I have a couple of long car journeys ahead of me. Often we take sandwiches, but more often we take wraps which don’t seem to get so soggy. I grill the chicken, and then split it with two very different fillings to give a bit of variation. One variation is with spinach, cream cheese and bacon; and the other is with coleslaw – the same excellent coleslaw I described in a post last month, with the secret raspberry vinegar ingredient. They are good picnic food, but also excellent for lunch. If you have some cooked chicken left over you can use that and simply rub with the spices and oregano – forget the shallots.
For sixteen wraps:
- 8 tortilla wraps
- 8 smallish chicken breasts
- 2 banana shallots
- 2 tsp ground cinnamon
- 2 tsp sweet, smoked paprika
- 2 tsp dried oregano
- 1 tsp allspice
- Smoked salt
- olive oil for frying
For the cream cheese wraps:
- 250g/8 oz cream cheese
- 170ml/¾ cup sour cream
- 100g/4 oz bacon – about four slices, or lardons, or even the ready-cooked, crispy type
- 1 tub salad cress
- 100g fresh spinach – shredded
- 3 spring onions – finely sliced – use an inch or so (couple of cm) of the green also
For the coleslaw follow this link – add the tahini if you can
- Cut the chicken into bite-size chunks and chop the shallots small
- Mix together with the spices, oregano, and salt
- Fry the chicken a few minutes until just done (do not overcook or it will become dry). It’s even better if you have the patience to grill the chicken (on bamboo skewers).
- Divide into two – mix half with the cream cheese mixture and the other half with the coleslaw
- Wrap in the wraps… and enjoy