Tuesday, November 17, 2009

Lunch Week 32: Mexican Chicken Wraps

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided. So my lunch for the week: Mexican Chicken Wraps I start off by making the salsa or pico de gallo. Actually, I don't know the difference between the two but I think the latter is more chunky and less like a dip. Anyhow, I start by chopping up some fresh ingredients starting with tomatoes. Then some garlic. A couple of jalapenos. A red onion. Some cilantro. And of course, lime juice. I mix these all together with some salt, pepper, and olive oil. I let that sit in the fridge for at least 1 hour. I also wanted to make some guacamole so I picked up an avocado. Unfortunately, it was rotten inside. Yuck! For protein, I used some chicken breasts. I marinated them in chili powder, garlic, oil, and lime juice. Then into a hot pan until cooked. Nice and brown and still juicy inside. A taste test was in order here. Mmm, slightly spicy. Lots of garlic flavor and a slight tang from the lime. Whole wheat wraps to bring everything together. For the rest of my wrap, I picked up some beets. These are already cooked and peeled. A great time saver. Unpacked and ready for slicing. Always need something green in my wraps. I start by laying a wrap down. Then a couple pieces of chicken, some lettuce, a couple slices of beets, then the pico de gallo. Make sure not to add to much filling or the wrap won't stay together. Roll from one side towards the middle. Tuck the ingredients in and roll tightly. Halfway through the roll, tuck the sides in, then finish rolling them up. Use some saran wrap or wax paper here to keep the wrap together through traveling.

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