Hummus and Veggie Wrap

In an attempt to atone for last night's dinner of Philly cheese steaks with fried potatoes, I decided to make a super healthy lunch of hummus and veggie wraps.  Thankfully, it was also kid-friendly, which for my über-carnivore child is a big deal.

Hummus is widely available in grocery stores, but homemade is so much better.  You can better control the content of the salt, for one, and you can also customize it to your tastes.  Some places add too much tahini (sesame seed paste) for my liking, which can add unwanted bitterness.  Others make theirs the consistency of baby food- I like mine free of chunks, but I don't mind a little texture.

I blogged about the simple joys of hummus once before, and you can find my recipe here.

I made myself a wrap with a generous schmear of hummus on a small tortilla and piled it high with an assortment of vegetables- cucumber, tomato, carrot, and alfalfa sprouts.  I sprinkled a little kosher salt on the tomato slices before closing it up. 

My kiddo had a dollop of hummus on her plate with some carrot and cucumber slices and wedges of tortilla for dipping.  She also used her finger to get up the last few bits!  :D

Chicken Saltimbocca with roasted red potatoes and cucumber-tomato salad

Oh yeah. This is what I'm talkin' about...an easy-peasy dinner that looks awesome but is super simple to make and tastes delicious.

I had never tried Chicken Saltimbocca before seeing it featured on an episode of America's Test Kitchen. I snagged the recipe and have made it twice now. It's perfect for impressing company while not spending all night in the kitchen.

"Saltimbocca" apparently means "jumps in the mouth" in Italian, which is what the flavors of this dish are supposed to do. It's a simple combination of sage and prosciutto that I really like.


Chicken Saltimbocca
serves 4

2 large boneless, skinless chicken breasts, halved horizontally into cutlets
1/4 cup all-purpose flour, seasoned generously with fresh black pepper
1/4 cup fresh sage leaves, chopped
4 thin slices prosciutto (not shaved, just thinly sliced)
Kosher salt
Extra-virgin olive oil

Pat the chicken dry with paper towels and sprinkle on just a bit of kosher salt. Dredge the chicken in the peppered flour and shake off the excess. Lay the cutlets flat, divide the chopped sage between them (one side only), and press gently to adhere. Press a slice of prosciutto on top of each cutlet, over the sage.

Heat about 2 tbsp. of olive oil in a large nonstick skillet over medium heat. Place each cutlet in the pan gently, prosciutto-side down, and cook for about 3 minutes. Flip and cook through. Serve. (I wound up flipping a second time to get the cutlets cooked thoroughly and nicely browned.)


I served the chicken with some roasted red potatoes and an easy salad of summer's favorite veggies. I drizzled sliced tomatoes and cucumbers with olive oil and balsamic vinegar, sprinkled salt and pepper over them, and crumbled some feta cheese on top. So good!


The roasted red potatoes were super simple, too. I just scrubbed some small ones, cubed them (skins on, of course!), and tossed them in a roasting pan with a sliced shallot, olive oil, and garlic salt and pepper. I roasted them in my oven on the convection setting at 400º for about 20 minutes, give or take, until they were fragrant and starting to brown.

Delish!