Happy Sunday, everyone. Today’s topic is wraps, something that is becoming more popular as a low-carb/ketogenic alternative to traditional dishes. Just about anything can be made into wraps!
Chicken tacos can be made into wraps, as below. You can skip making the cilantro sauce if you don’t like cilantro.
To Cook Chicken
- Add the chicken, garlic, olive oil, and spices in a large bowl or zip-seal bag.
- Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
- Remove chicken from marinade and discard marinade.
- Place chicken on a grill or pan heated to medium-high heat.
- Let chicken cook until it is no longer pink on the inside, about 9-10 minutes per side (or until it has reached an internal temperature of 165 degrees F).
To Make Cilantro Sauce
Place all the ingredients in the food processor and blend for 1 minute or until creamy.
To Assemble
Layer lettuce wraps with chicken, tomatoes, onion, and avocado. Drizzle with cilantro sauce or your favorite taco sauce.
Chicken Taco Lettuce Wrap
Paneer makes for an excellent ingredient in wraps, since it’s a soft, slightly crumbly cheese. This particular recipe adds some cilantro, green chilies and lime juice to make a “dressing” for the wraps. The recipe author suggests substituting chicken (or tofu, etc.) for paneer if you don’t like it.
- Place Paneer in a zipper bag and add Multipurpose Marinade (or other marinade).
- Mix thoroughly to coat the paneer and marinate in the fridge for at least half an hour (can be marinated overnight).
- Heat 1 tbsp Oil in a skillet or griddle.
- Sautee Veggies until lightly caramelized, but still crisp. Do not overcook. Remove onto a plate and salt lightly.
- Add 1 tbsp Oil to the skillet and sauté marinated Paneer until caramelized on all sides.
- To assemble wrap, heat a Naan on the skillet or over an open flame to soften.
- Spread a generous amount of dressing on the Naan and top with Lettuce, sautéed Veggies and sautéed Paneer. More dressing can be added on top.
- Fold the Naan and enjoy hot!
Ultimate Paneer Wrap
This next recipe for Waldorf quinoa salad wrap can be tailored for vegetarians, vegans and people who are gluten-sensitive. It actually recommends using Veganaise instead of mayo!
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Combine chia seeds and water and stir well. Allow to sit for 10 minutes to thicken. (Skip this step if you are using olive oil.)
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In a small bowl combine chia gel or oil, rice wine vinegar, lemon juice, cayenne pepper, and pepper. Whisk well until combined.
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In a large bowl combine quinoa, toasted walnuts, apple, celery, grapes and blue cheese. Toss with dressing. Taste and add salt and pepper to taste.
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Heat wraps in a large dry skillet for a minute or two per side, or until pliable.
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Put ½ tablespoon of mayonnaise on each wrap and top with greens and quinoa mixture. Fold the ends in and wrap. Cut in half and serve.
Last but not least, apple strudel can be made into a wrap, too. Yes, I know, you’re surprised about this one. I was too!
- Thaw pastry sheet at room temperature 30 minutes.
- Preheat oven to 375F.
- Mix egg and water and set aside.
- Mix sugar, flour, and cinnamon.
- Add apples and raisins and toss to coat. Set aside.
- Unfold pastry on lightly floured surface.
- Roll into 16- by 12-inch rectangle.
- With short side facing you, spoon apple mixture on bottom half of pastry to within 1 inch of edges.
- Starting at short side, roll up like a jelly roll.
- Place seam-side down on baking sheet.
- Tuck ends under to seal.
- Brush with egg mixture.
- Cut several 2-inch-long slits 2 inches apart on top.
- Bake 35 minutes or until golden.
- Cool on baking sheet on wire rack about 30 minutes before serving.
- Slice and serve warm. If desired, sprinkle with confectioners’ sugar and garnish with fresh mint. Makes 6 servings.
Apple Strudel Wrap
To conclude today’s theme of wraps, this will be my last diary for the Village group. I hope I was able to help broaden your recipe collections and provide a safe, supportive and non-judgmental gathering space.