From Middle-East to South Orange: Now that’s a wrap
Israeli Chicken Wraps are traditionally made with pickled cabbage. If you don’t have any extra pickled cabbage lying around or you’re a little afraid of the concept, have no fear; this recipe uses substitutes!
This recipe could easily be made in the cafeteria, but here’s the full version if you’re a commuter and want to try it at home.
Here’s what you need:
– One breaded chicken cutlet
– Two stalks of celery
– Medium-sized tomato
– One avocado
– Half a cucumber
– Lemon and vinegar to taste
– Large wrap
First, fry the chicken cutlet in vegetable oil until cooked through, about 3-4 minutes on each side, depending on thickness of chicken.
Then set it to the side and let it cool while you dice up the celery, tomato, avocado, and cucumber. Mix the vegetables with lemon juice and vinegar in a large bowl.
Lastly, spread the hummus on the wrap, add veggie mixture and chicken. Then wrap and enjoy!
You can mix up this recipe by using pickled cabbage or guacamole instead of avocado. Also, try different types of hummus, such as garlic or roasted red pepper, to change up the taste.
Meghan Dixon can be reached at firstname.lastname@example.org.