Sunday Night Dinner – Thai Chicken Wraps

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Thai Chicken Wraps

We’re really into wrapping our Sunday Night Dinners in tortillas around here. After last week’s fajitas, Jen and Evan followed up this week with Thai Chicken Wraps.

I don’t actually have recipe this week, but the chicken was marinated in something delicious and grilled to perfection. A chunky peanut sauce added some nice texture and flavor contrast to the vegetable slaw that topped the chicken. Jen made a spicy papaya salad to go along with the wraps that was refreshing and delicious.

This week’s Sunday Night Dinner was special because Miles and Arden joined us. There here in DC for the last leg of their US tour before heading abroad for the next chapter of their lives. They’ve been staying with us for the past few days and it’s been simply delightful. They’re staying with Jen and Evan for a few days before they leave the country, so it’s not goodbye yet, but I’m glad they got to participate in a Sunday Night Dinner before they leave.


SimmieSunday Night Dinner – Thai Chicken Wraps

52 Weeks – Week 11

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After nearly four months away, I returned to the climbing gym. It was a little tough and I’m a little sore, but it sure was glad to be moving again.



I spent Saturday with the Abels. We went out to breakfast, hung out at the mall, went to a basketball game, and chilled out for a while. It was a full and totally fun day. The Abels are the best.




Daylight savings means it’s still light out when I leave work. Sometimes I catch some pretty sweet sunsets.



My project is coming along. I’m making serious progress now. It’s going to be nice to have porch back too.



Our washing machine kicked the bucket. After over two weeks without one, it was surprisingly exciting to get the new one delivered. We only had about eight loads of laundry to do at that point. Oh the joys of adulthood.

Simmie52 Weeks – Week 11

Sunday Night Dinner – Fajitas

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It’s warm! Seriously, after this never ending up and down of weather, today was actually kind of nice out. We took advantage of the nice weather by grilling outside. And by we, I mean Andrew grilled outside, but I made the marinade, cooked the vegetables, and warmed the tortillas. Let’s just say it was a team effort. While Andrew is the master at grilled chicken, we decided to go a few extra steps and make fajitas.



We grilled both steak and chicken because why choose when you don’t have to? I used the same marinade for both kinds of meat, but I think I had a slight preference for the chicken. The marinade is tangy with just a little bit of spice and it was de-li-cious.


 Also, I totally forgot that it was the weekend for celebrating St. Patrick’s Day. Andrew got on that bandwagon, but I was too busy being a boring old person and doing stuff like getting my car fixed and looking at washing machines. However, Jen and Evan did not forget to celebrate the Irish and they walked in holding some beautiful Irish soda bread. I mean, look at that thing? It’s gorgeous! I had never had Irish soda bread before, but it was springy and studded with caraway seeds and plump raisins. Eaten with a slice of green apple and some cheddar cheese was so so good.



Chicken and Beef Fajitas
  1. For the Marinade
  2. 2 limes, juiced
  3. 1/4 cup orange juice
  4. 4 Tbsp olive oil
  5. 2 garlic cloves, roughly chopped
  6. 3 chipotle chilis in adobo sauce
  7. 1/2 tsp ground coriander
  8. 1/2 tsp chili powder
  9. 1 tsp salt
  10. 1 1/4 lbs flank steak
  11. 2 chicken breasts
  12. 1 red bell pepper, thinly sliced
  13. 1 green pepper, thinly sliced
  14. 1 medium sized sweet onion, sliced
  15. lime juice
  16. olive oil
  17. flour tortillas
  18. guacamole
  19. salsa
  1. In a medium bowl, combine all of the marinade ingredients and puree using an immersion blender until smooth.
  2. In a large ziploc bag, combine the steak and 2/3 of the marinade. Seal and shake to evenly coat. In a separate bag, combine the chicken breast and the rest of the marinade. Seal and shake to evenly coat. Put both bags in the fridge for 4-6 hours to tenderize the meat and let the flavors soak in.
  3. Grill the meat and the chicken. Remove from the heat and allow to rest before slicing.
  4. Toss the peppers and onions with lime juice and olive oil until lightly coated. In a hot frying pan, sauté the vegetables until the onions turn translucent and the peppers just start to get soft.
  5. Heat a small fry pan and warm the tortillas on both sides until they get a little charred and are pliable.
  6. Serve with guacamole and salsa. We also had some green chilis, tomatoes, and sour cream with our fajitas if you want to get extra fancy.
Adapted from the Food Network
Adapted from the Food Network


SimmieSunday Night Dinner – Fajitas