Dinner Idea Wrapped Around My Fingers

Anybody can make a wrap if you have the ability to mix and match! Just play in your mind the flavors and ingredients you want to have in your mouth, and you have a quick and easy meal.

When I began shopping for grocery today, I had no idea what I’d do with the avocado, chicken, lettuce and some other fruits and vegetables like strawberries, carrots, a single red bell pepper, jalapeños and cucumbers. Of course the idea of a free-style salad was top of my mind. P and I are not picky eaters when it comes to fresh ingredients – fruits or vegetables. And today’s dinner was all about freshness and flavors.
 
I rubbed some fresh cracked black pepper and salt and threw this chicken breast into the broiler with a stick of butter by its side. 20 minutes later I had my star for the wrap. Cutting it into small pieces was the next thing I did with the chicken breast. A quick something-like-a-pesto was next in line. I whirled in the blender some capers, a handful of cilantro, one jalapeño, a generous drizzle of EVOO, black pepper and one tablespoon vinegar.
I love sour cream and I somehow was convinced it would be a great spread on my tortillas mixed with some mayo!
I sliced a ripe avocado, red onion, and shredded some lettuce.
Now it was all about assembly!

Toss the tortilla on a heated flat pan to get it warm enough to roll easily. Spread each tortilla with one tablespoon each of the sour cream-mayo mixture and the cilantro-capers chutney. Line avocado, lettuce, red onion and chicken evenly among tortillas; sprinkle with salt and pepper.
Roll up tortillas; wrapping each tightly. Don’t fret if you have things falling off from it.
 

Now for the no name salad!

Combine all ingredients in a large bowl. I used one diced carrot, few strawberries – chopped, one chopped jalapeño, half of the red bell pepper, some baby spinach, handful of arugula, about quarter of a cup of green onion - finely sliced, some torn cilantro leaves.
To these ingredients I added some diced pieces of  paneer which were put on wooden skewers with red onion petals and sprinkled with turmeric and red chili powder and drizzled with oil. I threw these skewers in the oven for about 10 minutes, just to get some color on them.
I drizzled a vinaigrette of EVOO, lemon juice, black pepper and salt to this salad to enhance all the flavors and crunch. The secret recipe for a salad like this is Imagination! We loved this great entrée with the tortilla wraps that were brimming with taste. Our dinner was done. For today!