From Food.com to your dining hall or apartment kitchen!

Posted: March 31, 2011 by jerkmag in VAULT -- archives
Tags: , , , ,

You exit your Newhouse class as your stomach begins to rumble. You have about fifteen minutes until your next class and Food.com is just around the corner. It’s lunch time. On the menu: a famous Food.com wrap.

The alluring variety of wraps causes many hungry students’ stomachs to flip in delight. Then there is always that sense of disappointment in finishing today’s wrap, knowing that the next one will not come until you return again to Food.com.

But wait. The final bite of that scrumptious chicken and basil pesto wrap doesn’t have to come! That final bite doesn’t ever have to take place if you just knew how to make all of the wraps yourself. Hunger solved.

The southwestern chicken and chicken and basil pesto wraps are two of my personal favorites. However, if your tummy craves a wrap of a different variety, don’t hesitate to ask me for the recipe!

Southwestern Chicken Wrap

1 large tortilla wrap (plain or sun-dried tomato are preferable)

1 grilled chicken breast, sliced

2-3 tablespoons black beans

3 slices American cheese

2-3 tablespoons corn (if you have access to it)

The preparation does take a few minutes, but the delicious reward will make up for the effort!

Begin by slicing the grilled chicken breast as thinly as possible. For those of you cooking in an apartment, the Purdue pre-cooked and pre-sliced chicken pieces are a great time saver! Even for those of you making this in the dining hall, you can sometimes find pre-cooked and pre-sliced chicken breasts in the salad bar.

Now on to assembly. Start by laying down the cheese slices so that they cover the diameter of the wrap. There is no science to laying down the black beans, chicken, and corn as long as it’s evenly spread out. It’s all going to the same place, so don’t fret about making it too pretty! Finish the process by wrapping it like a burrito: fold the ends in first and roll it up nice and tight. Place on a panini grill or in toaster oven for a few minutes, or until golden brown with grill marks.

 

Green Chicken Wrap

 

*You’ll notice that I altered the name of this recipe. Not every dining hall offers basil pesto. You can make your own at home by placing fresh basil leaves, garlic, lightly toasted pine nuts, parmesan cheese, and olive oil in a blender or food processor.

1 large tortilla wrap, plain

1/2 cup basil pesto

*No pesto: 1 cup fresh spinach leaves

1 grilled chicken breast, sliced

3 slices provolone or American cheese (depending on preference)

On the wrap, begin by evenly spreading the basil pesto. If you were unable to get your hands on pesto, lay down a bed of spinach leaves. While many have an aversion to spinach, it tastes very similar to basil and provides more nutrients than lettuce. Place the slices of cheese down next and finish by placing the sliced chicken breast on the cheese. Wrap the tortilla in a burrito-style and place your masterpiece on the panini press. The infusion of spinach on top of cheese, which is melted all over the chicken will remind you of all the wraps you once could only enjoy in Food.com. Now, the wraps never have to end!

-Jon Gregalis

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