Content creator Ann Michael Maye will bring fresh recipe ideas featuring Olivia’s Organics salads and produce to her TikTok audience.
Maye will create original cooking videos using Olivia’s Organics products, offering simple ways to add organic salads and produce to everyday meals. The seasonal content, set to run through next spring, will include tips, tricks and recipe inspiration centered on fresh, local ingredients. One featured dish is Maye’s protein-packed Chicken Caesar Wrap, made with Olivia’s Organics Power Crunch, Green Leaf Crunch and Baby Kale.
A chance to meet Maye locally
Local shoppers will also have the opportunity to meet Maye during an appearance at Market Basket in North Andover on Oct. 16. The event gives fans the chance to connect with the content creator behind the recipe videos while finding inspiration for seasonal meals.
Follow along on Maye’s TikTok page for continued recipe inspiration using Olivia’s Organic throughout the spring.
A taste of what’s to come
As part of the partnership, Maye shares her recipe for a fresh, protein-packed Chicken Caesar Wrap featuring Olivia’s Organics Power Crunch, Green Leaf Crunch and Baby Kale. Learn how to make Ann Michael Maye’s Chicken Caesar Wrap below:
High-Protein Caesar Dressing
½ cup cottage cheese
¼ cup grated Parmesan cheese
1 Tbsp. light mayonnaise
Juice and zest of ½ lemon
1 tsp. Dijon mustard
1 small garlic clove (or ½ tsp. garlic paste)
1 tsp. Worcestershire sauce
1–2 Tbsp. water, as needed
Freshly cracked black pepper
Pinch of salt, to taste
For the Wraps
5 large flour tortillas
2–2½ cups cooked chicken (roughly 2 chicken breasts), pulled, grilled, sliced or chopped
5 cups Olivia’s Organics Power Crunch
3 cups Olivia’s Organics Green Leaf Crunch
1 cup Olivia’s Organics Baby Kale
¼–½ cup shaved or grated Parmesan cheese
For the Sourdough Croutons
Roughly 2 cups sourdough bread, cut into 1-inch chunks
2–3 Tbsp. olive oil
Salt and pepper, to taste
½ tsp. Paprika
Directions
1. Make the Croutons
Preheat oven to 400°F. Spread sourdough chunks on a baking sheet. Drizzle with olive oil and season with salt, pepper and paprika. Toss to coat evenly. Bake for 10 minutes, until golden and crispy.
2. Make the Dressing
Add all dressing ingredients to a blender. Blend until smooth and creamy.
3. Build the Salad Filling
In a large bowl, combine Olivia’s Organics Power Crunch, Green Leaf Crunch and Baby Kale. Add the chicken and a handful of croutons. Toss lightly with the dressing, starting with less and adding more as needed.
4. Warm the Tortillas
Microwave tortillas for 20–30 seconds, until warm and pliable.
5. Assemble the Wraps
Divide the dressed salad mixture evenly among the five wraps. Top with additional Parmesan and croutons.
About Olivia’s Organics
Olivia’s Organics is a family-owned brand offering organic tender-leaf salads, greens, celery hearts and squash. Its roots trace back more than 80 years to Giovanni DeMichaelis, who began the family’s produce business at a stall in Boston’s North End Haymarket. Today, the brand sells more than a dozen organic produce items and salad blends to retailers and households along the East Coast. Olivia’s Organics is a subsidiary of locally owned, Chelsea-based State Garden, Inc., and works with farmers and retailers to bring fresh organic produce to customers’ tables.
Meet Maye at Market Basket in North Andover on Friday, October 16, located at 350 Winthrop Ave, North Andover, MA 01845.
