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Wednesday, November 12, 2008

Amazing, but simple, Chicken Wrap

This is sunny food. But, you might say, it’s almost winter. So, I say, wait for a sunny winter day, turn the heat on, seat by a window, take a deep breath, take a bite, and imagine it is summer. Or don’t wait for a sunny day, because you could end up waiting for a very long time. It is November after all. Just turn the heat on, make the wrap, close your eyes, take a bite and imagine that the sun is out and you are having a picnic by the lake… or at the park… or backyard… or something like that.

According to my recent poll about whether you-readers like lamb/beef/fish/pork/chicken the most, it looks like most people prefer chicken, (also the most popular recipe on my blog is whole roasted chicken with chardonnay-tarragon sauce). And I know that you like quick and easy recipes with an oomph-result. So there you have it – an amazingly good and simple to make chicken wrap.

One more thing before we get started. Tomatoes are at their best during summer, but you can have a decent-tasting tomato during winter. I find that cherry tomatoes, like sweet 100, are usually good.

Amazing Chicken Wrap
This is more a list of ingredients than a recipe and you can mix and match ingredients to make your own favorite wrap. The only ingredient you need to cook is the chicken breast and that takes only a couple of minutes.

So what’s hiding inside this wrap?
Whole wheat tortilla
Chicken breast sautéed with onion and garlic
Parmesan, grated
Salt, black pepper
Sour cream
Squeeze of lime

To cook the chicken breasts, heat a skillet over medium heat.
Cut chicken to strips and flatten them to an even thickness by cutting them lengthwise and/or pounding them with a mallet. Season with salt and black pepper on both sides.
Thinly slice 1 small onion and 1-2 cloves of garlic.
Lightly oil the skillet with 2-3 tablespoons extra virgin olive oil. Place chicken in the skillet, scatter the onion and garlic around it. Cook it to brown color – see photo. Turn to other side, and cook until browned.

Remove from skillet. Let rest 5 minutes before slicing.
Warm the tortilla according to reheating instructions on the package.
Place all ingredients on the warmed tortilla. (The one in the photo is too crowded. Don’t put so much stuff or it will all fall out of the wrap at the first bite. It’ll be messy. Don’t say I didn’t warn you. But it is good messy. Anyway, so much filling here was only for the purpose of taking the photo). Fold wrap and enjoy.

Coming up next…. Cookie #3: Jam Thumbprint Cookies

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