It's a Wrap!
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Summer may be a "wrap"... but with these easy to make "wraps" there is always time for a picnic!
Picnics aren't just for summertime. You can have a picnic anytime of year on the right day. In Santa Barbara we are just now getting into our good weather. The fog has lifted for the most part. It seems like clockwork... the kids go back to school and the weather heats up. When my kids were growing up, I had always wished they would stay in school longer in the summer and start later... at least after Labor Day.
I love summer! I love the long days, the abundance of fresh fruit and vegetables, and picnics... one of my favorite things to do!
Labor Day is behind us now and that means summer is fading. My summer has gone extra fast this year due to being in the BVI late in the season. But, just because Labor Day is behind us, doesn’t mean the picnics have to end. I'm going to extend summer as long as I can!
We had beautiful weather in Santa Barbara over the Labor Day weekend. We decided to take advantage of it and have a picnic at Shoreline Park with our daughters...
and of course my Little Brown Dog... can't leave him out!
Shoreline Park overlooks the harbor and is so beautiful. I just can't seem to get too far from the water!
I love this lunch for picnics. I also do this menu quite often on Green Flash when we have a noon pick-up. There is so much to do right before our guests arrive. This is a menu I can prepare ahead of time and assemble right before our guests come aboard. A lot of times we are trying to get off the dock quickly and a simple meal is good. This lunch is soooo tasty and not too heavy especially for the first time on the water after a long day or night of travel.
I make the spread and filling for the wraps ahead of time so all I have to do is top the tortillas with the spread, layer with spinach, fill with chicken mixture, roll-up and plate.
The hummus I make in advance. I chop the vegetables for the platter and topping of the hummus, and plate.
On Green Flash we do a welcome rum drink with fresh fruit juice. For a picnic a Sparkling Lemonade with Fresh Berry Ice seems to fit well. You can substitute the sparkling water for sparkling wine or champagne as an option.
Summer doesn't have to be a "wrap". Make it last and go have a picnic with these Greek Chicken "Wraps"!
Greek Chicken Wraps
Greek Chicken Wrap
Cuisine: Mediterranean
Author: Sherri
Serves: 4
You can buy pre-cooked Chicken Breast. I prefer to cook my own and season with salt and pepper. Also, you can use bottled Ranch dressing in place of the Mayonnaise Lemon spread. I like the tang of the fresh lemon juice. Instead of flour Tortillas use green Spinach Tortillas.
Ingredients
- 10 oz pkg fully cooked Chicken Breast
- 1/2 Red Bell Pepper, sliced
- 1 4 oz pkg Feta Cheese
- 15 pitted Kalamata Olives, cut in half lengthwise
- 1/4 C Red Onion, sliced
- 4 burrito-size Flour Tortillas or green Spinach Tortillas
- 1/4 C Mayonnaise
- 1 small Lemon, squeezed
- Kosher Salt and freshly ground Pepper, to taste
- 1 5 to 6 oz pkg fresh Baby Spinach
Instructions
- Put Chicken, Peppers, Onion, Cheese and Olives in a medium bowl.
- Stir to mix.
- Stir together Mayo and Lemon Juice with Salt and Pepper.
- Spread one side of each Tortilla with Mayo, Lemon spread or Ranch dressing.
- Top each Tortilla to one inch from edge with Spinach leaves
- Top with Chicken mixture.
- Tightly roll-up Tortillas.
- Cut each Wrap in half diagonally.
- You can put a toothpick in middle to hold together if needed.[br]
Hummus Salad Dip
Hummus Salad Dip
Cuisine: Mediterranean
Author: Sherri
Serves: 4 to 6
Ingredients
- 1 can Garbanzo Beans
- 1 large clove Garlic, peeled
- 2 1/2 T Tahini (sesame paste)
- 1 Lemon, juiced
- 2 T Water
- 4 dashes Hot Sauce
- Kosher Salt, to taste
- Toppings:
- 1 Roma Tomato or other red ripe Tomato, diced
- 1/4 C pitted Kalamata Olives, cut in half
- 1/2 Avocado, peeled, seeded and diced
- Feta Cheese, crumbled
- Italian Flat Leaf Parsley for garnish
- Carrots, Celery, Red Bell Pepper, Yellow Bell Pepper, Cucumber, sliced, for dipping
- Pita Bread, halved and cut in thirds, for dipping
Instructions
- Place Garbanzo Beans, Garlic, Tahini and Lemon Juice in blender or food processor.
- Blend until very smooth.
- Add Water and Salt and blend to combine. You can add more Lemon Juice, Water or Salt to adjust to your taste and consistency.
- Transfer Hummus to small serving bowl.
- Top with Tomato, Olives, Avocado, Feta Cheese and Parsley for garnish.
- Add a little drizzle of Olive Oil and a pinch of Salt over the top.
- Serve with Pita Bread, Carrots, Celery, Bell Peppers, and Cucumbers.[br]
Sparkling Lemonade with Fresh Berry Ice
Sparkling Lemonade with Fresh Berry Ice
Author: Sherri
Serves: 4 to 6
Ingredients
- For the Ice Cubes (make ahead):
- Blueberries and Raspberries
- Water
- For the Lemonade:
- 1 1/2 C freshly squeezed Lemon Juice (about 12-14 lemons)
- 3/4 C Sugar
- 2-3 C Sparkling Water or Sparkling Wine or Champagne, chilled
Instructions
- Add a few fresh berries to each well of an ice cube tray.
- Fill the wells with water and freeze until solid.
- In a small saucepan, combine the Lemon Juice and Sugar over medium heat.
- Let cook, stirring occasionally, until the sugar has dissolved completely.
- Transfer to a large liquid measuring cup, cover and chill until ready to serve.
- To serve, place a few of the Berry Ice Cubes in each serving glass.
- Add 2 cups of the Sparkling Water or Sparkling Wine to the chilled Lemon syrup and stir gently.
- Add more Sparkling Water or Sparkling Wine to taste if needed.
- Pour the mixture into the glasses and serve immediately.[br]
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