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Wraps make great summertime meals

Published: Wednesday, June 25, 2014 1:15 a.m. CST
(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

Copyright 2015 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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