Picnic on the Boat

Today we took a boat ride around the Sound for Father's Day.  I packed Tony a special lunch for our family that we enjoyed.  Try these for your next picnic or meal at home.

Southwest Chicken Wraps with Tabbouleh salad (made yesterday), sliced apples, chocolate chip cookies, pies in a jar and margaritas in jars for drinks (see below). 

The chicken wrap was very quick and had a nice flavor.  Picnic food can seem pretty boring, so it was nice eating something on the go that was both healthy and tasty. (Recipe below)  The Tabbouleh was made yesterday and was easy to pack along in a container.  You could also pack in individual serving sized containers to avoid needing plates.

I made the margaritas last night and poured in to the jars to let them chill overnight.  When we were ready to drink, I added ice cubes, screwed the lids back on and shook for a few seconds.  Presto!  Marg in a jar!  My new fave.  Plus, enviromentally friendly in reusable jars.

And to carry on the jar theme I made little pies in mini jars for dessert.  Just add your favorite pie filling to the jar, top with pie dough and bake on a cookie sheet for 20-40 minutes or until lightly browned.  Once cooled, screw lid on and you've got dessert to go! (Also a preview of whats to come at a baby shower I'm hosting this week...)

Southwestern Chicken Wraps, adapted from a Martha Stewart recipe
3/4 cup reduced-fat sour cream

2 Tbsp chopped pickled jalapenos (I skipped this since kids were involved)
2 Tbsp fresh lime juice
Coarse salt and ground pepper
4 - 10" tortillas, (I used sun-dried tomato flavor)
3 cups baby spinach or baby greens
3 cups shredded cooked chicken or turkey (I used sliced chicken breast that I bbq'd yesterday)
1 can (15 ounces) drained and rinsed black beans
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly sliced

In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.

Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

Random Wrap

Lunch was looming and I had no plan for our food.  Leftover chicken was staring at me in the fridge.  I checked out some of the condiments sitting nearby and thought I'd attempt a wrap for lunch.  Overall, it was successful and pretty fast - and tasted really good thanks to the fresh avocado that needed to be consumed ASAP. 

We had roma tomato tortillas by my favorite local brand, Satura (made by La Mexicana in Seattle), and topped them with:
sliced chicken breast, lettuce, sliced red onion, sliced avocado, black beans, some corn I cut off a leftover cob from dinner, sour cream, and a drizzling of Trader Joe's Avocado Salsa Verde. 

The finished product needed a bit more kick, so we added a few drops of Tabasco.  The finished wrap was also a tad too big... I have an issue with overstuffing tortillas.

Do you make wraps?  What do you typically include in them?