Meal Type: Lunch

Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

A quick toss in gochujang, a Korean fermented pepper paste, and a few pantry items turns tender chicken strips into a Korean-inspired filling for our tasty wraps. A cucumber and cabbage slaw tossed in yum yum sauce makes for a crispy, crunchy and satisfying lunch.

Servings

6

Preparation

15 Mins

Level

Ingredients

3 tbsp gochujang pepper paste

2 tbsp water

1 tbsp soy sauce

2 cloves garlic, minced

2 tsp minced fresh ginger

2 tsp sesame oil

1 pkg (600 g) Schneiders Spicy & Tender Chicken Strips

1/2 cup mayonnaise

2 tbsp water

1 tbsp butter, melted

1 tbsp seasoned rice vinegar

1 tbsp mirin

1 tsp tomato paste

½ tsp each garlic powder and onion powder

¼ tsp each paprika and salt

6 cups coleslaw mix

6 large flour tortillas

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Directions

Line large rimmed baking sheet with parchment paper.

In large bowl, whisk together gochujang, water, soy sauce, garlic, ginger and sesame oil. Meanwhile, cook strips according to package directions. Add chicken strips to bowl of gochujang mixture, tossing to coat. Scrape back onto baking sheet. Bake about 2 minutes, or until glazed.

Meanwhile, in separate bowl, whisk together mayo, water, butter, vinegar, mirin, tomato paste, garlic powder, onion powder, paprika and salt. Add coleslaw mix; toss to coat.

Arrange tortillas on work surface; top with slaw mixture and chicken strips. Roll up and serve.

Tips (not mandatory)

You can add other elements to your slaw, depending on what you have on hand. Try thinly sliced red onion, kale, broccoli slaw, julienne Asian pear or sliced green onions.

Garnish filling with toasted sesame seeds, if desired.

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The Ultimate Loaded Ham and Cheese Sandwich

The Ultimate Loaded Ham and Cheese Sandwich

The Ultimate Loaded Ham and Cheese Sandwich

Pickly guacamole, “secret sauce”, and marble rye take a classic black forest ham and cheese sandwich to new heights.

Servings

4

Preparation

15 Mins

Level

Ingredients

Pickle Guac:

1 large, ripe avocado, peeled and pitted

½ cup finely chopped seeded cucumber

¼ cup finely diced red onion

1 tbsp chopped fresh dill

1/8 tsp dried dillweed

1 tbsp pickle juice or white vinegar

Secret Sauce:

¼ cup mayonnaise

1 tbsp Dijon mustard

1 tsp Sriracha sauce

1 tsp maple syrup

8 slices marble rye or multigrain bread

1 cup sprouts or microgreens

4 slices Swiss cheese

4 slices Cheddar cheese

2 pkg (175 g each) sliced Schneiders Black Forest Ham

1 large tomato, sliced

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Directions

Pickle Guac: In bowl, mash avocado well with fork. Stir in cucumber, onions, fresh and dried dill and pickle juice. Set aside.

Secret Sauce: In separate small bowl, combine mayo, mustard, sriracha and maple syrup. Set aside.

Arrange 4 slices of bread on work surface. Top evenly with pickle guac. Layer on sprouts, cheese, ham and tomatoes. Spoon secret sauce over top. Top with remaining bread slices.

Use whatever sprouts or microgreens you like – alfalfa, broccoli or onion sprouts are all great choices.

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Spinach and Strawberry Salad with Sugared Bacon Pecans

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Spinach and Strawberry Salad with Sugared Bacon Pecans

This fresh, sweet and tangy salad matches sweet and smoky candied bacon pecans with fresh greens, berries, creamy goat cheese and a peppery balsamic vinaigrette. The sugared bacon pecans cook slowly in the oven, but the recipe makes many. They’re so delicious that it’s well worth the time to have them as a salad topper and a great little bar snack.

Servings

4

Preparation

90 Mins

Cook Time

15 Mins

Level

Ingredients

2 tbsp pasteurized egg white (or ½ of a fresh egg white)

2 cups pecan halves

8 slices Schneiders Hickory Smoked Classic Cut Bacon, cooked and crumbled

½ cup granulated sugar

1/8 tsp each salt and black pepper

8 cups baby spinach or baby kale

½ tsp thinly sliced red onion

2 cups strawberries, hulled and sliced

½ cup crumbled soft goat cheese

Black Pepper-Balsamic Vinaigrette:

1 tsp Dijon mustard

1 tbsp minced shallot

3 tbsp aged balsamic vinegar

¼ tsp each salt and black pepper

¼ cup extra-virgin olive oil

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Directions

Preheat oven to 250°F. Lightly grease a large rimmed baking sheet.

In large mixing bowl, beat egg white until frothy. Add pecans, stirring to coat the nuts evenly. Add bacon, sugar, salt and pepper. Toss until evenly coated. Spread the pecans evenly on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool in pan on rack.

Black Pepper-Balsamic Vinaigrette: Meanwhile, in separate large bowl, whisk together mustard, shallot, vinegar, salt and pepper. Gradually whisk in oil until emulsified.

Add spinach and red onion to bowl; toss lightly to coat. Top with strawberries, goat cheese and pecans.

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Spicy Vietnamese-Style Salad Dogs

Spicy Vietnamese-Style Salad Dogs

Spicy Vietnamese-Style Salad Dogs

Fresh cucumber salad, some chilies, a spicy mayo drizzle and roasted peanuts are the perfect bahn mi twist to a classic hot dog.

Servings

4

Preparation

15 Mins

Cook Time

5 Mins

Level

Ingredients

2 cups thinly sliced Persian or English cucumber

¼ tsp salt

½ cup julienne cut or shredded carrot

1 green onion, thinly sliced

½ tsp grated lime zest

2 tbsp lime juice

2 tsp granulated sugar

8 Schneiders Footlong Wieners

8 footlong hotdog buns, toasted if desired

¼ cup spicy or regular mayonnaise

½ cup chopped roasted peanuts

¼ cup chopped fresh cilantro

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Directions

Toss cucumbers with salt. Let stand 10 to 15 minutes or until liquid is released; drain well.

Add carrot, onions, lime zest and juice and sugar.

Meanwhile, grill wieners according to package instructions.

Place wieners in buns; top with cucumber mixture and mayo. Sprinkle with peanuts and cilantro.

Tip: Top with thinly sliced hot finger peppers or jalapenos, if you like it spicy.

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Chilean Completo Footlong

Chilean Completo Footlong

Chilean Completo Footlong

Nothing beats a hotdog, except maybe a footlong Chilean-style loaded hotdog, topped with mashed avocado, mayo, tomatoes, onions, sauerkraut and zesty lime!

Servings

8

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

8 Schneiders Footlong Wieners

2 ripe avocadoes, pitted and peeled

2 tbsp lime juice

¼ tsp each salt and pepper

8 long hotdog buns, split

1-1/2 cups sauerkraut, drained

1 large tomato, diced

1 cup mayonnaise

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Directions

Grill wieners according to package directions.

Meanwhile, mash avocado with lime juice, salt and pepper.

Fill buns with wieners, avocado mixture, sauerkraut, tomatoes and mayo.

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Grilled Pita Sausage Doner

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Grilled Pita Sausage Doner

Switch up your grilled sausage dinner by serving it on a pita with a quick and easy garlic sauce and some fresh, punchy toppings.

Servings

4

Preparation

15 Mins

Cook Time

20 Mins

Level

Ingredients

4 Schneiders Smokies Italian Parmesan

4 pitas or flatbreads

¼ cup plain yogurt

¼ cup mayonnaise

¼ tsp lemon zest

1 tbsp lemon juice

1 small clove garlic, minced

1 tbsp chopped fresh dill

¼ tsp each salt and cayenne pepper

1 cup cherry tomatoes, halved or quartered

1 cup sliced cucumber

½ cup thinly sliced red onion

¼ cup chopped fresh parsley

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Directions

Grill Smokies according to package directions, adding pitas to grill in the last 30 seconds of cooking to toast lightly.

Meanwhile, mix together yogurt, mayonnaise, lemon zest and juice, garlic, dill, salt and cayenne pepper.

Top pitas with tomatoes, cucumbers and onions. Top with sauce and smokies. Garnish with parsley.

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Bacon Lettuce and Schnitzel Sandwich

Bacon Lettuce and Schnitzel Sandwich

Bacon Lettuce and Schnitzel Sandwich

We love a BLT, so why not elevate it up by adding a crispy chicken schnitzel cutlet? A lemon aioli takes this delectable sandwich to the next level.

Servings

4

Preparation

10 Mins

Cook Time

30 Mins

Level

Ingredients

4 Schneiders Chicken Schnitzel Cutlets

1/2 cup mayonnaise

½ tsp lemon zest

1 tbsp lemon juice

1 small clove garlic, minced or pressed

2 tbsp chopped fresh chives

4 brioche or Kaiser rolls, split and toasted

4 lettuce leaves

1 tomato, thinly sliced

4 slices Schneiders Classic-Cut Bacon, cooked

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Directions

Prepare schnitzel according to package directions.

Meanwhile, combine mayonnaise, lemon zest and juice, garlic and chives. Spread mayo mixture onto cut sides of rolls. Fill buns with lettuce, tomatoes, schnitzel and bacon.

Serve with a crisp endive and asparagus salad.

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Buttery Buffalo Wings

Buttery Buffalo Wings
Buttery Buffalo Wings

Spicy & Smooth

Buttery Buffalo Wings

These are classic buffalo wings – lively flavours, all in perfect balance. Vinegary hot sauce for bite. Salt for just a little pucker. A dash of sweetness and a smooth buttery coating bringing it all together. You have everything you need to bring pub night home.

Nutritional Information

Ingredients

Ingredients: Chicken (drumettes and winglets); Water; Rice flour; Salt; Soy protein product; Rice starch; Sodium phosphate; Spice; Sugars (maltodextrin; sugar); Cayenne pepper; Flavour; Vinegar; Spice extract; Garlic powder; Tapioca starch; Garlic Extract.

Sauce: Water; Aged cayenne peppers; Vinegar; Vegetable oil; Blue cheese; Butter; Salt; Sugar; Garlic powder; Spice; Flavour; Polysorbate 60; Xanthan gum; Sodium benzoate; Potassium sorbate.

Contains: Soy; Milk.

Please refer to the package for the most accurate  and up to date ingredient information.

Nutrition Facts
Valeur nutritive
Per 3 wings (125 g)
pour 3 ailes (125 g)
Calories 210 % Daily Value*
% valeur quotidienne*
Fat / Lipides 14 g 18%
Saturated / saturés 3.5 g 18%
+ Trans / trans 0 g
Carbohydrate / Glucides 3 g
Fiber / Fibres 0 g 0%
Sugars / Sucres 0 g 0%
Protein / Protéines 20 g
Cholesterol / Cholestérol 85 mg
Sodium / Sodium 850 mg 37%
Potassium 250 mg 6%
Calcium 40 mg 3%
Iron / Fer 1 mg 6%
Vitamin A
Vitamin C
*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup

Recipe Ideas

Fire up the grill and get ready to take wieners to the next level.

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Chicken Strips with Harissa Aioli

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Chicken Strips with Harissa Aioli

This delicious fresh dip is perfect for our Crispy & Tender Chicken Strips, Chicken burgers or as an elevated condiment on Smoked Sausages.

Servings

4

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

8 pieces Schneiders Crispy Chicken Strips

½ cup mayonnaise

1 tbsp harissa paste

1 tbsp lemon juice

1 clove garlic, minced

1 tbsp chopped fresh cilantro

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Directions

Cook chicken strips according to package instructions.

Meanwhile, stir together mayonnaise, harissa paste, lemon juice, garlic and cilantro. Serve with chicken.

Harissa paste is a Moroccan hot pepper paste, available in many supermarkets. Can’t find it? Try Sriracha or chili garlic paste, instead!

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Warm lentil and Garlic Sausage Salad Bowls

This warm salad bowl has all the comforts of fall, from savoury lentils and garlicky sausage to a runny poached egg.

Servings

4

Preparation

15 Mins

Cook Time

35 Mins

Level

Ingredients

2 medium sweet potato, peeled and cut into ¾-inch dice

2 tbsp canola oil, divided

½ tsp each salt and pepper, divided

1 large zucchini, cut into ¾-inch dice

1 pkg (300 g) Schneiders® Ukrainian Garlic Sausage, thickly sliced

1 onion, diced

4 stalks celery, finely chopped

¼ tsp crushed red pepper flakes

2 cloves garlic, minced

1½ cups dry green French lentils

2 tsp fresh thyme leaves

1 pkg (900 mL) sodium-reduced chicken or vegetable broth

½ cup dried cranberries

4 cups lightly packed arugula

4 large eggs, poached

½ cup feta, crumbled

¼ cup fresh parsley, finely chopped

Vinaigrette:

1 small shallot, minced

3 tbsp sherry vinegar

1 tbsp honey

1 tbsp grainy mustard

⅓ cup olive oil

¼ tsp kosher salt

½ tsp black pepper

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Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange sweet potato on prepared pan; drizzle with 2 tsp of the canola oil and season with half each of the salt and pepper. Toss to coat. Bake for 20 minutes. Toss and push potatoes to one side of pan. Add zucchini to other side of pan; drizzle zucchini with 2 tsp of the canola oil; sprinkle with a pinch each of the salt and pepper. Roast, stirring once, until vegetables are tender, about 15 minutes.

Meanwhile, heat remaining 2 tsp of the canola oil in large skillet over medium heat. Add sausage and cook, stirring occasionally, until golden, about 5 minutes; remove to plate. Add onion, garlic, remaining salt and pepper and red pepper flakes to pan. Cook and stir for 2 minutes until fragrant. Add celery, and cook until softened, stirring often, about 3 minutes.

Add the lentils and thyme to pan; stir to coat. Pour in broth and 1 cup water; bring to a boil. Reduce the heat, cover and simmer until liquid is absorbed and lentils are tender but still hold their shape, about 20 minutes. Stir in sausages. Cover, remove from heat and keep warm.

In large bowl, whisk together shallot, sherry vinegar, honey, mustard, olive oil, salt, and pepper until combined. Add lentil mixture, roasted vegetables and cranberries; toss to coat.

To serve, divide arugula among 4 shallow bowls. Spoon the lentil mixture over top; top each with a poached egg. Sprinkle with feta, and parsley.

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