Tuesday, February 28, 2012

Roasted Vegetable and Chicken Wraps

So, these are from a while ago.... I made them for UFC 143.  Sorry about the time lapse.  But, it is getting very spring-y here in the South.  It is a sweet reminder that real spring is just around the corner and with that means Farmers' Markets!  I seriously can not wait for super fresh and ridiculously tasty local vegetables.
Just veg on the left, with chicken on the right.
Roasted Vegetable and Chicken Wraps
6 12in spinach tortillas
2 6oz containers of roasted garlic hummus
~2 C cooked, shredded chicken
4 lrg bell peppers, roasted and sliced (I used red and yellow, but use your faves.)*
8 oz mushrooms, sliced
1 med eggplant, in 1/4 inch slices
3 med zucchini, thinly sliced
~6 C baby greens
extra virgin olive oil
salt and pepper

   Toss mushrooms eggplant and zucchini with oil, salt, and pepper.  Roast at 375 deg F until tender.  Mushrooms will take 5-6 minutes and the zucchini and eggplant will take 7-8 minutes.  But whenever they are done to your liking, take them out of the oven.
   Spread 2 oz of hummus over each tortilla.
   Evenly distribute roasted peppers over tortillas.
   On three, lay out the mushroom, eggplant, and zucchini.  Divide the chicken among the other three.
   Top with about 1 C of baby greens, or however much you like.
   Tightly roll up tortillas and wrap with plastic.  Refrigerate for at least 30 minutes.  Slice and serve.
   Makes 3 roasted veggie wraps and 3 chicken wraps.  Serves 12-16.... or 6 if you are eating them for lunch or a light dinner.

*For roasting bell peppers:  Place rack near top of oven.  Broil peppers on top rack on high until skin blisters and chars.  Turn peppers over while cooking to evenly char skin.  While hot, place in large glass bowl and cover with plastic wrap.  Let them cool; then peel and de-seed them.

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