Wednesday, March 17

Greek Goddess Wrap

I saw this recipe in Sunset magazine (what, my mom gets it!) and was immediately drawn to it. There was a couple of issues...the most importantly that it wasn't that healthy. But with a few changes and a MAJOR reduction in the amount of sauce used, this becomes a very tasty lunch.
Side note: This makes A LOT of dressing. If you won't use it for something else, I would reduce by 1/3-1/2. (However it rocks so I would probably find a reason to use it)
Side note part deux: I'm thinking feta would also be awesome in this!
Greek Goddess Wrap
Serves 4

4oz mushrooms, thinly sliced
1tbsp fresh lemon juice
2 cups shredded skinned rotisserie chicken
4oz baby spinach
4 whole-wheat tortillas
1 yellow pepper, cut into strips
4 thin slices muenster cheese
For dressing:
1 garlic glove
2 tbsp each roughly chopped parsley, chives and fresh tarragon
5-7 kalamata olives, depitted (is that a word?)
1tbsp white wine vinegar
1/2 cup mayo (light or otherwise)
1/2 cup low fat sour cream (if you hate sour cream, you could use plain yogurt)
Combine all ingredients for dressing in food processor and pulse until well blended.
Make wraps: In a medium bowl, toss chicken with about 1/2 cup dressing until evenly coated. Lay tortillas flat on a work surface. Arrange equal portions of chicken down the center of each. Evenly top chicken with bell pepper, mushroom, cheese and spinach. (if you wanted to, you could add another drizzle of dressing. But honestly, you don't need it). Fold tortilla over short sides of filling, then roll up, starting from long side of filling.

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