Plenty of room for improvement in chicken wrap

It’s the rare recipe that’s sacred, so fine-tuned that even the most creative cook brings nothing new to the format.

BLTs, the main course in this week’s food section, tend toward that untouchable recipe category. Don’t mess with the concept; just combine the best versions of the three defining ingredients that you can possibly find (see the June 7 e-edition).

Yet, the Chicago Tribune offered up some variations, notably lobster, that I certainly wouldn’t refuse. Perhaps that’s because I’m fairly ambivalent to BLTs, liking bacon just fine but not preferring it above other meats, consuming sliced tomatoes only when they’re garden-fresh and skipping lettuce on a sandwich almost without exception.

In that vein, it’s easy for me to heighten the appeal of a sandwich — wrap, actually — that’s become ubiquitous in the past decade or so, but which I think leaves much to be desired. The so-called grilled chicken Caesar wrap is a favorite of my husband, but most iterations are packed with chopped romaine lettuce and little else. Even if the chicken-to-lettuce ratio was more favorable, the one-note flavor of bottled Caesar dressing can’t redeem this dish on my palate.

So when “chicken Caesar wraps” found their way onto our week’s menu, I purposely bypassed the produce section’s romaine, intent on substituting the first tender kale leaves from our garden, “massaged” with garlic and lemon juice, two of Caesar dressing’s critical components.

If I really had my way, I’d skip the Caesar dressing altogether and whip up this chicken salad mixture, courtesy of the Tribune, to complement my shredded kale. I also prefer the flatbreads marketed as wraps, as opposed to tortillas.

Tribune News Service photo

Chicken Salad Wraps

In a bowl, combine 1/4 cup nonfat Greek yogurt with honey; 3 tablespoons each cider vinegar and chopped, fresh tarragon; 2 tablespoons each olive oil and bacon bits; 2 scallions, trimmed and chopped; 1 small unpeeled Granny Smith apple, cored and diced; and salt and pepper to taste. Stir in 2 grilled chicken breasts, in 1/2-inch dice.

Divide 3 cups baby spinach across 4 large flour tortillas; top with chicken mixture. Wrap ends around the filling and enjoy. Makes 4 servings.

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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