Wednesday, October 20, 2010

Grilled Chicken and Vegetable Wrapinis

I feel like I've been posting an overabundance of indulgent treats lately, so I'd like to share something healthy, easy, and quite tasty. 

One of the questions I receive the most is what to do with leftovers.  I for one eat them for lunch, or I reinvent them for later dinners.  One of my favorites is using leftover veggies on a salad at lunchtime, or making quesadillas with leftover meat.  These wraps were born out of the need to use up leftover grilled vegetables and chicken from a tailgate.  I recalled Annie posting open-faced veggie melts last week, and I thought maybe I'd do something similar.  I'm not really sure how that turned into grilled wraps, but I'm not sorry at all.  I just diced up the veggies and chicken into bite-sized pieces, added some fresh tomato, topped with some provolone, and wrapped them up.  Then I grilled them (improvising with a heavy saucepan since I don't have a panini press), and served with Caesar dressing for dipping.  The beauty of these is that they are completely customizable - shrimp, beef, or pork tenderloin would work wonderfully here, and any number of veggies or types of cheese would be great as well.

Joey isn't typically the biggest fan of leftovers (especially leftover veggies), but he definitely loved these wraps.  And you can bet that the next time we have grilled chicken and veggies (which will probably be next week), I'll make enough to use in some delicious wrapinis later!

One Year Ago:  Risotto Marsala

Grilled Chicken and Vegetable Wrapinis
a Pink Parsley Original
  • 2 large tortillas
  • 3/4-1 cup mixed cooked vegetables, chopped into bite-sized pieces
  • 1 cooked boneless, skinless, chicken breast half, shredded
  • 1 tomato, seeded and chopped
  • 2 slices provolone cheese, each torn in half
  • olive oil
  • Caesar Salad Dressing, for dipping
Preheat a large skillet over medium heat.  Add 1-2 teaspoons of the oil to the skillet

Lay both tortillas flat and evently distribute the vegetables, chicken, and tomatoes between them.  Top each with the provolone cheese, and close ends then roll tightly.  Lay seam side down in the skillet, then brush the tops with oil.  Using a heavy saucepan, press down on the wraps to flatten them.  Cook, with the saucepan on top, 2-3 minutes, and flip.  Continue to cook until the wraps are golden brown, remove from pan, and cut in half.  Serve with Caesar dressing for dipping.


Unknown said...

Looks like the perfect lunch for work

Natalie said...

these sound great---I'd love to try them in our panini press!

Alison said...

I came across this via foodgawker and it couldn't come at a better time! I've got some leftover veggies and wraps that I needed to do something with. Perfect!

Cucee Sprouts said...

Serving leftovers with a simple salad would make a really quick and healthy dinner. I just posted a recipe of a very light pungent 5-minute salad on my blog
I think you would like it

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