Caprese might be one of my favorite combinations of flavors ever – mozzarella, tomatoes and basil!!
This was actually the first time that I’ve ever used flatbreads but it won’t be the last time!!!
Caprese Chicken Wraps
- 2 T olive oil
- 2 T white wine vinegar
- salt & pepper to taste
- 1 head chopped Romaine lettuce
- fresh mozzarella cheese, chopped (I used less than a cup)
- 1/2 c fresh basil, chopped
- 1 container grape tomatoes, quartered
- minced garlic (about a just over a teaspoon)
- 4 flatbreads
- 1 bag diced cooked chicken breast
Combine oil, vinegar, salt and pepper with a fork or whisk. Add lettuce, chicken, cheese, tomatoes and basil – toss to coat.
Heat a large skillet over medium-high heat. Coat with cooking spray. Place 1 flatbread at a time in skillet and cook about 1 minute per side to soften.
Put chicken mixture on flatbread –
Fold and eat!!!
This was delicious! I think that in the summer it will be a regular!!!
Dinner tonight was the perfect summer meal – even though today was too cold to count as a summer day – still good!!!
- 2 c cooked, chopped chicken
- 2 T lemon juice
- about 1 T seasoning (I used a Sicilian blend)
- 1/2 c chopped cucumber
- 1/4 c chopped red onion
- fresh mint, chopped
- 1 c plain yogurt (fat-free)
- pita bread rounds or sandwich thins
- salad mix
1. Toss chicken, lemon juice and seasoning together. Set aside.
2. Stir cucumber, onion and mint into yogurt. Refrigerate until ready to use.
Tasty and simple!!!
(adapted from Taste of Home Holiday & Celebrations 2010)
- 5-6 lb boneless pork shoulder roast (I used a 3.5 lb pork roast)
- 4 garlic cloves, sliced (I used minced garlic)
- 2 large onions, sliced (I used 1 onion, chopped)
- 1 c orange juice
- 1 c lime juice
- 2 T dried oregano
- 2 t ground cumin
- 1 t salt
- 1 t pepper
- For the Sandwiches:
- 4 loaves French bread (2 loaves here)
- sandwich pickles
- thin sliced deli ham
- swiss cheese, sliced
Put pork roast in a large Zip-loc bag. Mix together the garlic, onions, orange juice, lime juice, oregano, cumin, salt and pepper and pour into bag with roast. Refrigerate 8 hours or overnight.
Roast at 350 for about 2.5 hours (until a meat thermometer reaches 160).
Let the roast rest for about 10 minutes while you assemble the stuff for the sandwiches.
Cut a loaf of the French bread in half lengthwise and then into serving sizes (we got 4 sandwiches out of 1 loaf). Once you have your sandwich made the way you like it, butter the bread (top and bottom) and place it on a preheated panini grill (you could use an indoor grill or skillet, also) for about 4-5 minutes.
These were really good!!! The boys ate theirs without pickles because they aren’t fans but I think the pickles and mustard make the sandwich!!!