Work from home chicken wrap

Happy Covid-19 Shelter in Place day 14 from San Francisco, CA! Many of us are slowly adjusting to the new world of working at home; video conference calls, shopping at Safeway at 6am to find chicken, washing your hands 45 times a day, and juggling work with home-schooling little ones. In these times, shopping and cooking adds more stress to our already anxiety-filled days. Finding easy and fun things to brighten your day is essential for keeping your spirits up. 

To help in any way that I can, I created an easy, healthy lunch that is easy to put together and can be made in bulk for the week. This recipe combines my mom’s chicken recipe with my own twist. My mom is the author of Life as it Should Be, and she focuses her life on ways to simplify your life in order to free up time to do what’s really important to you.

I’ve also included alternative ingredients below for those of us who are missing ingredients at your local grocery stores.

During these times, I wish you all the most heartfelt “be well”, which also includes wellness in your spiritual and emotional world. Take care of yourselves and let’s get cooking!

Yummy chicken, greens, vinaigrette, pine nuts and gluten free spinach wrap


4 chicken breasts

Olive oil

Bay seasoning

1/2 small shallot, minced*

2 cloves garlic, minced*

Juice of 1/2 lemon

2 tbs parsley (optional)

1 tsp vinegar

1 handful greens (spinach or mixed greens)

1/4 avocado, sliced

Sprinkling of pine nuts

Gluten-free spinach wrap (or any wrap you can get your hands on)

*For mincing, I cheat here and use this mincer from Sur La Table


Make chicken: note- this chicken makes 8 servings for this wrap. I make the chicken in bulk as it can be used for many meals, including tacos, salads, spaghetti, etc. Preheat oven to 400 degrees. Wash and pat chicken dry and cover with about 2tbs of olive oil. Sprinkle generously with Old Bay Seasoning (you’ll want the chicken almost completely covered). Bake chicken for 10 minutes, then flip and bake 15 minutes or until juices run clear.

Make vinaigrette: In a small bowl, add juice of lemon, garlic, shallot, parsley, vinegar. While whisking, slowly add in about 1/2c olive oil. Season with salt & pepper. Taste vinaigrette and adjust as needed. Too sour? Add olive oil. No taste? Add salt. Tastes like olive oil? Add in vinegar or more lemon.

Alternate ingredients for a richer vinaigrette: sub vinegar for 2 tsp ground mustard or 1 egg yolk

Assembly: Toss spinach, avocado, shredded chicken, vinaigrette and pine nuts. Toast wrap or heat in the oven gently. You want it warm, but not crispy. I usually watch mine and make sure to grab it out as brown spots start appearing. DO NOT microwave. This will result in a soggy wrap that will fall apart immediately. Wrap up your delicious lunch and enjoy!

Other options where ingredients are not available:

No chicken? I used canned chicken for a bit and heated it in the microwave. Believe it or not, I found it at Walgreen’s

No tortillas? Make it a salad with quinoa or Cous-Cous

No greens? Add thinly sliced zucchini, or find a pre-mixed salad, using their vinaigrette. I used a Caesar salad kit for mine when my spinach was out and it was delicious 

None of the ingredients available? Shop at Safeway on Sunday RIGHT as it opens (6am for us) or just give in and have Cup Noodles until you can get what you need. 🙂

In closing, may you be well during these times. Be good to yourselves, be good to others, stay safe. And as we’re saying more than we ever have: We’re all in this together.

Yummy vinaigrette that can be used for lots of meals!
No wrap! No problem! Eat it as a salad and add quinoa or cous-cous

Rosemary Brown Butter Chicken

Rosemary brown butter chicken served with sauce and simple greens

Well, it’s another craaaaaazay Saturday night at the Wong household. We just (successfully!) put our 3–month-old to bed and are enjoying our few moments of quiet until we (successfully!) put ourselves to bed.

As a new mother adjusting to life with a newborn, it’s been important to keep some things from my pre-baby life constant; spin, brunch with friends, and cooking. But all have to be adjusted to our little one’s schedule; spin early AM, constantly late to brunch, and cooking simple meals after he falls asleep.

So tonight, once our little one was passed out from his “I don’t want to go to bed” crying fit, I made this easy rosemary and brown butter chicken.


3Tbs butter

4 skin-on chicken thighs

2 large sprigs rosemary

Salt & pepper


Wash and pat chicken until very dry. Season with salt and pepper on all sides.

In a large sauté pan over medium heat, cook butter until browned. Add chicken, skin side down, and rosemary. As the butter cooks, the rosemary will gently infuse it. Spoon rosemary butter over chicken frequently, about every 30 seconds. Once the skin is very crispy and dark brown (about 7 minutes), flip chicken. Keep a cover over the chicken to cook it through but keep spooning butter over chicken. The chicken is cooked through once no longer pink (about another 7 minutes).

Serve with the rosemary brown butter from the pan on the side for dipping sauce.

Serves 2 very tired new parents or 2 normal adults

Browned chicken skin and rosemary. Note that the rosemary is on top of the photo for this chicken’s close-up photo op, but in *real* life, the rosemary is down in the pan, hanging out with the butter
Yummy crispy chicken is infused by rosemary thanks to consistently spooning rosemary butter over chicken. Simple sautéed greens on side optional, but chardonnay required