Chicken wrap with yogurt sauce
This is a true ode to Winston-Salem, North Carolina restaurant River Birch Lodge. It's rare that you find a small, college-fueled city with as many good restaurants as the Dash, and it's a cherry-on-top as I put together plans for Wake Forest homecoming this fall.
Since I can't make the trip to River Birch today, I had to come up with a fix with a few twists – the twists being items I usually stock in my pantry and fridge.
Seared chicken breasts complement sweet and tangy craisins; fresh and bitter spinach; crunchy pecans; and salty feta. I used a hatch chile-flavored wrap for some extra spice but whole wheat and spinach wraps are delightful too. You'll find a recipe for a smooth and creamy yogurt sauce below, too, that is my new thing to spoon on top of just about everything I eat - from rice and beans to pork tenderloin.
If you're in a pinch for time - or just don't want to clean a sauté pan - you can use a rotisserie chicken or pre-cooked chicken breasts. It's as easy as that!
This recipe makes four wraps.
What you need
2 large chicken breasts
Salt, to taste
Freshly cracked black pepper, to taste
1-2 tbsp olive oil, to cook chicken
4 whole wheat, spinach or jalapeño wraps
8 oz fresh spinach
2 tbsp dried cranberries
2 tbsp pecans, chopped
4 tbsp feta cheese, crumbled
How to do it
Season chicken breasts generously with salt and pepper, to taste.
Heat olive oil in a sauté pan over high heat. Once the oil is hot enough - when a droplet of water sizzles immediately when flicked into the pan - add chicken breasts. Turn down heat to medium-high, cook for 4-5 minutes per side.
Once seared, remove chicken breasts from pan and allow to rest on a wire rack or plate for at least five minutes.
While the chicken rests, assemble your wraps. Spread a scoop of yogurt sauce and a fourth of the spinach, cranberries, pecans and feta cheese evenly among the wraps.
Slice chicken into 1/2-inch pieces and place into wraps.
Roll tightly, folding in the left and right sides of the wrap then rolling the bottom of the wrap to the top — just like you've seen at Chipotle.
Slice wraps in half, if desired, and serve immediately.
You can store the wraps pre-made in the fridge, but I prefer to assemble them a la minute. It's really up to you.
What you need
1/2 cup Greek yogurt
Juice of 1/2 lemon
1 Tbsp EVOO
1/2 tsp paprika (optional)
How to do it
Place all ingredients in a bowl and whisk until combined. Garnish with paprika, if using.
Store in a tightly sealed container or tightly covered with plastic wrap in the fridge for up to a week.