I do really love our new house even though it´s a bit messy at the moment. The kitchen is AMAZING, I can´t believe how I endured our old crowded, old-fashioned kitchen with back-pain-low-countertops, sluggish drawers and no dishwasher for so many years with only the occasional psychiatric breakdown =P This kitchen has everything I want. It´s clean, fresh, got a built in oven and microwave, has a ceramic stove a lot of worktop and storage space, and maybe the best of all – a dishwasher!!! The time for hand washing has passed! It was like a holy moment the first time we turned on the washer. I´m not kidding, we turned the machine on together and were so fascinated over the quietly humming noise =P
On the actual moving day I made chicken wraps; most of all because wraps are a very tasty food and second because it’s easy to bring with you whenever you are on the go. We got moving assistance from my parents, my uncle, my brother and his girlfriend and after the first turn with loading and unloading moving boxes we had lunch on the floor in our new kitchen. It was a mayor experience knowing that this house is ours.
These wraps are so yummy, the panned chicken, salty bacon, creamy avocado, tasty dressing, perfectly ripe tomatoes, crisp salad and savory onion – it all works so well together. Wraps get a bit soggy after a while, but if you make them like 4 hours in advance they will keep its freshness. And even soggy wraps taste quite good when you have been dragging moving boxes for a couple of hours. Wraps are also the perfect food for picnics. Unfortunately there haven’t been too many picnic opportunities this year. We actually were on our way for an outing a few weeks ago, but all of a sudden it started to pour down. Even though the weather ruined our trip we had a pretty cozy evening on the couch with lit candles, blankets and the sound of the rain outside our window. And of course we were enjoying chicken wraps.
I got the inspiration for this recipe from Mc Donald’s. It may sound a bit weird since I haven’t been eating in one of those restaurants for several years because I find their food quite boring (except from the apple pies which are delicious ;)). Anyhow, I decided to make my own, more tasteful version of their Premium McWrap Chicken and Ranch which I’ve been seeing on an ad in the city. And although I have never dug into a Mc Donald’s wrap I can assure you mine is better 😉
Chicken Wrap – 16 wraps
640 g chicken breasts (3 pieces)
280 g bacon (2 packages)
16 soft tortillas
2 red onions
Rhode Island Dressing
1 egg yolk
5 g red wine vinegar
8 g Dijon mustard
200 g neutral oil (i.e. peanut-, sunflower- or canola oli)
100 g crème fraiche
50 g ketchup
How to do:
Slice the chicken breasts into 6 strips each and pane them. Toss the slices first into flower seasoned with salt, white pepper and cayenne, then into egg wash (beaten egg with a splash of water) and lastly in panko. Shallow fry* the chicken in neutral oil for a couple of minutes on each side or until golden and crisp. Place on a kitchen towel to get rid of any excess fat.
For the Rhode Island dressing – mix together egg, vinegar and Dijon. Slowly drip the oil into the egg mix under constant whisking. When all the oil is incorporated it´s time to add the ketchup and crème fraiche. Season with salt and generously with freshly ground black pepper.
Fry the bacon and slice the vegetables. Spread some dressing on the tortillas and cover with shredded lettuce. Place 1-2 pieces of chicken, a bacon slice, some tomatoes, red onion and avocado on top and wrap it in.
* Stek i mycket olja