MUNCHIES IN MINUTES: Wrap and roll
Spring is in the air, and when I cook up some delicious munchies to handle my appetite on warm days, I think fresh, light and flavorful.
I like a bold flavor when I’m enjoying my munchies, and my chicken border wrap meets that requirement. Now, I have had wraps at the legal joint in town (Menna's Joint, 1418 S. Mission St.), and they are delicious, but why pay that amount of money when I have a simple wrap recipe that will satisfy the munchies?
A wrap is a sort of sandwich made of a soft flatbread rolled up around a meat or veggie filling. The usual flatbreads are wheat-flour tortillas, lavash or pita and the filling usually consists sliced meats, poultry or fish, usually topped with lettuce, diced tomato or pico de gallo, avocado, sautéed mushrooms, bacon, grilled onions, cheeses and a sauce such as mayo, ranch or honey mustard.
I began my wrapping adventures in California while working for one of those fancy department store restaurants. At first, I wasn’t able to grasp the rolling, but as time went on, I began to roll like a pro. Wraps are simple, and for some, the variety of wraps out there give people a flavor of options. In this recipe, I use a sundried tomato wrap, but spinach wraps also make for a great choice.
Chicken Border Wrap
Ingredients:
2 boneless, skinless chicken tenderloins Romaine lettuce hearts, chopped ¼ cup of diced, red onion 1 roma tomato, chopped Sundried tomato wrap ¼ cup chipotle mayo Salt and cayenne or red pepper 1 cup shredded pepper jack cheese
Heat the toaster oven to broil, or heat the grill or broiler to medium/high. Generously salt and red pepper both sides of the chicken tenderloins. Place onto the oven pan or grill, and cook each side for about five minutes.
Once fully cooked, remove from heat and let them sit for at least five minutes. This keeps the juices in. Now cut chicken into slices and set aside.
Take out the tortillas and spread lightly with chipotle dressing. Place lettuce first, then chicken, tomato, onion and cheese into each tortilla and fold in the sides and wrap it up so it looks like a burrito, ends closed.
Slice and serve. It's simple and done in minutes.
