It's been a while since I've created a dish of my own. Not because I didn't cook but because cooking was all on the spur of the moment. When I get home from work, a hungry crew (read: my two sons, now both bigger than me and with even bigger appetites) is waiting for me to cook something for them. So, I didn't take many pictures of what I was doing.
A few days ago, I came home from work earlier than usual (my wife always comes in later and cooks mainly over the weekend), and I decided that now I had more time, I would take a picture of the whole process.
Some of you may drool, and maybe some will even get an idea for lunch. There isn't much philosophy to preparing this dish. You have to avoid messing around, and prepare all the ingredients in advance.
So, chicken wraps. It's not our traditional food. It came to us with globalization, with Turkish (yufka kebab) and Mexican restaurants (various rolls and wraps) with street food, and of course, because it's delicious, it's domesticated here, too.
This is my standard procedure; vegetarians can make this without meat, just with vegetables, and nothing will go wrong. Of course, there is also improvisation because you take the vegetables in the fridge, so there are several combinations of vegetables. I used summer vegetables from our garden. You can also bake your own tortillas, but I bought them because it's quicker.
For the 12 Wraps I used:
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If you want to do all this quickly, it's best to prepare all the ingredients in advance.
First, cut all the vegetables - carrots, courgettes, peppers, onions, and garlic into small pieces.
Continue roasting the meat. If you don't want meat, then skip this step.
Heat three tablespoons of olive oil in a frying pan (or wok if you have one). When it's very hot, add the marinated chicken meat and fry for a couple of minutes.
After three to four minutes, depending on how crispy you want it, remove the meat from the pan and transfer it to another pot.
Continue roasting the vegetables in the same heated pan as the meat. First, the onion, garlic, and carrot.
After 3 minutes of roasting and stirring, add the peppers and courgettes. Fry again for 3-4 minutes. I prefer the vegetables to be just a little softened, not very soft.
Remove the roasted vegetables from the pan. The roasting is finished.
Wash the lettuce leaves.
Slice the tomatoes.
Stir in a topping of one yogurt and two or three teaspoons of Sambal (depending on how hot and salty you want the topping), and you're done.
Everything you need for the filling: tomatoes, lettuce, roasted vegetables, roasted chicken meat, and dressing, is ready. Now heat the tortillas and start stacking.
Well, I have to admit that I am not a master here because I do not make this dish regularly, more rarely, maybe once a month, or even less.
In this step, you must be fast. First, a spoonful of dressing on a tortilla. Then, a couple of lettuce leaves on top of the dressing. A spoon of roasted vegetables on the lettuce. A spoon of chicken meat. Again, a spoonful of dressing on the meat. A few more slices of tomato. And wrap it up. And so on until you run out of ingredients or tortillas :) 😋
Finally, serve the wraps and whatever is left of the filling.
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The wraps are not exactly superb to look at, like someone who does this daily, but they are tasty because there is usually nothing left over.
Thank you for your attention and Bon Appetit!
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Latest (this year) recipes: Frittasparagus, Like Caesar's salad, Roasted And Stuffed Pumpkin, Stewed Turnip With Mushrooms.
You can also find some interesting recipes in my older cooking ventures :)
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