Chicken Lavash Wrap

This one is another quick meal when you have no time. I stopped by whole paycheck...er...I mean Whole Foods and picked up a couple items. A pack of lavash wraps, fresh spinach from the salad bar as well as some fresh mushroom and some roasted chicken. This is perfect for using leftover chicken, if you have. Also a nice small block of havarti cheese. Yum. I had some pineapple tidbits left in the fridge, so I figured I'd use that in my ingredients for this as well.

Wraps a relatively easy to put together. You basically just pile everything and wrap it up like you would a burrito. I decided to used ol' Georgie to heat the wrap as well as press it a little. It melts the cheese, cooks up the spinach and mushrooms a bit. Mmmm...just look at the chicken and cheese wanting to bust out of the wrap. The pineapple brings a nice balance, too.

Makes 2 wraps

Chicken Lavash Wrap

1 large cooked chicken breast or 1 large cooked thighs
2 lavash wraps
2 c fresh spinach
1/2 c pineapple chucks or tidbits
1/3 sliced mushrooms
few slices of havarti cheese

Lay a lavash wrap on a flat surface. Layer the spinach, mushroom, chicken, pineapple and cheese. Wrap it up like a burrito.

Heat your panini press and place the wrap seam side down. Heat both side for roughly 5 minutes until warm enough.

To heat over a skillet, Place the wrap seam side down first. Place a plate or something flat over the wrap and place some weight on top to give it some pressure. A 12oz canned good would work. Heat for 5 minutes on medium heat. Flip the other side and do the same.

Burrrrito

My mom had cooked some ground pork mixture several days ago. Now I wasn't sure at the time of what to make with them and since I tried my hand at making tortillas, I couldn't leave it with just making small taco-sized. No. I went ahead and made almost burrito-sized ones, too. Mwhahaha... Burrrrrito time!!!! So I decided to make a sort of "breakfast burrito" out of them.  I had some lettuce that I had shredded the night before. Oh, I had every intention from the previous night of making burritos the next day. Slightly planned ahead so that I didn't have to buy any ingredients, but soon I find out that I didn't have any beans.  I wish I did. As much as I love going to the market and buying necessary ingredients, my laziness to drive out conquers.

So I heat up the pork mixture, add in the shredded lettuce for that added crunch. Top with some shredded cheddar and voila! Add a couple dashes of hot sauce on mine and I'm good to go. Though, I need to practice my burrito wrapping practice skills. Looks like it want to bust out at the seams.

Makes 4 burritos.

Burrrrito

2  torillas - burrito sized
1-2 c shredded lettuce
shredded cheddar cheese

meat filling
1/2 lb ground pork
1 small bell pepper - chopped
1 small tomato - deseeded/chopped
1 garlic clove - chopped
1/2 small onion - chopped
1small potato - small chopped - optional
salt  and pepper to taste

Saute the garlic in a tiny drizzle of olive oil. then add in the onion and cook until limp. Then the  ground pork. Cook until the meat is browned.

Next add the tomato and the optional potato. Cook all together until the potato is tender.

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Lightly heat the tortilla on an ungreased skillet or wrapped in foil in a 350˚F preheat oven for 5 minutes.

Place the filling like a log in the center of the tortilla. then the lettuce. Top with the cheese.

Roll up the burrito. With the filling facing you horizontally, wrap the bottom part over the filling, then fold in the sides and fold in the top. Wrap it in a piece of foil or serve as is with a side of hot sauce.

Broiled Grouper Lettuce Wraps

Grouper. Group...er. Or as I just found out Lapu-Lapu in tagalog. I never knew the two were the same fish. haha... No wonder I liked it a lot. I've had this fish before, whole (head and all) in a sweet and sour dish. It's a white fish similar in taste and texture to the halibut. Before I found out it's Philippine name, it was the obvious choice to make when I ventured into the farmer's market and waltz my way to the Dry Dock Fish booth. I don't think I've seen it there before.

I decided to serve this fish as a "make your own"-style lettuce wraps. Give the person the opportunity to put as much into the lettuce as they want. I seasoned the grouper and broiled it. Coming out flaky, juicy and flavorful. I had some time the day before so I made some tartar sauce to go with the fish, which brought a nice balance of flavors. Chopped up some tomatoes and green onions. Also some shredded cheese.  Put those into separate small bowls. Cut out the best looking leaves from a nice head of red leaf lettuce. Set it out on a board and served it as it was.

It's a fun, interactive meal for all. Put as much or as little and make it your own.

Serves 2-3

Broiled Grouper Lettuce Wraps

2 group fillet (or your choice of while fish)
extra virgin olive oil
salt
pepper
paprika
     ( or your choice of seasoning)
1/2 c sweet onion or green onion - chopped
1 ripe tomato - small diced
1/2 shredded cheese (your choice)
Lettuce
Tartar sauce (see recipe below or store bought)

Lightly coat the filets with some olive oil, then season well with salt, pepper, paprika or your choice of seasonings. Let it rest at least 30 minutes before cooking to let the seasonings settle into the meat. 

Preheat your broiler.

Place the filets on a foil lined baking sheet and broil until the fish for 8-10 minutes. Then flip and broil the other side for another 5-10 minutes. Based on 3/4-inch thick slices.

Putting it together: 
Serve the tartar sauce (recipe below), onion, tomato, cheese  and cheese into small separate bowls, the grouper on the plate and let your diners create their own lettuce wraps.

Note: feel free to add any other condiments you prefer.

Tartar Sauce

1 c light mayo
1 1/4 tsp sweet relish
1/2 medium onion - finely chopped
1 tsp dry parsley
1 tsp dry thyme
2 Tbsp horseradish mustard (Emeril's)
1/2 Tbsp worcestershire sauce
salt and pepper

Combine all ingredients together and set aside. Chill in the fridge for an hour before serving to let the flavors blend. May be made in advance.