Thursday, July 1, 2010

Grilled Chicken Wraps with Grilled Veggies



For a while now, I've been wondering how my George Foreman grill would handle veggies, like zucchini and peppers. So today, on a whim, I decided to find out. I sent Yaakov to the store this morning to get chicken fillets, zucchini, yellow squash, a red bell pepper, a purple onion and some mushrooms.



After seasoning and grilling the chicken, and grilling all the veggies, I put everything on a plate and served it with various spreads (chummus, schug, mayo, pesto, etc.) and tortillas so that everyone (that being the huz, my brother and myself) could put together their own wraps. This seems to have worked out well. Everyone enjoyed it and it was filling and relatively healthy. If you want to really rev up the health factor, it might be smarter to make it a salad instead of a wrap considering that tortilla wraps add calories, carbs, sodium and fat that you don't really need. But they also add flavor, depth and fun, so I'm all for them.

To assemble these guys, put a tortilla down on a dry plate. Put your spread directly on the tortilla, focusing on the middle (I used roasted red pepper chummus on mine). Lay a few strips of grilled chicken right down the middle leaving about an inch on the bottom and top of the tortilla (see the picture below). Add on the grilled veggies, keeping it all in the middle and continuing to leave room at the top. Be careful not to overstuff! If you put too much in the middle, you won't be able to fold it. When you're ready, fold down the top and bottom parts over the filling and then bring in the sides, being careful not to push the top and bottom flaps out. It takes some practice, but it's not too hard once you get used to it.



Carefully slice the wrap down the middle for the best presentation. Eat and enjoy!

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