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Wraps make great summertime meals

Published: Wednesday, June 25, 2014 1:15 a.m. CDT
Caption
(MCT News Service)
Wraps, such as this chicken version, are quick, easy and perfect for summer. Plus, most kids, including finicky ones, like them.

Wraps make great summertime meals; they’re easy to execute and so refreshing when it’s hot outside. And even finicky kids usually like them – maybe even enough to help you make dinner.

This recipe makes four large wraps, but the recipe is easy enough to double, if bigger appetites need more.

That said, though, a hearty serving of coleslaw or fruit salad, or even pineapple slices or melon wedges, will complement the wraps nicely.

A few notes on the ingredients: We had no trouble finding Greek yogurt with honey, and like the way it adds a touch of sweetness to its surroundings. Obviously, you can also add honey (about 2 teaspoons to 1 tablespoon) to plain yogurt. Likewise, we love tarragon, but persnickety palates may prefer milder basil or mint. And a half-cup of dried cranberries could substitute for the apple.

Finally, you can make this recipe easier by buying packaged grilled chicken or turkey strips. Or harder: Fry your own bacon instead of buying bacon bits. Bowing to summer, though, I don’t want to cook any longer than I have to, and the small amount needed makes this convenience product perfect for the purposes here.

Get the idea? Wraps are tailor-made for exploiting what’s at hand, and that includes your imagination.

Summer Wraps

Prep: 25 minutes

Cook: 10 minutes

Makes: 4 wraps

2 chicken breasts, about 1 pound

¼ cup nonfat Green yogurt with honey

3 tablespoons each: cider vinegar, chopped fresh tarragon

2 tablespoons each: olive oil, bacon bits

2 green onions, chopped

1 small unpeeled Granny Smith apple, cored, diced

1 teaspoon salt or to taste

Freshly ground pepper

3 cups (about) baby spinach or other salad greens

4 flour tortillas or flatbreads (10-inch size)

Prepare a grill for medium heat or heat a grill pan over medium heat; grill chicken, turning halfway through, about 10 minutes. Set aside to cool.

Combine the yogurt, vinegar, tarragon, oil, bacon bits, green onion, apple, salt and pepper to taste in a large bowl. By this time, the chicken will have cooled; coarsely chop into bite-size pieces. Stir chicken into yogurt mixture.

Distribute the spinach among the tortillas; top with the filling. Wrap ends around the filling and enjoy.

Nutrition information per serving: 462 calories, 16 g fat, 4 g saturated fat, 68 mg cholesterol, 44 g carbohydrates, 34 g protein, 1,516 mg sodium, 3 g fiber

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