Wednesday, 29 February 2012

Summery Chicken Wrap with Cool Ranch Dressing

In summertime, like many people, I'm not too keen on eating hot foods. Last weekend in Melbourne the temperature hovered in the mid-to-late 30s celsius (around the upper 90s fahrenheit). This is not my kind of weather and I will expel as little energy as possible and eat as much cucumber as I can to keep my body temperature normal. Enter the chicken wrap. This does requiring a bit of cooking, but with the exception of the "chicken", the rest of the elements are cold.


  • 2 chicken burgers
  • cucumber sticks
  • carrot sticks
  • tomato cut into wedges
  • red onion, sliced
  • lettuce of your choice, washed and drained or spun
  • "ranch" dressing
  • pita bread

This ranch dressing recipe is based on this recipe I found and is very yummy. It's best to keep it chilled for at least 20 minutes in the fridge before serving. 

  • 1 tbsp vegan mayo
  • 2 tbsp vegan sour cream
  • 2 tsp of sugar water (sugar dissolved into water)
  • 2 tsp red wine vinegar
  • 3 tsp lemon juice
  • a few grinds of black pepper
  • dash of paprika
  • dash of onion powder
  • 1 tsp fresh thyme
  • 1 tsp chopped fresh parsley or dried mixed herbs 

Fry up the chicken burgers, then move onto some paper towel or clean tea cloth to drain. Slice into strips. Layer your pita bread with salad, carrot and cucumber sticks and red onion. Arrange chicken strips and drizzle with dressing. Add a few tomato wedges and a dash of black pepper, wrap, and eat.


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