Recipe available here
Prep time: 15 minutes
Total time: 30 minutes
Rating: 4 stars
I promised to think more about sandwiches, and so I have; these were yummy and very hot (I don’t like cold food as a general rule, ice cream exempted, of course). I bought a rotisserie chicken earlier in the week and so used one of the breasts for this particular meal (also added in one of the drumsticks so that the dark meat could flavor the filling a little bit). Steamed two carrots with the broccoli and then chopped it all up together. Didn’t have any Jarlsberg, made do with mozzarella. The picture makes these look like big, honkin’ restaurant wraps, but the recipe calls for 8-inch sandwich wraps or tortillas, so the finished product was considerably more modest in size. The cheese gets pleasantly gooey without overwhelming the flavor of the veggies, and if you spray a little bit of oil on top when they go in the oven the wraps get nice and crisp all over. I made the full recipe this time (using the two flat-out sandwich wraps I had left over and two whole wheat flour tortillas). The sandwich wrap sandwiches were larger, so they were dinner last night, and one of the smaller, tortilla sandwiches made a filling lunch when accompanied by a bunch of grapes. Yum!
