Here is a Mediterranean Chicken Wrap that takes minutes to assemble for a flavorful and light dinner.
So it’s the Friday before spring break and I gotta tell ya I
am fried! It’s always at this
point in the school year that I start to feel run down. Here are some of the
tasks I dread; cleaning up the dinner dishes, walking the dog, making lunches
for the kids, making beds and folding laundry (just to name a few). Sometimes
you just need to shake things up so that these mundane tasks don’t seem all
that bad.
Next week my family is splitting up. I am taking my 17 years
old son Jake to visit colleges in the Pacific Northwest. We are hitting
University of Oregon, University of Puget Sound and University of Washington.
I’ve been travelling down the college road with Jake for a few months now. I
love his growing excitement at the prospect of attending one of these
schools. We’ve also looked at a
bunch here in Southern California.
Secretly I really want him close to home since he’s my first to fly the
coop.
My daughter Eva and hubby are heading to Palm Springs with friends. A very different kind of vacation, probably the kind I really need right now, but I’m not complaining. It’s going to be close to 100 degrees in the dessert which may be a little on the hot side. However, I am sure there will be tons of pool time and suntan lotion, so yeah I’m a little jealous.
Anyway, back to chicken wraps. This is the perfect meal for
my state of mind. It’s incredibly easy to prepare, light, fresh, tasty and
produces very few dirty dishes! To achieve such simplicity I used pre-washed
chopped salad from the grocery store, leftover chicken, Saffron Foods roasted falafel chickpeas (sold at Whole Foods) and Sabra hummus. Wrap those bad boys up in a tortilla and
you have dinner. I also used a good quality purchased balsamic vinaigrette, but
feel free to whip one up homemade.
The baked chickpeas have a lovely Mediterranean flavor, with
feta and hummus, this turns into a wrap filled with exotic flavors and packed
with protein. When assembling a wrap I always feel like their needs to be a “glue”.
This is basically the element that ties the flavors together and keeps the
tortilla sealed so that the insides don’t tumble out. The glue here is the
hummus. It adds flavor and helps keep your wrap tighty wighty.
Have a great week and I will be busy looking for foodie
inspiration in the great Northwest.
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Mediterranean Chicken Wrap with Roasted Falafel Chick Peas
Prep time: 15 minutes
Yield: 4 wraps
Ingredients
- 4 cups chopped mixed greens or baby greens
- 2 cups chicken, chopped into bite size pieces
- 1/2 cup crumbled feta cheese
- 1/2 cup falafel flavored crunchy chick peas
- 1 cup cherry tomatoes, sliced in half
- Purchased balsamic vinaigrette to taste
- 2 tablespoons hummus
- 4 eight inch flour tortillas
- Pre-heat oven to 350 degrees F.
- In a medium bowl toss the first 5 ingredients together. Toss with balsamic dressing to taste. Set aside.
- Wrap tortillas in foil and place them in the oven for 5 to 8 minutes, until the tortillas are warm and soft.
- Spread equal amounts of hummus on the tortillas and then top with equal portions of the chicken salad mixture. Roll tortilla very tightly and seal it with the hummus (you can add more hummus if it's not sticking). Cut in half and serve with extra balsamic dressing on the side if desired.
