Wednesday of last week was a glorious summer day in Winston-Salem and outside time was kept to a maximum. The main meal occurred mid-day, with a plan for making it pretty easy. I grabbed fresh rosemary and thyme from the kitchen garden, sliced a lemon, and prepped a fresh chicken breast with herbs and seasonings. All that went into a vacuum-sealed food storage bag to be ready to drop late morning into the sous vide immersion circulator. In the meantime, I prepped a dressing, including tasty additions like thinly-sliced roasted red peppers, chives, gochujang, a bit of honey, and dependable Duke's mayo as a base. When the chicken was done, I finely diced it, added in Mexican cheese, put hefty scoops onto an oversized burrito wrap, and put it together as best I could. Less than 10 minutes on a hot grill and we had spicy chicken salad grilled wraps for a filling lunch. Not my usual fare but once again fairly good!
This meal was a combination of two Roediger House original recipes: "Grilled Spicy Chicken Wrap" and "Chicken Salad Melt."
No comments:
Post a Comment