Inspired by a recipe in this month's Sunset Magazine, I give you my version of Chicken Wraps - hearty and filling enough to have for dinner.
Serves 2 (with enough leftover for lunch the next day)
3 boneless, skinless chicken breasts, cut into long strips
1 box vegetable broth
salt and pepper
1 tblsp fresh tarragon
1 handful flat leaf parsley
2 tblsp sour cream
2 tblsp mayo or Veganaise
1 tblsp champagne vinegar
1 tblsp fresh lemon juice
salt and pepper
1/2 tblsp capers
1 clove fresh garlic, roughly chopped
1 red bell pepper, sliced in long strips
1/2 hothouse cucumber, sliced into thin disks
1/2 cup fresh spinach leaves, washed well
2 burrito-sized flour tortillas
4 slices Swiss cheese
Preheat oven to 425.
Add a good handful of salt and pepper to veg broth in a deep skillet. Simmer chicken in veg broth for about ten minutes or until no longer pink inside. Remove chicken and set aside (save the broth in the fridge and use later to make yummy rice).
In the meantime, combine next nine ingredients in a small food processor or blender and blitz until well-combined. Taste and adjust seasonings (salt really helps here).
Assemble the wraps:
Lay half the chicken on each tortilla and top with two slices of Swiss cheese. Place on cookie sheets and put in the preheated oven for five minutes (until cheese is melted). Remove from oven and drizzle with dressing. Top with cucumbers, red pepper slices, and spinach leaves. Roll up wraps and cut in half.
We were stuffed with these! Cheap and fast and easy and delicious. Would also be great with firm tofu for the veggies out there. Enjoy!
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