Friday, October 16, 2015

That's A Wrap - My Recipe Rotation - California Chicken Wraps

From the kitchen of One Perfect Bite...This wrap made it to my permanent rotation last year. It has become my favorite light sandwich recipe. Here's what I had to say when it was first posted. It's been a busy day. The stitches were finally removed from my right eye and the doctor was pleased with the state of both transplants. You probably heard the huge sigh of relief that inadvertently escaped my lips when he gave me the news. That gave the  Silver Fox and me an excuse to celebrate, and the good news happened to coincide with a break in the weather. We decided to take  a long walk along the river bank and have our first picnic of the season. These Greek-style chicken wraps were the mainstay of today's picnic basket. I'm not overly fond of wraps but these are exceptionally good and I think you will enjoy them as much as I do. I like to make them the night before I plan to serve them. To keep them fresh, I double wrap the rolls. First, they are rolled in several layers of just-moist paper towels and then sealed with plastic wrap before they are refrigerated and the flavors have a chance to blend. I do hope you'll try these amazingly tasty wraps. They are fast and easy to prepare and they make a perfect meal for dieters and those seeking a healthy alternative to standard lunch fare. Here is how these delicious wraps are made.

California Chicken Wraps...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

1/3 cup prepared hummus
4 whole wheat tortillas (8 inches)
2 cups cubed cooked chicken breast
1/4 cup chopped roasted sweet red peppers
1/4 cup crumbled feta cheese
1/4 cup thinly sliced fresh basil leaves

Spread hummus on tortillas; top with chicken, peppers, cheese and
basil. Roll up. Yield: 4 servings.

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1 comment :

Big Dude said...

I like the Mediterranean slant on these.

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