Chicken Wraps
This is our go-to dinner. We have it at least once (if not more) in a two week period. It makes a fabulous party food because you just provide the different ingredients and every person can quickly make their own wrap with whatever they want and as much as they want on it. We’ve entertained succesfully this way and it has always gone down a treat with everybody.
 Chicken Wrap fillings |
 All wrapped up and ready to eat |
It really is easy and can be adjusted to your exact tastes with very little effort. This is how we make ours:
Chicken
Cut deboned and skinned chicken thighs up into bite-sized cubes, season and squeeze the juice of half a lemon (or a full lemon if you like tangy) over and let marinade for about half an hour. I used a seasoning salt I made, it is based on a blend called European Spiced Salt. Pan-fry (I use a non-stick pan with no oil/butter) until the meat is done, but not dry.
Eggplant
Slice the aubergine into 5mm rounds and oil on both sides (olive oil), season and add to an oiled oven pan (olive oil) and grill in the oven, turning once, until they start to get crispy. Again, I used the European Spiced Salt.
Other goodies
The other “stuff” is basically anything that you think will go well with the above, all rolled up in a wrap. This is what we do:
- Lettuce & Rocket
- Salad (chopped tomato, onion, cucumber, sweet pepper and if you wish some fresh chopped coriander (cilantro) or parsley for those who hate Cilantro … yes that’s YOU Michelle
) - Feta (try creamy Danish style feta…mmmmmm!)
- Avocado
Sauces
Here, again, take what you like – some days I love it with just a hint of mayonnaise, other days I drench it in a sweet chili sauce, but tonight we added a splash of honey-mustard salad dressing.
Putting it all together – fill your wrap and roll/fold as desired. Yes, there seems to be a few different ways in which you can roll/fold your wrap, I think each one with its own distinct name, but I’ve found through trial and error that this works the best for me:
Fill a “stripe” in the centre of the wrap with your food goodies, leaving a 4cm unfilled gap at the bottom (this is where you are going to fold the wrap). Also don’t go crazy with building it too high, then the sides won’t fold over nicely. You’ll get the idea of how much is just enough and this estimation gets better the more wraps you make. This said, I still admit to absolutely overfilling mine when I’m really ravenous or crave a mountain of lettuce and fresh salady stuff…but I digress… So with your food in the wrap, fold from the bottom toward the centre of the wrap (this is the gap you left unfilled) so that the filling falls into this created “pocket”. Now fold the left side over as much of the filling as you can and then the right over that and viola!
Enjoy!