I always love the shwarmas and Vietnamese subs you can get in Calgary. If you are a fan of these yummy sandwiches like me you will understand it if I say that the pickled vegetables are the deal breaker. It’s not even the meat always… it’s part of it… but the vegetables are what make the sandwich. Same goes for burgers.
Whenever I made a wrap at home for a meal it usually was pretty standard. In other words, it was boring. Not tonight. Not while I’m on Day 6 of this Lean Jean Plan. Tonight was supposed to be a lean burger night with the usual vegetable toppings, including pickles. Since I had no time and was rushing to have dinner and work O/T, I had to improvise with whatever was left in my fridge.
And with no fail, my fridge is looking pretty pathetic and empty as Chris and I near the end of our cleansing, round 4. It’s like a B & E took place in there. Interestingly enough, out came this pile of stuff from the fridge:
Half a jar of neglected pickled beets
A few sticks left of Aunt Judy’s homemade pickled carrots
A bunch of carrots
A spoonful of madras curry paste
A bunch of cilantro
A full pack of spinach tortillas
A pack of sliced lean chicken deli meat
A pack of sliced honey ham
Some garlic
A head of red leaf lettuce
A jar of fat free mayonnaise
And dinner was born from some, otherwise seen as unworthy, leftovers.
Curry Deli Wrap
Yields 2 servings.
10 slices of pickled beets, chopped into 1 inch lengths
5 pickled carrots, chopped into matchsticks
1 carrot, peeled and chopped into matchsticks
1 tbsp of madras curry paste
4 tbsp of cilantro, roughly chopped
8 slices of chicken deli
8 slices of honey ham
1 clove of garlic, finely chopped
4 leaves of lettuce
1 tbsp of fat free mayonnaise
2 spinach tortillas (or any other type)
Mix the garlic, curry paste and mayonnaise together in a bowl. Spread the curry mixture equally between the tortillas.
On one half of the tortilla, layer 4 slices of chicken on each tortilla. Next, layer 2 leaves of lettuce over top of the chicken on each tortilla. Repeat the layering with 4 slices of honey ham over top of the lettuce.
On the same side of the tortilla, 1 inch away from the edge, place the pickled beets along the length of the tortilla (over top of the ham). Repeat this with the pickled carrots and the regular carrots making sure to divide the vegetables equally between the 2 tortillas.
Lastly, sprinkle the cilantro over top of the carrots and beets. Roll the tortilla tightly, starting with the side containing the pickled vegetables. Set the wrap with a toothpick to keep it from unraveling and serve.
