A couple of times a year, my husband decides that he’s fat.
This is a little bit vexing for several reasons: a) the man is not, nor ever will be, in any shape or form, fat. b) sometimes he will decide that he’s fat at the most inopportune times (eg: two weeks before Christmas) c) when hubs decides he is fat, he asks for my help with Le Regime, and because he’s an awesome dude, I cannot say no. d) helping hubs with Le Regime is a pain in my ass.
Le Regime is usually some high-protein, low-carb affair. It’s also usually one that requires him to eat little small meals about six times a day. Meals that I, unofficial design coach of Le Regime, need to prepare and pack up for him every day.
Did I mention that this is a pain in my ass?
But here’s the good news: a) he’s incredibly grateful. b) it forces me back in the kitchen and out of the usual rut. c) he’s a man, and men can drop 8 pounds in, like, a day so my pain is short-lived, even if it kind of pisses me off how easy it is for him.
Currently, hubs is in fat mode. Spring Regime is game on, readers. And while this means that I may be a little scarce around Blogland (food prep takes Hella Lotta time, dudes), it also means that I’ll have some healthy (and tasty) treats to share with you.
This chicken salad wrap is the first recipe up to bat, and it’s a keeper. If you’re truly going all Nazi on the carbs, you can just eat it without the flatbread, on a bed of greens, and feel extremely virtuous. However, in hubs’ case, I like to use one of those high fiber wraps, just to get him through until his next little nosh.
If summer shorts and the dreaded swimsuit are looming dark in your brain, give this dish a try. And go easy on that Easter candy, wouldja?
Mediterranean Chicken Wrap
2 cups cooked chicken breast, cut into bite-sized pieces (I used rotisserie)
1/4 cup each finely chopped celery, onion and radish
1/4 cup artichoke hearts, chopped
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons kalamata olives, pitted and chopped
1 tablespoon capers, drained
2 tablespoons extra-virgin olive oil
1 tablespoon red wine or balsamic vinegar
salt and pepper to taste
4 whole-grain wrap breads, about 8-9 inches in diameter
In a large bowl, combine chicken, celery, onion, radish, artichoke hearts, capers and flat-leaf parsley.
In a small bowl, whisk together olive oil and balsamic; add salt and pepper to taste.
Combine dressing with chicken mixture and toss to coat; taste again and adjust salt and pepper, if necessary.
Place wrap bread on a flat surface. Top with lettuce and chicken mixture. Roll-up, burrito-style, cut into halves and serve.