Spinach-Chicken Tortilla Wraps

Hubby used to call me the ‘sandwich girl’ during our courtship :) That’s because my typical answer to his “what did you have for lunch/dinner today?” question was more often than not – sandwich! I was living on my own in KL, away from my family in Melaka, working 9-6 and managing a really long-distance relationship (which included phone calls and being online at odd hours !). At that time, the last thing I’d want to do was spend precious time preparing a three-course meal and then spend time cleaning the dishes.

Although my Cheras apartment was surrounded by eateries, eating out became a little too mundane. So I used to stock-up my fridge with various ingredients so that I’d have the option of creating a sandwich whenever I wanted.

What’s there not to like about sandwiches? It’s easy to prepare and so it’s time-saving and can be made as healthy as you would like it to be. It’s kind of a convenient comfort food. Plus if you whip up a sandwich meal at home, there won’t be too many dishes to do afterwards :) But seriously, sandwiches are the quickest and fastest way to have an all-in-all meal or a hearty snack.

These days, there is always a stock of rolled, uncooked tortillas in my refrigerator. Warm ‘em up a couple of minutes on a hot griddle and they are good to go as an alternative to bread in sandwiches. It makes it easy for ‘the sandwich girl’ to pack hubby a sandwich or two during the days of the week when he has to rush and commute from his office to the school campus for his MBAPM classes.

These Mexican flatbreads (almost similar to chapathis) are so versatile and especially wonderful for making warm sandwich wraps and the possibilities are simply endless. For the wrap featured here, first I cooked up some baby spinach leaves with garlic, pepper and some canned chicken meat and a few roasted almonds.

Then I pulse them a couple of times in the food processor with a little fat-free ranch sauce for the tanginess and creaminess.

Spread, wrap and chomp!