Leftover Remodel: North African Whole Wheat Chicken Wraps

Maybe I'm lazy. Whenever I cook, I'm always trying to think ahead so I can get out of work. I like to think of meat, or grains, or grilled veggies as "anchor"dishes; by cooking a little extra I can navigate another meal with very little work. Sometimes I'm overprotective with leftovers because I've got a plan, and other times I haphazardly throw together a pinch of this and bit of that from the fridge. Either way, a wrap is an ideal way to cleverly remake your fridge odds and ends and save yourself some kitchen work. Scroll down and you'll find a delicious 2o minute North African chicken dinner and some 5 minute cumin scented hummus that we've been enjoying. Today, we're going to rework all of these leftovers into a whole wheat tortilla wrap. A little bit of meat and a handful of veggies can stretch a long way to feed a family "wrap" style. Simply lay out your tortilla, spread it with hummus and yogurt feta sauce and pile it high with whatever you've still got. I made my wrap meatless with a double thick layer of hummus. But you do it your way-if you've got some extra grilled veggies, or leftover sauces or meats or grains-toss them in! If you don't have North African spiced chicken, consider tossing some paprika, cumin, garlic powder, and a pinch of cinnamon with any meat.
North African Chicken Wraps

Estimated Cost: $4.00-even less if it's all leftovers...

Hummus

Leftover Yogurt Feta Sauce

Leftover North African Chicken

spinach or arugula leaves

Whole wheat tortillas

Spread and layer all ingredients over a whole wheat tortilla. Roll up burrito style and serve.

Another Leftover Bonus:

My mother serves her leftover North African Spiced chicken with buttered bow tie pasta, feta cheese, and basil.

Coming Tomorrow:

Moroccan Zucchini, Yellow Pepper and Chickpeas with Crusty Bread

Cumin Toasted Tortilla Chips with Pantry Hummus

If you think of hummus as only an appetizer, your missing out on a really great lunch. It's quick and easy to make, and it's delicious and healthful and cheap. Are any other adjectives necessary? There's no reason to buy those pricey little hummus tubs at the market.
Make a little extra for my leftover bonus tomorrow. I had to make a double batch and then hoard a little for the leftovers. The cumin toasted chips are crisp and smoky, but you could swap them out for pitas or use fresh vegetables as your dip. You can brush your chips with olive oil, but they also crisp up nicely with just a little misting of water.
Cumin Toasted Tortilla Chips with Pantry Hummus
Estimated Cost: $3.00
Notes: You may have to make the chips in batches. You can omit the olive oil if you're trying to save calories. Just add extra liquid from the canned beans.
12 corn tortillas, cut into triangles
spray bottle of water
1/2 teaspoon each cumin and salt
1 (14 ounce) can garbanzo beans
1 clove garlic
2 tablespoons plus 1 teaspoon olive oil
pinch of cumin
pinch of paprika
juice of 1 lemon
Chopped flat leaf parsley, cilantro, or mint

Preheat broiler. Place tortillas on foil lined cookie sheet. Spray with water and sprinkle with cumin and salt. Broil, watching closely until crisp and browned in places. Flip, spray with water and sprinkle with more cumin and salt if desired.
Drain the garbanzo beans, reserving the liquid and a few whole beans for garnish. Add beans, garlic, 2 tablespoons olive oil, cumin, paprika, and lemon to the bowl of a blender or food processor. Process until almost smooth, adding reserved liquid from can if necessary. Season to taste with salt and pepper. Transfer to a bowl, drizzle with oil, and sprinkle with herbs, reserved whole beans, and additional cumin and paprika if desired. Dig in!
Coming Tomorrow:
Leftover Bonus-North African Whole Wheat Chicken Wraps