Greek Rotisserie Chicken Wraps


I am a big fan of wraps!!!!! This recipe is so refreshing I can not wait to try it.

anotherfoodieblogger

Greek Rotisserie Chicken Wraps Greek Rotisserie Chicken Wraps

When it’s hot outside, you’re tired of grilling, but want something quick and easy, these Greek Rotisserie Chicken Wraps are just the ticket! My family eats only half a rotisserie chicken for dinner, and when I was faced with the leftover half the next day I wracked my brain what to do with it. Then I remembered I had a Greek grilled chicken pocket bread recipe that would work, and I wouldn’t even have to grill the chicken! We always have flour tortillas on hand, so chicken wraps it would be! This was a wonderful light dinner to eat on our back deck on a warm week-day night. I hope you enjoy these as much as we did!

Chicken Wrap Ingredients Chicken Wrap Ingredients

Greek Rotisserie Chicken Wraps

 Tzatziki with Dill
1 cup Greek yogurt
Juice of 1/2 lemon
1 teaspoon minced garlic
2 tablespoons finely minced fresh…

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Sea Salt vs. Table Salt: Is There Actually a Difference?


 

 

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Salt is an essential ingredient in both cooking and baking, added to enhance tastes, suppress bitterness, and preserve foods. Most recipes call for table salt, while others recommend sea salt, but is there actually a difference between the two?

All salt is sodium chloride, and it all comes from the sea.

Yes, you read that right. All salt is sodium chloride (NaCl), and it all comes from seawater — even table salt.

Table Salt

Table salt is typically mined from salt deposits, remnants of older bodies of seawater that have since dried up and are long gone. The deposits are washed with water to dissolve the salt, forming a salt solution which is then evaporated under vacuum to form crystals. Table salt is processed to purify and strip it of all other minerals and contaminants, and then supplemented with anti-caking substances, such as sodium aluminosilicate, silicon dioxide, and magnesium carbonate. Table salt is usually about 98% sodium chloride, with about 2% by weight of an anti-caking agent. Table salt may be iodized; in which case, potassium iodide (or another iodine source) is added. Table salt tends to be a little denser from the evaporation method used.

Sea Salt

Sea salt is crystallized from current bodies of seawater, either by open-air solar evaporation (usually more expensive sea salts on the market come from this evaporation method) or by a quicker vacuum evaporation process. Sea salt is either sold as unrefined or refined. The unrefined sea salt is unwashed and therefore may appear grey in color from sediment and clay impurities. Unrefined sea salt is also coated in trace minerals, algae, and even marine bacteria that can tolerate high levels of salt. All these may contribute to a more complex flavor. Of course, if you look at the amount of salt you actually sprinkle on a large grilled steak, for example, whether or not those trace impurities really contribute much flavor to your food is up for debate.

On the other hand, refined sea salt is washed to strip it of its trace minerals and clay/sediment contaminants, purifying it into a salt that is just like table salt. Again, sea salt is sodium chloride, just like table salt, and if it is unrefined, then it is most likely contaminated with trace amounts of other compounds or materials, but otherwise, it’s still sodium chloride. Sea salt may have a flakier texture, especially depending on the method used to collect and dry it.

Do you have a preference for table salt or sea salt? Or are there specific instances when you opt for one over the other?

Best Healthy and Easy Salad Recipes!


These salads are quick and easy, require minimal or no cooking, and are the perfect way to enjoy all the produce in season.

Recipes from: Damndelicious.net

BBQ CHICKEN SALAD

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INGREDIENTS

  • 1 tablespoon olive oil
  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1 Roma tomato, diced
  • 3/4 cup canned corn kernels, drained
  • 3/4 cup canned black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup Ranch dressing
  • 1/4 cup BBQ sauce
  • 1/4 cup tortilla strips

INSTRUCTIONS

  • Heat olive oil in a medium skillet over medium high heat.
  • Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  • To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
  • Serve immediately, topped with tortilla strips.

Harvest Cobb Salad

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INGREDIENTS

  • 4 slices bacon, diced
  • 2 large eggs
  • 6 cups chopped romaine lettuce
  • 1 apple, diced
  • 1 pear, diced
  • 1/2 cup Fisher Nuts Pecan Halves
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled goat cheese
FOR THE POPPY SEED DRESSING
  • 1/3 cup mayonnaise
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon poppy seeds

INSTRUCTIONS

  • To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  • To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
  • Serve immediately with poppy seed dressing.

BACON AND AVOCADO MACARONI SALAD

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INGREDIENTS

  • 12 ounces elbows pasta
  • 5 slices bacon, diced
  • 2 avocados, halved, seeded, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme leaves, for garnish
FOR THE LEMON THYME DRESSING
  • 3/4 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1 tablespoon sugar
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil