The salsa in this wrap is so good!! This recipe is taken from Whitewater Cooks by Shelley Adams. The recipes are all from The Fresh Tracks Cafe in Nelson B.C. (Thank you Mom for bringing these cookbooks back from your trip there!) The BBQ sauce listed in the ingredients is found in BC, but i just used original Kraft BBQ sauce. I also used a pre-cooked chicken and shredded it up.
3 boneless chicken breasts, cooked and sliced
6 tomato tortillas
2 onions, caramelized (see below)
3/4 cup Runaway Train BBQ sauce
1 cup roasted corn salsa (recipe on blog)
1 cup lettuce, shredded
1. In a skillet, sauté chicken until just heated. Remove from pan and set aside. In the same pan, place tortilla to quickly heat up. To assemble the wrap, place tortilla on work space and spread chicken, caramelized onions, BBQ sauce, salsa and lettuce. Roll up and slice in half.
*To caramelize onions: In a skillet, place sliced onions and sauté in oil until translucent. Add 1 tbsp brown sugar and 1 tbsp balsamic vinegar per onion. Cook at low heat for another 15-20 minutes until "syrupy" looking. Season with salt and pepper.
This is another one of my 10 ten favorite meals. You can make this ahead of time. Cover with plastic wrap and put them in the fridge until dinner time. My husband doesn't like feta, so I make his with mozzarella or havarti cheese. I also just barbeque the chicken instead of sauteing it. This recipe was taken from The Complete Light Kitchen by Rose Reisman.
Spinach,Tomato,Chicken and Hummus Wrap
8oz skinless boneless chicken breast
1 cup thinly sliced green bell pepper
1 cup thinly sliced red bell pepper
1/3 cup sliced red or sweet onion
1/3 cup low-fat feta cheese, crumbled
1/2 cup chopped rehydrated sun-dried tomatoes
1/3 cup diced black olives
1 Tbsp olive oil
1 1/2 tsp basil
1 1/2 tsp minced fresh garlic
2/3 cup hummus
4 large whole wheat tortillas (or flavor of your choice)
1 cup baby spinach leaves
1. Working with one at a time, pound the chicken breasts to an even 1/2 inch thickness between two sheets of waxed paper.
2. Spray a non-stick grill pan with cooking oil and saute the chicken for approximately 8 minutes, or until no longer pink in the center. Slice into thin strips
3. Stir the green and red pepper, onion, feta, tomatoes, olives, oil, basil and garlic together in a large bowl.
4. Spread the hummus over the entire surface of the tortillas. Place the vegetable mixture over the hummus. Scatter the spinach leaves overtop and add the chicken. Roll the bottom of each tortilla up and over the filling, fold in both sides, and continue to roll up tightly. Cut each roll in half before serving.
