Paradise Wrap Meal Recipe

Make marinade

Whisk together white miso paste, soy sauce, mirin, sesame oil, minced garlic, and grated ginger in a bowl until smooth.

Place chicken breasts in a shallow dish or resealable bag and coat with the marinade. Refrigerate at least 30 minutes, preferably 2 hours. (If you have pre-cooked miso chicken, skip to Sear/roast step and reduce cooking time accordingly.)

Cook chicken

Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat with 1 tsp oil. If using oven: place marinated chicken on a lined baking sheet and roast 18–22 minutes until internal temp reaches 165°F (74°C). If using skillet: sear 4–5 minutes per side until caramelized and cooked through. Let rest 5 minutes, then slice thinly into strips (~2 cups).

Rinse the rice under cold water until water runs mostly clear to remove excess starch.

Combine rinsed rice, 1.25 cups water, 1/4 tsp salt, and optional butter or oil in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes. Fluff with fork and keep warm. Makes about 2 cups cooked rice (serves 4 as a side).

In a small saucepan combine 1/2 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated ginger. Bring to a low simmer over medium heat, stirring to dissolve sugar.

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened. Remove from heat and cool slightly. Transfer to a small bowl for dipping/siding.

Cook bacon in a skillet over medium heat until crisp, 8–10 minutes, flipping as needed. Drain on paper towels and either crumble or slice into strips.

Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Lay one warmed tortilla on a clean surface. Add 1 cup spring mix down the center, leaving about 1 inch clear near the edges.

Top greens with about 1/2 cup sliced miso chicken, 1–2 slices of avocado (or 1/4 of the avocado), and 1–1.5 slices worth of crumbled bacon (about 1/6 of the cooked bacon per wrap).

Drizzle 2 tablespoons ranch dressing over the filling (adjust to taste). If desired, add a squeeze of lime and a light sprinkle of sesame seeds.

Fold sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Repeat for remaining tortillas.

If preferred, place assembled wraps seam-side down in a skillet over medium heat and grill 1–2 minutes per side to seal and warm through.

Slice each wrap in half on the diagonal. Serve one wrap per person with about 1/2 cup cooked rice on the side and a ramekin (2–3 tbsp) of house teriyaki sauce for dipping.

Garnish with lime wedges and extra sesame seeds as desired. Serve with a 16 oz beverage of choice.