On the eve of the Spring Term: chicken 'n Brie wrap, carrots, and a coupla glasses of Criminally Bad Elf...AND JACK BAUER!
This is one of those Dinner(what-food’re-left-in-the-fridge). For example, some arugula/lettuce, pickled cucumber/dill, sliced olives, capers, and/or red onions would definitely be welcome additions in this wrap.
Dressing
- 3 T mayo
- 1 T white balsamic vinegar, like, Sorbara from Murray’s
- 1 t olive oil, like, Murray’s private stock
- a pinch of dried basil
- a pinch of freeze-dried chives
- a pinch of dried parsley
- a dash of paprika
Whisk everything together with a fork. Add vinegar to reach desired consistency and taste.
Filling
- 2 chicken breast halves, fillet
- 1/2 t butter
- 4 thin slices of Brie de Nangis
Melt the butter and swirl on skillet so that the skillet is just coated with butter and there isn’t any pool of butter left.
Place the chicken breast fillets on the skillet and cook .
When the chicken is almost done, place the tortillas on top of the chicken to warm the tortillas and to keep the chicken from getting too dried. Flip the tortillas as necessary. Don’t remove the skillet from the turned-off stove when you’re done just yet.
Spread a teaspoon of the mayo mixture on the center of the tortilla.
Lay a slice of cheese on the mayo spread. Then, a fillet of chicken. Spread more mayo on top of the chicken, then, another slice of cheese, and some more mayo. Roll the tortilla to make your wrap. Place the wraps on the still-warm skillet (heat has already been turned OFF).
Have a sides of carrot sticks with the leftover mayo mixture.
Wrap: 2 10-inch wheat tortilla
Beer: Criminally Bad Elf
give me, this day, my daily cork and curd... 