Mediterranean Chicken Wraps
4 large (12”) whole wheat tortilla wraps
1 tsp olive oil
2 red bell peppers
2 cups shredded lettuce
1 lb Mediterranean Grilled Chicken (see recipe)
1 1/2 cups Spicy Hummus (see recipe)
2 cups Cucumber Riata (see recipe)
Rub peppers with oil. Place over naked flame to char the outside flesh. Allow to blacken all over. While they're still very hot, place the peppers in a bowl and cover the bowl with plastic wrap. This allows the peppers to steam and make them easy to peel.
When peppers are cool enough to handle (about 8-10 minutes), remove plastic wrap and carefully rub off the charred skin. Remove seeds and set pepper filets aside.
Heat a large skillet on medium heat.
Place tortilla in dry, hot pan for 10-15 seconds, quickly turn it over and warm second side an additional 5-8 seconds. This makes the tortilla very loose and pliable.
Immediately place warm chicken mixture, lettuce, red pepper and hummus inside wrap. Tuck ends of tortilla in and roll tightly, forming a large ‘cigar’ shape. Cut on a bias and serve with Cucumber Riata for dipping.
2 lbs boneless, skinless chicken (thighs or breasts)
Juice and zest of 2 large lemons
1 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 garlic cloves, minced
2 tsp salt
1 tsp black pepper
Mix all ingredients well, then split mixture in half.
Pour half the marinade over the chicken and mix together well with your hands. Set aside for 1 hour.
To the other half of the marinade, add:
2 tsp each chopped fresh mint, oregano, thyme and parsley. Stir well. Set aside.
Cook chicken over hot charcoal (or sauté in a hot cast iron skillet) until just cooked through, basting with any residual marinade all the while.
When cooked, put chicken in a dish and—while it's still very hot—pour in the reserved marinade (with the fresh herbs) and toss together. Set aside and allow flavors to develop.
1 15 oz can garbanzo beans (chick peas)
1 clove garlic
1 Serrano pepper, minced
Juice of 1 lemon
2 Tbsp parsley, chopped
2 Tbsp cilantro, chopped
1/2 cup vegetable oil
1/2 cup good olive oil
In food processor, chop the garlic. Add beans and Serrano pepper. Continue blending to a pulp, adding lemon juice as you go. Drizzle oil in a little at a time, allowing the bean paste to absorb the oil. Season with salt, pepper and the fresh herbs.
1 medium cucumber (English if possible, roughly chopped)
3 green onions, roughly chopped
½ cup parsley, chopped
Lg pinch salt/white pepper
2 cups low fat mayonnaise
In a food processor or blender, blend cucumbers, onion and parsley until liquefied. Add mayo, stir well. Season with salt and pepper. Refrigerate.
Allow to sit at least 2 hours before serving.
If sauce is too thin, simply add more mayo until desired consistency is reached. This sauce is terrific on a summer salad of chilled seafood also!