Let’s have a picnic! It’s an easy, low-stress way for family and friends to step away from daily routines and enjoy fresh air and good company. Head to a local park, spread a blanket, and pack simple, delicious fare like Grilled Chicken Wraps for a relaxed outdoor meal.
Here are a few tips to make your picnic effortless and enjoyable:
- Keep it casual. Use disposable plates, napkins, and cups to make cleanup quick. Bring a couple of trash bags to leave the area tidy.
- Bring large blankets to lounge on while you eat — they’re also perfect for an afternoon nap.
- Choose handheld foods. Wraps and fruit skewers are easy to eat outdoors. For a special dessert, sandwich a scoop of vanilla ice cream between two cookies, wrap in plastic, freeze, and transport in a resealable bag inside a cooler with ice so they stay frozen until dessert time.
- Keep things cold. Pack coolers with ice and chill food and drinks before loading them to maintain safe temperatures.
- Include activities. Small, inexpensive toys like bubble bottles and inflatable beach balls keep kids entertained. Bocce, Frisbee, or a ball can make the picnic fun for adults too.
- Be prepared. Bring sunscreen, bug spray, and hand wipes for quick cleanups and added comfort.
A picnic lets you unwind and focus on good company and good food. Keep the menu simple but flavorful — the two recipes below can be prepared and packed in under an hour. With friends, family, and a relaxed atmosphere, your picnic will be a success.
Recipe
Chicken Wrap Sandwiches and 3 Bean Salad
Prep Time:
30 minutes
30 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
1 hour
1 hour
Servings:
4
4
Author:
Amy Casey
Amy Casey
Ingredients
- For Grilled Hoisin Chicken Wraps
- 4 boneless, skinless chicken breasts (4–6 oz. each)
- 1/3 cup plus 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1/3 cup mayonnaise
- 4 large whole wheat sandwich wraps or tortillas
- 1 mango, sliced
- 4 handfuls baby spinach (about a 7 oz. bag)
- For Asian Triple Bean Salad
- 1 pound green beans, trimmed and halved
- 2 cups shelled edamame
- 1 (15-ounce) can black beans, rinsed and drained
- 4 scallions, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Grilled Hoisin Chicken Wraps
- Heat a grill to medium-high. In a small bowl, whisk together 1/3 cup hoisin sauce, honey, and soy sauce; set aside.
- Grill the chicken about 4–5 minutes per side. After flipping, brush with the hoisin mixture and continue grilling until the internal temperature reaches 165°F (about another 4–5 minutes). Brush once more, then remove to a cutting board to cool and slice.
- Mix the remaining 2 tablespoons hoisin sauce with the mayonnaise in a small bowl; set aside.
- Assemble each wrap: spread about 1 tablespoon of the hoisin-mayonnaise on the bottom half of a tortilla, add a handful of spinach, 1/4 of the sliced chicken, and some mango slices. Fold in the sides, roll tightly from the edge closest to you, then slice diagonally.
- Asian Triple Bean Salad
- Bring a large pot of water to a boil. Add the green beans and edamame and cook for about 4 minutes. Drain and cool under cold running water; let drain thoroughly.
- In a large bowl, whisk together the olive oil, rice wine vinegar, brown sugar, and minced garlic. Add the cooled green beans, edamame, black beans, and scallions. Toss to coat with the dressing and season with salt and pepper to taste. Serve chilled or at room temperature.
Did you make this recipe?
Tag @amycaseycooks on Instagram so others can admire your picnic creations.
Tag @amycaseycooks on Instagram so others can admire your picnic creations.