Shrimp Stir-Fry Wrap
4 to 6 servings

2 cups rice
1 package Contessa Shrimp Stir-Fry
4 large tortillas
1 cup mild salsa
2 cups Monterey Jack and American cheese, shredded

Prepare rice per instructions on package. Prepare stir-fry per instructions on package.

Heat tortillas. Lay tortillas flat, spoon in 2 tablespoons rice, 1 tablespoon salsa and 1 cup stir-fry. Sprinkle generously with cheese, then wrap. Serve with salsa.



Classic Greek Sandwich
6 servings
1 package Contessa Beef Stir-Fry
1/2 cup plain yogurt
3 teaspoons lemon juice
1/4 red onion, sliced
1/2 cucumber, sliced
3/4 cup feta cheese
6 pita bread pockets
2 tomatoes, sliced
1 teaspoon dill, chopped
Salt
Pepper


Prepare stir-fry per instructions on package, omitting sauce. Set aside.

In a small bowl, whisk yogurt and lemon juice. Add salt and pepper to taste.

In a separate bowl, combine red onions, cucumber and feta cheese. Season with black pepper and stir.

Spread yogurt mixture inside pita bread. Add stir-fry and top with sliced tomatoes. Place desired amount of onion/cucumber mixture over tomatoes. Top with additional yogurt mixture.



Chinese Chicken Salad
5 to 6 servings


1 package Contessa Chicken Stir-Fry
1 head Napa cabbage, thinly sliced
1/2 cup toasted almonds, sliced
3 tablespoons sesame seeds
6 scallions, sliced
1/2 cup rice wine vinegar
4 tablespoons sesame oil
2 tablespoons sugar
Salt
Pepper


Prepare stir-fry per instructions on package, omitting sauce.

Place in a bowl and refrigerate 30 min­utes, or until cold. Set sauce packet aside.

In a large bowl combine cabbage, almonds, sesame seeds and scallions.

Place rice wine vinegar, sesame oil, sugar, sauce from packet and salt and pepper, to taste, into a blender. Blend for 15 seconds.

Add chilled chicken stir-fry to cabbage and mix in desired amount of dressing.

Serve immediately with crispy noodles.