Chicken and Steak Wrap Board
A meal served on a board with ingredients to make a steak or chicken lettuce wrap.
Servings 2
Calories 350kcal
Ingredients
- 3 oz cream cheese softened to room temperature
- 2 slices ham from deli (thin but thick enough to roll up)
- 4 Romaine lettuce leaves
- 1 large tomato sliced
- 4 medium chicken tenderloins
- 2 Tablespoons zesty Italian dressing
- 1 8 oz filet mignon
- 2 ears corn on the cob
- 4 slices sweet onion thinly sliced
- 4 slices Baby Swiss cheese
- 4 slices American cheese
- 4 carrot sticks
- 1 stalk celery cut in pieces to dip
- 1/2 green bell pepper sliced for dipping
- 1/2 red bell pepper sliced for dipping
- 2 cups fresh fruit (any combination)
- 1/2 cup fruit dip from a tub
- 1/2 cup ranch dressing
- 1/4 cup mayonnaise
- 1/4 cup hot pepper butter
Instructions
- Make the ham roll-ups. Allow the cream cheese to soften to room temperature. Beat the cream cheese with mixer or fork until smooth.
- Lay the slices of ham onto a flat surface, spread the cream cheese evenly between the ham slices with an offset spatula. Spread it out to the ends. Lay one thin slice of the green bell pepper on one near an end, and one thin slice of the red bell pepper on one near the end. Roll the ham slices up tightly, wrap in plastic wrap or place in an airtight container. Refrigerate.
- Wash all of the vegetables and place on paper towels to drain.
- Grill or fry the chicken tenderloins. Brush the Italian dressing on both sides. Heat the grill then cook chicken 5 minutes, flip and cook 4-5 minutes on second side. May cook the tenders in a skillet the same way. Spray skillet with no stick cooking spray.
- Grill or cook the filet in a skillet to desired doneness, Allow to rest for about 5-10 minutes then cut into thin slices.
- Assemble the food on the board. Arrange the meats in one area. Lay the lettuce leaves toward the center. The mayonnaise, hot pepper butter, ranch dip and fruit dip should be placed in small bowls or ramekins.
- Place the veggies in a small dish and add the dip in the center. Place the fruits in a small dish and add the dip in the center. Cook the corn on the cob and season with butter and salt. Cut the ham roll-ups into 1-inch slices and place in a corner.
- Continue to arrange the food items where you would like them to be.
- To serve, just take a lettuce leaf and add your meat choice along with cheese, tomato slice, onions and condiments. Eat the corn on the side and snack on the other foods.
Notes
Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
The ingredients that I used were the ones that I had on hand. Use any additional ones or different ones that your family likes.
Can this salad be made ahead of time?
This salad is best to eat the same day as making it, but you could prep the ingredients and keep in separate airtight containers in the refrigerator for up to 3 days. Assemble the board when you are ready to serve it.
This salad is best to eat the same day as making it, but you could prep the ingredients and keep in separate airtight containers in the refrigerator for up to 3 days. Assemble the board when you are ready to serve it.
- These meals on boards are so pretty, feel elegant and are so versatile. They can be made with any ingredients you have or want to use. Delicious with fresh fruits and veggies.
- It was an economical meal because I only used small amounts of each ingredient, but it was very filling.
- It is a perfect summertime lunch or dinner.