Wraps make great summer meals

Chicago TribuneJuly 1, 2014 

FOOD CHICKENWRAP TB

Wraps, such as this chicken version, are quick, easy and perfect for summer. Plus, most kids, including finicky ones, usually like them.

E. JASON WAMBSGANS — MCT

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

2 chicken breasts, about 1 pound

1/4 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 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.

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

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

Yield: 4 servings

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service