As I mentioned recently, braised meats tend to be a fairly common dinner item in our house as of late. However, that doesn’t mean that there are leftovers, which is unfortunate. I thoroughly enjoy having wraps for lunch and find that leftover braised chicken or beef makes a great starting point for a wrap.
Last week, we had Pulled Coconut Chicken for dinner, and even with eight of us dining, we had a decent amount left. With coconut chicken in mind, I headed to the grocery store to find other fillings for my wrap. To compliment the coconut flavor, I purchased a mango to add even more tropical feel to this wrap. Not wanting the wrap to be overly sweet, I bought some arugula and a red onion to give the wrap some bite.
While this would have made a delicious cold wrap, it has become chilly here in New Hampshire, so a warm wrap-panini was in order. For me, if the sandwich is going to be served hot, it needs some cheese to deliver wonderful gooeyness. Fresh mozzarella was the perfect fit for this sandwich. The sandwich was completed with a thin layer of raspberry honey mustard, which has a nice combination of sweet and bite.
Eating this tropical wrap wasn’t quite the same as a trip to a warm destination, but it did make me think fondly of returning to Hawaii, frozen coconut drinks by the pool, and warm weather!
- 1 piece of flatbread or lavash bread
- 2 tsp. raspberry honey mustard
- 1/4 cup arugula
- 1/2 cup pulled coconut chicken
- 2 Tb. red onion, diced
- 5 (or so) slices fresh mozzarella
- 1/2 mango, peeled and sliced
- Preheat panini pan.
- Reheat chicken in microwave to aid in cooking time and melting of cheese.
- Spread mustard on center third of wrap. Layer arugula, chicken, mozzarella, onion, and mango on top of mustard.
- Fold one side of wrap over toppings, and fold other side of wrap on top of the other. Place in panini pan, and cook until golden brown.
- If necessary, flip sandwich, so that both sides are golden brown.
- Eat immediately!
