Summer in a Wrap

by Michele Pesula Kuegler | January 27th, 2010 | Recipes, Sandwiches

decoding=”async” fetchpriority=”high” class=”alignright size-medium wp-image-1104″ style=”margin: 5px; float: right;” title=”chicken mango wrap” src=”×198.jpg” alt=”” height=”198″ width=”300″>It’s cold.

Does that summarize winter in New England well enough?  I could write a lengthy paragraph about all of the annoying parts of winter here, but there’s really no need to exert that much effort.  I think my simple sentence conveys my thoughts well enough.

Most nights I try to erase the chilliness of winter with hot meals that consist of soups that have simmered on the stove all afternoon or a roast that braised in the oven all day long.  However, sometimes I take a different approach to try and make the season of ice and snow disappear– a little wishful thinking and cooking combined.

A couple weeks ago I took this approach and created It’s Not Winter Mango Chutney.  While the chutney could be used as an appetizer and served with cheese and crackers or as a topping for pita chips, I used it as a filling for chicken wraps.  The sweet and spicy chutney contrasted nicely with the bite from the goat cheese.  Additionally, I warmed the chutney before adding it to the wrap, which gave it more of a sauce-like consistency that worked perfectly in the wrap.

So, it’s cold.  Maybe a wrap with tropical fruit will help make you feel like warm days can’t be too far away.

Summer in a Wrap


  1. 1/2 cup mango chutney*
  2. 2 piece flatbread
  3. 3 oz. goat cheese
  4. baby spinach
  5. 1 cup cooked chicken, diced
  1. Place mango chutney in a microwaveable container, and heat for 30-60 seconds, or until warmed. Spread half of goat cheese on center of each piece of flatbread.
  2. Top each with half of the baby spinach and chicken.
  3. Spoon chutney on top of chicken on both wraps.
  4. Fold one side of wrap over toppings, and fold other side of wrap on top of the other. Enjoy!
  1. *Click here for chutney recipe.
Think Tasty

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