This recipe takes advantage of what’s available from the garden these days. Substitute raspberries, peaches or plums if you like.
Chicken and Rice Wraps
- 2 chicken breasts, cooked and cubed
- 1 cup baby spinach leaves
- 1 cup sliced strawberries
- 1/2 cup chopped pecans
- 1 cup cooked brown or wild rice
- 4 large tortillas (flavored ok)
- 1/4 cup Raspberry Dressing
- 2 tbsp mayonnaise
- 2 tsp red wine vinegar
- Fresh mint
Mix together chicken, spinach, strawberries, pecans and rice. Mix together dressing ingredients, toss with chicken mixture. Let sit 15 minutes or more. Roll 1/4 of mixture in each tortilla.
Nothing beats a good Greek restaurant for a nice lunch meal. I am partial to pita sandwiches, but it can be difficult in my area to find good, fresh pita bread. So tortillas make a good substitute. In this recipe, you can use spinach or sun-dried tomato wraps to really spark things up. Regardless these are easy and quite flavorful wraps. Perfect for a holiday picnic by the lake.
Greek Chicken Wraps
- 4 boneless chicken breasts, cut into 1” pieces
- 2 tbsp lemon juice
- 1 tbsp Dijon or stone ground mustard
- 2 tsp crushed garlic
- 1 tsp dried oregano, crushed
- 1/8 tsp pepper
- 1 tbsp olive oil
- 1 small cucumber, peeled & chopped
- 4 oz plain yogurt
- ¼ tsp dill
- 2 oz crumbled feta
- 2 oz sliced black olives (opt)
- 4 burrito size flour tortillas, spinach tortillas are a fun choice
- ½ green leaf lettuce, shredded
skillet & bowl
Mix together chicken, lemon juice, mustard, 1 tsp garlic, oregano & pepper in bowl, coating chicken thoroughly, let sit for 30 minutes. Prepare cucumbers, add yogurt, dill and remaining garlic and mix well. Refrigerate until served. Wrap tortillas in foil and heat in a 350° oven for 10 minutes, turn oven off and let them stay warm until served. Heat oil in skillet on medium-high and add chicken and marinade. Cook until chicken is cooked through, about 5 to 8 minutes. To serve, add chicken mixture, yogurt mixture, feta, olives and lettuce to each tortilla and roll up. Use any remaining yogurt mixture to dip tortillas in.
Sometimes it just has to be quick and easy. But that doesn’t mean it isn’t flavorful.
South of the Border Chicken & Rice
- 2 tbsp vegetable oil
- 4 boneless chicken breasts, cubed
- 1 green pepper
- 1 red pepper
- 1 onion
- 1-2 tbsp pickled sliced jalapeños
- 1 cup uncooked rice
- 1 cup water
- 1 cup chicken broth
- 14 oz can diced tomatoes
- 2 oz can sliced black olives (opt)
large saucepan or dutch oven
Heat ½ oil in pan, add chicken and cook until golden brown. Remove and set aside. Add remaining oil, onion, peppers & jalapenos to pan and sauté. Stir in uncooked rice and stir for 1 minute. Add water, chicken broth, tomatoes to pan. Bring to a boil, stir, reduce heat to low and let simmer, covered, until rice is tender, about 20 minutes. Add chicken and olives, simmer for 5 minutes and serve. Serves 4 – 6
So I had some leftover homemade cranberry sauce (whole berry) which freezes well, btw, you just have to remember to freeze it, dammit. I had boneless chicken breast. Oh, look over here, my Lucille’s Creole spice. Some garlic, bit of salt and pepper and we are set to go. I cut the chicken into 1″ pieces, seasoned it with plenty of garlic and Creole spice, added it to hot oil and fried it up. Then I covered it in cranberry sauce, covered and let simmer 5 minutes. Served with garlic toast and greens. Total time: 15 minutes from start to finish.
Sweet and spicy. I’d do it again.