I really love Havarti cheese. It's a soft, creamy tasting cheese from Denkmark. It's readily available and not too expensive. (I get mine at Costco). This is a healthy, easy lunch (or dinner). The cheese makes it super creamy tasting and it goes really well with the chicken and spinach . I didn't have the exact ingredients on hand so I changed mine up a little bit.
Chicken Salad and Havarti Cheese Wraps
adapted from Martha Stewart
Serves 2
Coarse salt and ground pepper
1 boneless, skinless chicken breast half (6 to 8 ounces)
2 tablespoons light mayonnaise
1/2 shallot, minced (optional)
1 teaspoon mustard
1 teaspoon white vinegar
1/4 teaspoon dried basil leaves
2 big tortillas (12-inch)
2 slices Havarti cheese (about 2 ounces total)
1 cup baby spinach, washed and dried
1 boneless, skinless chicken breast half (6 to 8 ounces)
2 tablespoons light mayonnaise
1/2 shallot, minced (optional)
1 teaspoon mustard
1 teaspoon white vinegar
1/4 teaspoon dried basil leaves
2 big tortillas (12-inch)
2 slices Havarti cheese (about 2 ounces total)
1 cup baby spinach, washed and dried
Directions
In a small skillet with a lid, bring 1 inch salted water to a boil. Add chicken. Cover, and cook over medium-low heat, 5 minutes. Remove from heat, and let steam, still covered, until cooked through, 10 to 12 minutes; remove chicken. When cool enough to handle, thinly slice crosswise.
While chicken is cooking, stir together mayonnaise, shallot (if using), mustard, vinegar, and basil in a medium bowl; season with salt and pepper. Add chicken, and toss to coat.
Lay tortillas on a work surface. Leaving a 1-inch border all around, layer with cheese, spinach, then chicken mixture. Fold in sides by about 1 inch, then roll up tightly from the bottom. Wrap each tightly in plastic or waxed paper. Refrigerate up to 1 day.
In a small skillet with a lid, bring 1 inch salted water to a boil. Add chicken. Cover, and cook over medium-low heat, 5 minutes. Remove from heat, and let steam, still covered, until cooked through, 10 to 12 minutes; remove chicken. When cool enough to handle, thinly slice crosswise.
While chicken is cooking, stir together mayonnaise, shallot (if using), mustard, vinegar, and basil in a medium bowl; season with salt and pepper. Add chicken, and toss to coat.
Lay tortillas on a work surface. Leaving a 1-inch border all around, layer with cheese, spinach, then chicken mixture. Fold in sides by about 1 inch, then roll up tightly from the bottom. Wrap each tightly in plastic or waxed paper. Refrigerate up to 1 day.
Posted By: Sallie
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