Whew! This is a long title. I had another delicious post queued up, but after I made this I couldn’t hold off.
I’ve been thinking about making a roasted veggie wrap, but the veg in my fridge were calling for pita. One thing led to another, and voila. I was originally going to go with a lemon tahini dressing, but a bunch of cilantro in my crisper was calling out to me. It may seem weird to pair cilantro with autumn vegetables, but I’m going to have to ask you to trust me. It works.
This recipe has a lot of steps for being a glorified sandwich, but it is well worth it. Serve this with frozen french fries a nice side salad.
1 tablespoon fresh lemon juice
1 tablespoon tahini
1 tablespoon olive oil
1 tablespoon warm water
1 garlic clove, chopped
Sprinkling of chili flakes
Small bunch of cilantro
Salt and pepper to taste
1 cups fall vegetables (Brussels sprouts, bell pepper, cauliflower, broccoli, shallots were my mix of choice)
1 chicken breast
Feta crumbles for topping (optional)
Preheat your oven to 425 degrees.
Chop your selected vegetables into small, bite-sized pieces. Toss with olive oil and salt and pepper. Place them on a baking pan and roast for about 30 minutes, stirring occasionally.
While your vegetables are roasting prepare the dressing. To prep the dressing combine all ingredients in a food processor or blender. Process until well combined and creamy. Set aside.
Next, prep your chicken. Heat a skillet over medium heat. Slice your chicken breast into small strips, season with salt and pepper, and sauté until golden.
Once the vegetables are done roasting, toss with the dressing (using however much or little you prefer), and assemble your sandwich.
Pair with Songza Indie Folk and Americana