Wednesdays, July 1st, 8th, 15th, 22nd, and 29th at 4:00pm Cooking Demos: Can’t Stand the Heat
In July, we will be whipping up some recipes for meals that do not use the stove or oven. Cooking in the summer can be a heated chore, so hopefully we will inspire a meal that can help keep the heat down in your house. Recipe in the comments.
Italian Chicken Wrap
SERVES: 1
INGREDIENTS
1 extra large tortilla, flatbread or lavash bread
2 tablespoons Roasted Pepper Bruschetta Spread (recipe below)
5-6 slices cooked chicken breast (about 3 ounces)
Handful of arugula or spinach
2 slices provolone cheese
3-4 thin slices of tomato
1 tblsp chopped olives or several slices of olive
Sliced red onion
Balsamic vinagrette
DIRECTIONS
Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about ½ inch inside the outer edge. Place the chicken slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with the artichoke bruschetta then the olives and sliced red onion and drizzle lightly with the balsamic glaze.
Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and server, or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.
Red Pepper Bruschette Spread 1 (16 ounce) jar marinated roasted sweet red peppers
3 cloves garlic, chopped 1 tomato, seeded and chopped
1 cup chopped fresh basil 1 onion, chopped 3 teaspoons balsamic vinegar Directions Put all ingredients in a food processor or blender. Pulse till blended through.