our friends didn’t cook much at all. I completely empathize with how onerous the task of cooking can be in the midst of busy lives (especially if you don’t enjoy cooking in the first place) — but the idea of the homecooked meal going extinct is a pretty terrible notion… not to mention the impact on future generations as I think most of us learn to cook by being around cooking as we grow up. So as our friendship took flight, we just decided to see what we could do about making cooking more do-able, tasty and fun — for us, our friends and anyone else out there. Here we are ten years later having taught hundreds of people of all ages to cook and an archive of nearly as many recipes.
I find myself turning to our ever-growing library of quick (and “quick-ish”), healthy (and “healthy-ish) recipes for inspiration these days….so I thought I might make a more regular thing of sharing the recipes we develop for our column, as well as going back into the archives to highlight some of our favorites.
Spicy Chicken Wraps with Cool Minty Yogurt Dipping Sauce
This week my family made this recipe from way back in 2016….a super quick and easy spicy chicken wrap with a minty yogurt dipping sauce. Yum! Starting with rotisserie chicken, this is more of a “just assemble” dinner and works for days when full-on cooking isn’t in the cards. The wrap uses lavash bread which you can find at Trader Joe’s and likely most supermarkets with a simple filling of:
- shredded rotisserie chicken
- chili paste or hot sauce
- veggies of your choice
Warm the lavash to make it more pliable, wrap tightly with fillings and toast the wraps in a pan on the stove if you like. Serve with an herbed yogurt as a dipping sauce. For my dipping sauce I mixed chopped mint and cilantro into plain yogurt and added a pinch of salt to taste and a few grinds of freshly ground pepper. You could also do this as a stuffed pita.
If you’re interested, you can find the full recipe details on the San Jose Mercury News website (unfortunately there’s a subscription fee to access the content, but it’s pretty inexpensive at 99 cents for 3 months and you get the full library of our recipes as well as their other recipe contributors).