R OASTING L EFTOVER L UNCH N O -A DDITIONAL C OOKING R EQUIRED

ROASTING LEFTOVER LUNCH

“NO-ADDITIONAL COOKING REQUIRED”

YOU WILL LEARN:•How to roll a sandwich wrap•How to make a quick and easy salad on a stick•How to create a “LEFTOVER ROASTED CHICKEN SANDWICH WRAPS” USING ROASTED CHICKEN FROM “ROASTING” VIDEO

SANDWICH WRAPPING PRACTICE

STEP 1 – GATHER ITEMS NEEDED

• Enough paper to make at least four 10 inch circles• Some suggestions:

• Butcher block paper, freezer paper, 11x14 sheets of paper, or tape 2 sheets of copy paper together to use to trace pattern.

• Bowl with 10 inch diameter

• Pencil

• Paper scissors

• Flat surface to practice folding

STEP 2 – TRACE PAPER TORTILLA WRAPS

•Lay your paper on your clean flat surface.• Remember the paper

must be big enough to cut out a paper circle of 10 inches in diameter. (The size of a 10 inch tortilla in the store).

•Turn the bowl upside down and trace around the of the outside of the bowl with the pencil.

STEP 3 – CUT PAPER TORTILLA

• Remove the bowl and cut out the circle you traced.• Repeat this 3 more

times.

•Crunch up the scrap paper to make a shape about 2 inches wide and no more than 5 inches long.• This will be our paper

food center for practice.

STEP 4 – ADD PAPER FILLING

•Fold the side closest to you over the filling (about 1/3 of the way).• Do not crease.

STEP 5 – FOLD OVER CLOSEST SIDE

•Tuck the edge under the filling and pull back a little. • Do not be aggressive.

STEP 6 – TUCK & PULL BACK

•Continue to tuck and roll in SMALL steps.• It is important to

do small even tucks and roll till the entire tortilla is rolled up.

STEP 7 – TUCK & ROLL

•Continue to roll until finished.

STEP 8 – FINISH ROLLING

•Using your finger push in roll at end.• You will do this

about 3 times to fold in all the edges.

STEP 9 – FOLD IN ENDS OF ROLL

•Repeat this process with the additional paper tortillas. Practice will make you the best.• Great news. The

real thing is easier.

STEP 10 – PRACTICE

QUICK & EASYSALAD ON A STICK

STEP 1 - GATHER INGREDIENTS FOR ONE SERVING

• 1/2 cup cut cucumbers

• 1 string cheese stick

• ½ cup grape tomatoes

• 4 leafs of Romaine lettuce

• 2 wood skewers

• Any other veggies you would like

STEP 2 – WASH VEGETABLES

• Wash Vegetables.

• Besides using just water for washing vegetables, you can use an equal mixture of white vinegar and water.

STEP 3 – CUT CUCUMBERS

• Slice cucumbers and then half the slices.

• Use a plastic knife instead of a real metal one if appropriate.

•Cut string cheese into ¼ inch pieces.• Use a plastic knife

instead of a real metal one if appropriate.

STEP 4 – CUT STRING CHEESE

•Assemble skewers by threading the vegetables alternately with the string cheese on the skewers. • Hint: Fold the pieces

of lettuce on and then put on the skewer.

STEP 5 – ASSEMBLE SKEWERS

•Serve as a side dish for the leftover roasted chicken wrap. These instructions are next.• Refrigerate if not

serving immediately. • Add your favorite low

fat salad dressing to dip your skewers.

STEP 6 – SERVE

LEFTOVER ROASTED CHICKEN SANDWICH WRAPS

STEP 1 – GATHER INGREDIENTS FOR ONE SERVING

• 1/2 cup leftover roasted chicken

• 1 slice low fat cheese

• 1 slice of Romaine lettuce

• ¼ cup Greek yogurt

• 1 Tablespoon mayonnaise

• 1 whole grain 10 inch tortilla wrap (we used a Quinoa tortilla wrap)

STEP 2 – WASH LETTUCE

• Wash lettuce.

• Besides using just water for washing vegetables, you can use an equal mixture of white vinegar and water.

STEP 3 – MAKE YOGURT & MAYONNAISE MIXTURE

• In small bowl mix Greek yogurt & mayonnaise together until smooth.

•Lay whole grain wrap on clean flat surface and spread small amount of Greek yogurt mixture on wrap.• The key to the

condiment is to apply enough to add to the flavor but not so much that it oozes out of the wrap when you roll it up.

STEP 4 – SPREAD GREEK YOGURT MIXTURE ON WRAP

•Add one slice of low fat cheese to the wrap.• This cheese could

be any type you prefer: Cheddar, Swiss, Munster….

STEP 5 – ADD SLICE OF LOW FAT CHEESE

•Add leftover roasted chicken pieces on top of cheese in middle of wrap.• Use your eyes and

fingers to check for possible pieces of bone accidently left in chicken pieces.

STEP 6 – ADD CHICKEN

•Fold or tear lettuce and add to center of tortilla wrap.• Don’t over stuff the

wrap with lettuce. This would make it difficult to roll.

STEP 7 – ADD LETTUCE

•Using the techniques learned in rolling sandwich wraps using paper, wrap this real tortilla. Then fold in edges.

STEP 8 – ROLL WRAP

• To give your wrap that professional look slice it on the diagonal.• Use a plastic knife

instead of a real metal one if appropriate.

STEP 9 – CUT ROLLED WRAP

•Serve the roasted chicken wrap with salad on a stick.• Refrigerate if not

serving immediately. • Add your favorite low

fat salad dressing to dip your skewers.

STEP 10 – SERVE