I found this recipe, adapted slightly here, on a cherry orchard web site in 2013 (page no longer available).
I just got around to making the wraps and they are really good, quick to make and have some vegetables included along with the tangy dried cherries. I’ll be making these again.
*Instead of tortillas, I used some great flatbread I found in the deli section of my grocery store.
Dried Cherry Wraps
1/2 cup non-fat lemon yogurt
1 tablespoon honey Dijon-style mustard or honey-mustard dressing
1 teaspoon Worcestershire sauce
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1-1/2 cups shredded cooked chicken (8 ounces)
1 cup dried tart cherries
1/2 cup peeled, seeded and chopped cucumber
1/3 cup shredded carrot
1/4 cup sliced green onion
4 (8- to 10-inch) whole wheat flour tortillas, tomato-flavored flour tortillas*
Whisk together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onion. Mound about 3/4 cup chicken mixture down the center of each tortilla or flatbread, leaving space all around for folding . Fold in top and bottom and fold over each side, placing wrap seam-side down on a plate. Cut into 3 portions. Serve chilled or at room temperature.
Yield: 4 servings
This recipe is a combination of several that I saw on the internet. The salsa verde gives a little different version in taste and texture and makes a delicious light lunch.
CHICKEN AND SALSA VERDE ENCHILADAS
- 2 Tblsp. olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- ½ tsp. cumin
- 2-½ Tblsp. all-purpose flour
- 1 cup chicken broth
- ½ cup salsa verde
- ¼ cup light sour cream
- ¼ cup cilantro, chopped
- 2 cups shredded cooked chicken breast
- 4 burrito size flour tortillas
- 1-½ cups shredded cheese
Preheat oven to 375 degrees.
Spray or grease a large baking dish
Saute for 8 – 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for one minute.
Pour a small film of the sauce from the skillet into the bottom of the baking dish.
Fold the tortilla toward the center on the top and bottom …
…and roll to form the enchilada.
Place the enchilada in the baking dish.
Repeat for remaining three enchiladas.
Pour the remaining sauce in the skillet over the enchiladas and sprinkle with ½ cup shredded cheese.
Bake uncovered at 375 degrees F for 20-25 minutes until the dish is bubbly and the cheese is melted. Serve hot with sour cream and an additional swirl of salsa verde.