Monthly Archives: June 2009

Sunset Roll-Ups


Hot days, the blazing sun, humidity, and hard work: there is nothing like outdoor chores in the middle of a sweltering Southern summer. So much of the work we do outside in the summer lacks any gratification. It’s usually hard labor in a shade-less yard, with bugs everywhere, and a near guarantee (if you live in the South) that one of your neighbors is having a conversation about you. These light and tasty gourmet rollups will refresh and rejuvenate that person in your life who doesn’t actively try to avoid yard work. They are served cool or even cold, so they could be prepared in advance if you happen to be that Summer Yard Warrior you’d like to treat after a hard day’s work on the façade of your home.

Assemble the following:

  • Cooked Chicken (Leftovers)
  • Tomato
  • Garlic
  • Cilantro
  • Italian Parsley
  • Olive Oil
  • Lemon Juice
  • Crushed Red Pepper
  • Swiss Cheese
  • Flour Tortillas
  • Leafy Lettuce

Do this with it:

Chicken:

  • I used meat from a whole baked chicken, and pulled and shredded it.

Marinade:

  • Finely chop and lightly sauté the tomato and garlic in olive oil, not letting it caramelize.
  • Coarsely chop cilantro and parsley.
  • Divide parsley and cilantro in half between the lemon juice and the mixture in the pan.
  • Add crushed red pepper to the pan and blend the contents thoroughly before returning to heat.
  • Sauté briefly still not letting anything caramelize, before adding lemon juice.
  • Remove to mixing bowl (reserving half) and add chicken while marinade is still hot.
  • Refrigerate.

Lemon Herb Sauce:

  • Mix reserved garlic tomato herb blend with lemon juice
  • Refrigerate.

Roll-Up:

  • In small sauté reheat chicken to warm (not hot)
  • Nuke the tortillas for about thirty seconds.
  • Layer the leaf lettuce and Swiss cheese over half the tortilla.
  • Distribute warm chicken over the cheese and roll the tortilla in a spiral.
  • Use Lemon Herb Sauce to seal the tortilla and drizzle over the top of roll-up.
  • Slice in half and serve on cold plate with Italian parsley and carrot shred garnish.

Afterthoughts:

Even distribution of the ingredients across the tortilla is the key to getting a good cross section, just leave enough wrap at the end to secure the rollup.
Made with larger wraps this could make a great appetizer, cut into smaller pieces.