Wednesday, May 5, 2010

Wok's For Dinner: Mediterranean (or Cobb) Wrap Sandwich

These turned out WAY better than I could have imagined, and even my husband was impressed. I also had been concerned that hubs and I would be hungry 30 minutes after supper was over, but that wasn't the case at all. So success on my first attempt at wraps! The only drawback is that they were less "Mediterranean" and more "Cobb" style. I didn't really follow my recipe too well and instead threw stuff together. Still, they turned out great, and I'm happy with that!

Mediterranean (or Cobb) Wrap Sandwich

6 wraps (I used "low carb" version but you could use flour tortillas)
2 boneless, skinless chicken breasts, cooked and shredded
1 carrot, shredded
1 tomato, diced
1 avocado, chopped
3-4 Romaine lettuce leaves, torn in pieces
1/2 tsp dried oregano
1/2 cup shredded Sharp Cheddar cheese
Salad dressing such as Italian, Ranch or Honey Mustard (your choice! :)

Evenly divide up all ingredients into each wrap. Roll-up wrap tightly, enchilada-style. Serve and enjoy!

To make these more "Mediterranean" style, use cucumber and red pepper, slicing both into strips, and omit the carrot, tomato and avocado.

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