This is the post in which I try to pretend that I’m Jamie Oliver. That won’t confuse you, will it? Because, really, I don’t look like him and I don’t talk like him and I don’t put glossy photos of myself on front of cookbooks that I wrote. Not that there is anything wrong with that, because there’s not. When you’re trying to revolutionize the way people eat, you’re allowed to do things like that and make big money off it, too.
So there will be no confusion on that score. Nope. All I’m saying is that I’m taking a leaf out of Mr. Oliver’s book and loosening up the rules of measurements and all of that. Glugs of olive oil. Handfuls of arugula. Pinches and dashes and squeezes. There’s nothing scientific about the recipe I’m going to share with you today. It’s something to throw together on a hot day when turning on the oven would pretty much be an act of insanity.
But do not be deceived by the casualness of the instructions. This meal is a winner. We pretty much inhaled it. Sundried tomatoes and oxygen are, apparently, all I need to be happy in this life. I hope you like it half as much as we did, because that would be more than a sufficient amount of enjoyment for one meal.
Chicken Wraps with Sun-Dried Tomato Spread adapted from Runner’s World August 2011
1/2 cup sun-dried tomatoes (give or take)
1 large roasted red pepper (I got mine from a jar)
a glug or 2 of olive oil (unless your sun-dried tomatoes were packed olive oil, then don’t bother)
1 or 2 sprigs of fresh rosemary or basil or other fresh herb (about a tablespoon)
a few cloves of garlic, minced or pressed
some whole wheat pitas or wraps (I actually used my favorite homemade tortillas)
a few tablespoons of cream cheese (or goat cheese)
several handfuls of arugula (or green leaves of your choice)
a couple of chicken breasts, grilled or pan fried and sliced thin
additional topping ideas:
chopped olives (we used kalamata, but black would be tasty, too)
Put the sun-dried tomatoes, roasted red pepper, olive oil, garlic, rosemary and salt and pepper to taste in the jar of your blender or food processor. Blend until fairly smooth. Spread cream (or goat) cheese on the pita/tortilla/wrap. Spoon some of the tomato-pepper spread on top of that. Stuff (or pile) leafy greens, chicken, and any of the optional toppings in/on the pita/tortilla/wrap. Wrap it up and enjoy.