We’re on vacation this week, so I’ve been busy reading, laying in the sun, playing board games, and taking waaaaay to many pictures. I know, life is rough. Next week I promise I’ll be back on my usual blogging schedule. Until then, I’ve got a great lunch wrap to tide you over. Catch you back in Eastern Standard Time!
I love a good turkey and cheese sandwich as much as the next guy. I’ve spent many a workday eating the good old standby, carrots and applesauce playing the humble side kicks. Slathered with a bit of Miracle Whip, a dab of mustard, and a sprinkling of Italian herbs, most of the time all I need is that humble, comforting sandwich to satisfy my lunchtime hunger.
But sometimes I need a break from the ordinary. I crave colors and crunch and flavors that hint of the exotic and unfamiliar. I tire of bread, the same square plastic ziplock day after day after day.
So, of course, when the opportunity presented itself, I had to make the most of it. Take the time to make something surprising, something I would be excited to pull from my lunch sack in a few short hours.
The components of this wrap are just slightly more unusual than the typical lunchmeat sandwich. The flavors borrow heavily from the Asian food aisle, so check there first for everything you need. The wrap starts with my old sandwich standby—rotisserie sliced chicken—but is jazzed up with crunchy shredded carrots, bright bell peppers, and a slightly spicy, zesty yogurt dressing.
All in all it makes for a healthy and filling lunch that is a wonderful break from the usual. The Mr. isn’t quite ready to put carrots on his sandwich, but he did venture out and try the dressing on his usual lunchmeat sandwich and gave it rave reviews. I hope you’ll be slightly more daring and go for the full shebang, veggies and all!
Roast Chicken Wraps with Curry Yogurt Dressing
Recipe by bakeeatrepeat.blogspot.com
For the wraps:
4 8-10 in tortillas
8 deli slices roasted chicken breast
2 sweet bell peppers, sliced
2 carrots, peeled and then peeled into “shavings”
1 cup mixed greens
For the sauce:
1/4 cup plain Greek yogurt
1 teaspoon red curry paste
1/2 teaspoon chili pepper puree
1 teaspoon fish sauce
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1. In a small prep bowl, whisk together all ingredients for the sauce. Taste and add additional salt or pepper as needed.
2. Spread tortillas out on a plate. Plop a few spoonfuls of sauce on each tortilla and spread it out evenly. Layer each tortilla with two slices of the chicken breast. Top with 6-8 slices pepper, mixed greens, and then carrot shavings. Roll up and enjoy!