I had the sun by the tail and then poof it disappeared ‘again’. I do believe most Midwesterners are probably as ready as I am for a good dose of vitamin ‘D’. Well, we will endure and just deal with it and create our own little sunshine party. I know where the beach umbrella and a good picnic blanket are located; we’ll just march right out there and party! Now, with that said, I think I can continue!
I’ve been wanting to make this simple turkey/chicken wrap for the last few weeks. It all started when I got a new grater from Pampered Chef that grates zucchini like spaghetti. Interesting how much fun one can have with a 9.99 tool. Instead of shredded hash browns under my over easy eggs I’m enjoying zucchini, onion and tomato. Notice I said ‘I’, I haven’t convinced the rest of my family to follow in pursuit. They still have to have their potatoes.
Take a look at the easy peezy chipotle sauce. This is so easy to stir up. I remember the first time I made a chipotle sauce/dip. I had no idea how hot these little babies were. The first batch of sauce was thrown away and then I started over with a much smaller amount. If you enjoy using chipotles in sauces I highly recommend blending the entire can smooth with the sauce. You could then vacuum freeze smaller amounts to use in dips, salad dressing and sauces. They will also hold in the refrigerator for a pretty long time, just don’t leave them in the can!!
Let’s have a little ‘tin can’ discussion, shall we? In the past year I’ve discovered metal cans left in the refrigerator at work. As a chef I go spastic over this blatant lack of knowledge. Yes, I was rather blunt there wasn’t I? So, why not leave food including the dog and cat food in the original tin can? The tin and iron within the walls of the can break down and dissolve into the food making it taste metallic. Should the can have extremely high amounts of tin it can cause all sorts of issues from nausea, to vomiting, diarrhea, cramping, bloating, fever or headache. Thus the next time you open any can of food empty it into another container so these metals don’t get into your body or those of your furry family members. Enough said….
The fun part about making a new sandwich or wrap is getting all the ingredients prepped and ready before the actual meal. Then you just pull out everything and create, with the messy part behind you.
If your kids are out of school all week, (mercy me) you also have fixins ready to roll.
I prepared my wrap foundation early in the morning, with the chicken and bacon being cooked in advance. The dressing also tastes better when it has a chance to set for a little while. Therefore it too was made in advance. If you can’t handle the zucchini inside the wrap I think you would be fine with cabbage or finely shredded greens of choice.
This week I’ll be back In Platte City, Missouri, Tuesday, January 26th from 3-5pm at Hillcrest Ministries doing a book signing. Then I am hoping to see many of my Kansas friends in Haven, Kansas, February 5th for a book signing from 3-5pm at the office of the Rural Messenger. I’ll bring something yummy to warm our taste buds. I’m hoping to meet many of my readers at this event. Then it’s on to McPherson, Saturday, February 6th at the Cook’s Nook, for a Valentine cooking class and book signing. Call the Cook’s Nook at 620-241-7180 for reservations. When we reach 19 in the morning class I’ll stick around to do another class in the afternoon if numbers require. Oh boy, maybe I can get to Yoder, Kansas before they sell out for the day!
Last year I had friends who came to McPherson as their Valentine ‘weekend’. Staying in nearby, Lindsborg, Kansas, at one of the many bed and breakfasts. Just giving you some ideas……
You know next week is going to be the week when we line up all our Super Bowl yum yums. Since I’ll be on the road I’m thinking we’ll be doing something simple this year like tacos. Watch those grocery store ads gang, and have fun creating. Simply yours, The Covered Dish.
Tangy Turkey Wrap
Cooked Turkey or chicken. 1-2 large breasts
1 strip bacon, cooked, per wrap
Provolone or pepper jack shredded cheese
1 small zucchini, finely grated
4-6 small tender green onions
1 small tomato, finely diced
5-6 large flour tortillas
Chipotle Sauce
1/3 cup plus 1 tablespoon salad dressing or mayonnaise
1 tablespoon plain yogurt
1 tablespoon chopped chipotle and sauce
Early in the day make sauce, bake or grill the poultry, and cook the bacon. You should have enough sauce for 6 large flour tortillas. At serving time proceed as follows:
- Mix shredded zucchini, onion and tomato with 2-3 tablespoons of chipotle sauce. Stir until coated.
- Chop chicken, (about 2-3 tablespoons) into center of tortilla shell. Crumble bacon over chicken and top with the shredded cheese. Microwave until cheese begins to melt.
- Remove from microwave and top with the sauce and vegies. Roll, Fold, and enjoy!
Options: Fresh peppers instead of tomatoes,
