Ok… so I sort of have an excuse for not blogging for the last 2+ weeks. James and I went to England to visit his family and friends and I haven’t had the time to do it. But I’m back now! Thanksgiving has come and gone so now it’s time for focus on Christmas recipes and festivities. I’m sure I’ll be making plenty of baked goods over the next month, but I’ll try to balance out baked goods with other recipes
This is a recipe remix, where you can use the remainder of another recipe to make a meal. I used the recipe below (from November 15th…so long ago…) for kalamata olive hummus and made a Greek lavash wrap with chicken, mixed greens, tomatoes, cucumbers, feta and greek vinaigrette. James enjoyed them a lot, but I made an extra wrap for him for lunch the next day and he said it was soggy. I would suggest keeping the lavash separate from the filling until you are ready to eat. I bought the lavash at Trader Joe’s (along with the rest of the ingredients). As always, it didn’t disappoint. I think Trader Joe’s should probably hire me as a spokesperson at this point.
Greek Lavash Wrap (Serves 2)
1 large chicken breast, grilled and seasoning with lemon juice, salt and pepper, diced into small cubes
Kalamata olive hummus, or any hummus
Mixed baby greens
Tomato, seeded and diced
Feta cheese, crumbled
Greek vinaigrette, or any vinaigrette of your choice
First warm the lavash for several minutes in the oven, until slightly crispy, but still soft enough to wrap. I put the oven on 350F and probably baked them for 3-4 minutes. Take them out of the oven and spread hummus generously on one side. Sprinkle mixed greens, tomato, cucumber and feta. Lightly dress and fold up like a burrito. Serve immediately.