Classic Wraps, Deconstructed
In the spirit of the new year, and trying new things, we’re taking three classic wraps and breaking down their components. Think of it as deconstructing dinner. We’ve turned your basic burrito into a delicious, vibrant bowl with all the key ingredients, plus a tangy sauce. A favorite Mediterranean sandwich, the falafel pita, becomes a platter bursting with color and flavor. And everyone’s go-to takeout appetizer, the spring roll, ditches the rice paper and gets emptied into a pretty cup — perfectly nestled in the familiar peanut dipping sauce.
Let’s face it, eating with your hands can be fun, but it’s also quite messy. There’s definitely something more dignified about using a fork and knife. These recipes deliver all the familiar flavors of their classic wrap ancestors without the familiar mess. Each of these dishes is easy enough to pull off when you’re having company; we’d even suggest setting out the components as a buffet and letting your guests do the assembly. It’s a fun way to get everyone involved in the meal and makes for a more relaxed gathering.
Each of these fresh takes on the old wraps comes together quickly, thanks to the use of pre-cooked proteins. This “semi-homemade” trick is a not-so- secret tactic of home cooks everywhere. Who says you have to make every single component of the meal from scratch? Rotisserie chicken, pulled off the bone and shredded with your hands, is the perfect addition to any salad (and here, our burrito bowls). Most homemade falafel balls turn out a bit mushy, so here we’re encouraging you to use the store-bought frozen ones – or better yet, pick some up fresh from your
local Mediterranean market. Finally, pre-cooked cocktail shrimp are widely available and are a pretty topper for our roll-less version of fresh spring rolls.
We suggest serving this dish family style. Arranged on a large serving platter in the middle of your table, it pulls double duty as a beautiful centerpiece and delicious dinner. Give everyone a plate and tell them to dig in!
- 10 frozen falafel balls
- 4 cups romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- 1 large English cucumber, sliced
- 1⁄2 cup sliced red onion
- 1⁄2 cup pitted Kalamata olives
- 1⁄2 cup hummus
- 1⁄2 cup crumbled feta cheese
- Drizzle of tahini
- Salt and pepper
- Pita bread, for serving Tzatziki sauce
Cook falafel according to package directions. On a large serving platter, arrange falafel, lettuce, tomatoes, cucumber, onion, olives, hummus and feta in rows. Drizzle tahini over just the falafel and sprinkle a pinch of salt and pepper over everything to taste. Set a bowl of torn pita bread, plus the tzatziki sauce, alongside the platter for serving.