I am not a “sandwich person.” Give me a salad over a sandwich any day. It’s not that I don’t like sandwiches, I just rarely eat them. But when Sabra introduced a contest for Recipe Reduxers to use the new Sabra Spreads in creative ways, I knew I had to get on board mostly because…well, its Sabra. You know Sabra for the delicious hummus and maybe also the guacamole and salsa. The newest kids on the block are “Sabra Spreads” and I couldn’t wait to wrap one up and (sort of) banish my sandwich ban.
As a Recipe Redux member, I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with this contest. I was not compensated for my time.
I know that this is blasphemy to some people’s ears (particularly my nephew, a Chef) but to me, sandwiches are simply a culinary solution for a person “on-the-go.” They shouldn’t take a lot of time to make (which to the contrary, is music to most people’s ears). So it only makes sense that to keep the whole process quick, what’s goes inside the bread, pita or wrap shouldn’t take a lot of preparation. My wrap has a combination of leftovers and yours might have every and anything but the kitchen sink.
I happened to have some leftover rotisserie chicken, some roasted and sauteed vegetables from last night’s dinner and some lettuce on hand. I piled those ingredients onto a light FlatOut flatbread on which I had spread about 1 1/2 tablespoons Sabra Spreads Sea Salt and Cracked Pepper and in 2 minutes, had a really delicious, slightly peppery lunch to go. When was the last time you made a lunch as good-looking as this in 2 minutes? The convenient squeeze bottle means I didn’t even have to dirty a knife!
Quick and Tasty? Check and check. Convenient? Check. And at 75% less fat per serving than mayonnaise, Sabra spreads are lighter and better for you. For this recipe, any of the 3 flavors: Sea Salt & Cracked Pepper, Roasted Garlic and Herb or Honey Mustard would have worked and been delicious. Since I am partial to sea salt and black pepper, however, I chose that flavor. And a good choice it was…I may have just become a sandwich girl.
- 1 wrap (I used FlatOut flatbread wraps, light)
- 1/3 cup cooked chicken, shredded
- 1/2 cup leftover roasted or sauteed vegetables (pictured are: shiitake mushrooms, orange bell pepper, onion and asparagus)
- 1/2 lettuce leaves of choice
- 1.5 Tablespoons Sabra Spreads, flavor of choice. Pictured: Sea Salt with Cracked Pepper
- Spread Sabra sandwich spread onto the flatbread/wrap. On 1/2-3/4 of the wrap, top with chicken, then vegetables, the lettuce. Roll up from the side with the ingredients. Slide in 1/2. Enjoy!