We love these any time of year but they are best in the summer with garden fresh veggies.
(Makes 4 large wraps – 8 halves as pictured above)
For the dough:
2 cups of unbleached flour
2 tbs olive oil
enough water to make a soft dough
Kneed together until rubbery and firm, cut into 4 pieces and let sit for 10 minutes until softened.
Take each ball and stretch it out a little. Butter each piece of dough with 1/2 tsp of butter and fold it into a ball incorporating the butter.
Let the dough sit to soften for 20 minutes while you prepare the following:
6 cups of shredded fresh veggies- use your favorite, I like mixed lettuce, peppers, onions, carrots & tomatoes.
Cook 1 thinly sliced chicken breast in a frying pan, lower the heat and add 4 tbs of ketchup, 1 tbs of hot sauce, 1 tsp honey and 1 large clove of minced garlic. Let simmer for 5 minutes.
In a large 14” skillet, add 1/2tsp olive oil, warm the oil.
Roll out the 4 balls of dough as thin as possible onto a floured surface.
Lightly fry each piece of dough in the skillet until golden dots form, then tun them over. About 1 minute 30 seconds each side.
Assemble the wraps by placing a scoop of the chicken and sauce in the center of each (feel free to add cream cheese) and 1.5 cups of veggies in each. Add a dash of salt and cracked pepper and roll tightly.
These are great for lunch, dinner, snacks or a picnic.
-- Xploreorganics, 5b Canada, LFD 06-20 http://colorfulcanary.blogspot.com/