This recipe, again from the August 2006 issue of Cooking Light, provides a fabulous Middle Eastern twist on Caesar Salad. It was incredibly tasty--especially the combination with the layer of garlic hummus. I also tried some new flat bread that was deliciously moist--I will definitely purchase it again in the future: Light Flat Out Wraps (100% stone ground whole wheat).
I took leftovers in my lunch the next day. Although the leftovers were almost just as good as the first time around, the flavor of the caesar dressing was a little more muted. Next time, I would add a little more dressing to the leftovers.
I give two thumbs up for this recipe: one for the flavor of the food itself and the other for ease of preparation.
MIDDLE EASTERN CHICKEN SALAD WRAPS
Purchased salad dressing and roasted garlic hummus combine with lettuce and chicken breast for a no-cook sandwich.
Ingredients
6 cups chopped romaine lettuce
1 1/2 cups chopped cooked chicken breast
1/2 cup chopped bottled roasted red bell peppers
1/4 cup light Caesar dressing (such as Ken's)
1/2 cup hummus with roasted garlic
4 (10-inch) whole wheat flatbread wraps (such as Toufayan)
Preparation
Combine first 4 ingredients. Spread 2 tablespoons hummus over each wrap; top each wrap with about 2 cups lettuce mixture; roll up. Cut each wrap in half crosswise.
Yield: 4 servings (serving size: 2 halves)
Nutritional Information
CALORIES 336(22% from fat); FAT 8.1g (sat 1.1g,mono 2.6g,poly 3.4g); PROTEIN 25.8g; CHOLESTEROL 50mg; CALCIUM 76mg; SODIUM 591mg; FIBER 10.8g; IRON 3.2mg; CARBOHYDRATE 41.2g
Karen Levin, Cooking Light, August 2006
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1 comment:
Sounds Awesome. I'd love to try this and the garlic hummus part is definitely appealing. I can see how this would make a great lunch recipe. You could bring all the ingredients prechopped and then mix it with the dressing when it's time to eat. Cool recipe!
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