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Posts Tagged ‘wrap’

Cooking for one still manages to stump me, and I often end up with at least an extra meal if not more in left-overs even if I try to keep things small. While many people would love this, I prefer the freedom of cooking something new almost every day. If what I make is freezable, it’s not a problem, because I can re-visit it after a break.  I now have even more appreciation for my wonderful left-over loving partner. Alas, for me all these left-overs represent an issue – I love to cook so much but my stomach simply is incapable of handling the quantities of food I make on any given day and so I have had to get used to eating left-overs several days in a row.

Well, since I’ll be living in Senegal for 6 months, I had better get used to repetition. It’s sort of like training, I guess. That, and the fact I probably won’t have access to a kitchen anything like I’m used to. I can’t wait to learn to cook Senegalese food!

Luckily, by the second week in Montréal I discovered it’s not quite as monotonous if I try to re-invent the left-overs. This is one of those recipes – one you can make with any left-over chicken or other meat/tofu.

Ingredients – 2 wraps

-1 leftover chicken breast or 3 drumsticks, cooked, meat sliced
-2 Tbsp capers
-6 slices sharp cheddar
-2 large soft wheat or corn wraps
-lemon juice
-salt and pepper
-veggies to eat on the side
-1 tsp olive oil

Directions

Slice the meat and cheese. Arrange the wrap on a counter, then place 2 slices of cheese across the wrap. Place the meat on top, along with the capers and a spritz of lemon juice. Top with the remaining cheese and salt and pepper, then close the wrap tightly. In a large frying pan, heat olive oil over medium heat. Cook wrap on both top and bottom until the wrap is warm and has begun to turn golden.

Wash and cut up assorted veggies to eat on the side. I love carrots and tomatoes with this particular combination! You could also add some fresh spinach to the wrap before warming it if you like.

-Sitelle

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Shrimp Wrap

It always surprises me how frequently I go to post an item, and Sitelle is already a step ahead of me.  Despite living 4,000 km apart, we somehow still manage to cook many of the same meals!  The day Sitelle made buttery  garlic shrimp, I had the exact same idea – although I ate the shrimp in a cold wrap.

Shrimp continue to be one of the richest sources of protein and they are loaded with omega-3 polyunsaturated fatty acids (not to mention absolutely they are absolutely tasty!)  For the wrap, I threw together my favourite sandwich ingredients with some tzaziki and lemon juice.  Just the refreshing pick-me-up one often needs at lunch!

Shrimp Wrap

1 wrap

Ingredients:

buttery shrimp with garlic and parsley 

1 tortilla wrap

Tzaziki sauce

Cucumber, chopped

Tomato, chopped

Spinach

Red Onion, chopped

Avocado, chopped

Lemon slice

Directions:

To assemble wrap, spread tortilla with tzaziki.  Sprinkle veggies and shrimp on top.  Squeeze lemon slice over contents.  Roll up the wrap and bon appetit!

– Catherine

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