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Saturday, November 23, 2013

That's a Wrap!

Haha, get it?  Wrapping up the week and a wrap :D  Fine, fine bad joke, but hey you've got to give it to me for creativity.  Guess who slept in today?  Me!  So I was nice and rested to make my chicken potato wrap.  This is a pretty healthy wrap.  The wrap bread itself is made of whole grain, and you have the potatoes, the carrots and chicken.  We all know how eating healthy is very important and not just to me, it should be important to you as well.  There are exceptions from time to time but that's another story ;)  

We all have a picture that comes to mind when someone says 'I got a so and so wrap' or 'what kind of wrap do you like?'  I'm curious, what picture comes to your mind?  Some of us see the lettuce and meat or tomato.  I see a golden onions with vegetables and some type of meat.  So let me run my checklist- onions? Check.  Vegetables?  Check.  Meat?  Whole wheat wrap bread?  Check.  This is an easy wrap to make and I really hope you enjoy it as much as I did/am.  I'm eating this as we speak, in case you were wondering...  Like A Sweet Load on Facebook!  Happy eating!
Cook the carrots for only 5 minutes to keep them crisp.

Don't panic, even though you're not adding water, water will come out from the chicken, just wait for it to dry up, which will take about 25 minutes.


Makes 3-4 wraps
Prep time approximately and 1 hour
Chicken Potato Wrap
1 pack of whole wheat wraps
1/4 cup uncooked alphabet pasta
1/4 teaspoon olive oil
Salt as needed

1 pound chicken breast
1 small onion, chopped
1 tablespoon canola oil
1 teaspoon turmeric
1 teaspoon chili powder
1/4 teaspoon garlic paste
14 teaspoon ginger paste
1 teaspoon salt
1/4 teaspoon hot sauce

1 potato cut in small bite sized cubes
1 tablespoon canola oil
1/2 teaspoon salt
3/4 teaspoon ketchup

Half of a large carrot, about 1/4 cup
1/2 tsp ketchup
Dash of salt
Drop of olive oil

Cut the chicken into small bite sized cubes and wash the pieces well.  Coat a nonstick skillet with 1 tablespoon oil.  Fry the chopped onions in the skillet until they are translucent but not brown.  Add the chicken, water will come out even if you don't add any.  Mix in the garlic, ginger, turmeric, and chili powder.  The water will take about 25-30 minutes to evaporate.  Once the water dries up fully slowly pour in the hot sauce.

Coat a nonstick skillet with 1 tablespoon oil.  Peel the potato, cut it into cubes and wash them.  Fry the potatoes in oil for 10-15 minutes or until they are soft enough to chew.

Saute the carrot in a the ketchup and drop of alive oil for 5 minutes, add the salt.

Cook the pasta as you normally would.  Add the salt and olive oil to the pasta.  Mix the chicken, carrots, potatoes, and pasta together.  Assemble the wrap.

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