Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Grilled chicken and grilled pineapple salsa wrapped in homemade spinach flatbread, drizzled with (another) homemade healthy ranch dressing – delicious, healthy and refreshing

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My brain has been so full of leafy greens and pineapple that my naughty buddies (a.k.a. rice, pasta and sorts…) were a bit upset saying that I don’t think about them that much. I could see leafy greens on the one side and pineapple on the other, not knowing if they would ever want to be BFFs. I told them they should help me and I was happy that they did. I caught them arguing few times that they can be together as one, but not to the point of being healthy. Oh, I almost forgot that this is a healthy recipe challenge with pineapple and leafy greens to go with it.

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I wasn’t exactly sure if I can pass the ‘healthy test’, but when Angie told me that when there are greens and pineapples, it’s healthy. 😛 So maybe I can get a passing grade for my homework… Maybe… 😀

I’ve thought of salad and smoothies, but I want to challenge myself more (hey, it’s fun!) so the last thing that came to mind is something sandwich. The best option I had in mind was to make my own spinach tortillas that later became spinach flatbread.

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So… there came chicken and grilled pineapple salsa wrapped in spinach flatbread… and let us not forget to drizzle with homemade ranch dressing! The chicken wrap was so filling and refreshing at the same time… and healthier. It was really good not feeling that guilt after eating these wraps. And oh, did I say “after eating these wraps”? It was a mistake; I ate only one. I hope you believe me this time. 😀 I should have put more grilled pineapple salsa, but overall, the taste was really good!

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This Fiesta Friday Healthy Recipe Challenge is so much fun. It indeed made me get out from my comfort zone and made something healthy and new. And I am glad that I almost everything is homemade – from the flatbread to salsa up to the dressing. I feel great! Thank you, Angie!

Now, let me share with you the recipe of this delicious wrap. I did post individual recipe for the fillings, but I will also share them below.

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Ingredients:

  • Grilled chicken
  • Spinach flatbread, homemade (recipe below) or store-bought
  • Grilled pineapple salsa (recipe below)
  • Homemade healthy ranch dressing (optional)
  • Fresh parsley, to garnish
For the grilled chicken, you can use your own grilled chicken recipe or try this All-Purpose Grilled Chicken.
For the spinach flatbreads:
Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.
  12. Transfer to a lint-free towel and keep in an air-tight container until ready to use.

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For the grilled pineapple salsa:

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

To assemble:

  1. Cut up your chicken. Chunks or vertically sliced is fine.
  2. Place your flatbread on a surface. Fill with grilled chicken. Top with grilled pineapple salsa.
  3. Optional: drizzle with homemade ranch dressing and fresh parsley.
  4. Wrap and enjoy your meal. 😉

Notes:

This can be topped with less salt and less fat white cheese, too. Oh, I could imagine how good it could be! 

The bread can be folded into two and press using a double/press grill pan. 

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Grilled Pineapple Salsa

Sweet, smoky and tropical pineapple salsa – the grilled ‘effect’ will make you eat the whole thing. Perfect as side dish, sandwich/wrap filling or with salad 

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So Fiesta Friday Healthy Recipe Challenge started kicking in. When Angie revealed the rules and the recipe should have pineapples in it, I still didn’t know what to do. It took a while until grilled pineapple salsa came to mind. The only thing left? Leafy greens. Hmm…

Before I finally proceed with my Fiesta Friday Healthy Challenge entry, let me just talk about this grilled pineapple salsa…

I love fruit-based salsa/salad and mango is my favorite. Since this challenge requires pineapple, I’d say bye bye for a while to my favorite fruit. I knew fresh pineapples aren’t that sweet like the one in can if you pick a good fruit. How to pick? Don’t ask me – ask the store fruit ninja (a.k.a. the ones who is in-charge with fruits at your local grocery store).

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I was planning to “coat” this with sugar syrup, but that’s a big No, No for now… In my experience in grilling the pineapples, the tang disappears, but dries out a little. I did mix 4 slices of grilled pineapple with the non-grilled ones and it came out perfect. I grilled this in a pan, but if you char-grill the pineapples and the veggies, it will give you a deliciously smoky flavor. If you are not a fan like me, you can also check out this post for the trick on how to get the smoky effect. I also grilled red bell peppers and onions to come along with the salsa. Added some cucumber, tomatoes and squeeze of lemon juice… and I got amazing salsa! 😉

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Grilled Pineapple Salsa

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

Notes:

This can be served as a filling for sandwiches, wraps or can be added to a salad. This can also be used as a side dish or can be eaten with tortillas, flat breads or crackers. 

I served this as a filling and as a “dip” / side dish to my Spinach Flatbread. Heading over to Fiesta Friday # 155 to bring this delicious salsa.

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Healthy Ranch Dressing

Healthier ranch dressing that can be used in salads, wraps or sandwiches. Refreshing and better than store-bought ones. 

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Oh, yes! You are on the right blog. This is still me. 😀 Is this the first time you are seeing the word ‘healthy’ on the title of my post? I guess so. Hmm, let us hope that this will not be the last time. 😀

I think I am trying to explore again as I’ve been thinking of making homemade salad dressing for some time now. My favorite is Caesar dressing, but was not able to find anchovies so I opted for something new (for me) and healthier. I suddenly thought of ranch dressing and I settled for it.

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Ranch dressing or any salad dressing is better when made from home as you know what you’re putting inside your body.

In this ranch dressing, I used 0% fat and organic Greek yogurt. This came out so refreshing and perfect with any kind of salad or can be used in sandwiches or wraps, too.

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I am sharing this with my Fiesta Friday friends at this week’s Fiesta Friday # 155. I hope Angie and the rest of the gang will love this. 😀

Healthy Ranch Dressing

Ingredients:
  • 1/2 tsp fresh dill, chopped
  • 1/2 tsp fresh parsley, chopped
  • 1/2 cup plain Greek yogurt, fat-free
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
 Instructions:
  1. In a bowl, combine all ingredients and mix well.
  2. Do a taste test and adjust accordingly.
  3. Transfer to a container and chill inside the fridge.

Notes:

1/4 tsp each of dried dill and parsley can be used instead of fresh ones.

This dressing can last up to 3 days inside the fridge or check how many days your yogurt must be consumed after opening.

This dressing can be used in salad, sandwiches or wraps.

This recipe yields 1/2 cup / 125 ml of dressing, but can be doubled or tripled… 

I hope you like this recipe and let me know. 😉

Ginger Garlic Paste

Being so busy these days, my mind wants to rest, but my body wants to be in the kitchen. Though cooking is a stress-reliever, there are times that I just want to be in bed and sleep.

I was in a grocery store looking for something to take with me so I can finally make the recipe I am scheduled to do. I was very tired that day and I thought of buying myself a bottled ginger garlic paste instead of making one. With the thought of skinning the ginger and garlic – no, thank you! I was about to get one, but when I saw the bottled paste, I didn’t like it. So I told myself – “Okay! I will make my own.”

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I know you see pieces of garlic. That’s what you get when you are lazy chopping the garlic. 😛

There are versions that doesn’t use turmeric powder, so they are very light in color. I love mine yellowish (and I love turmeric), so I added some color.

I also thought of not blogging this because I don’t know if I can call this a recipe as it is very easy, but I also told myself that this is my first step of trying Indian foods, why not?

I have learned that ginger garlic paste is widely used in Indian cooking, so I bring you my first Indian-cooking experience. 🙂

Ginger Garlic Paste

  • Servings: 1/2 cup
  • Difficulty: easy
  • Print

Ingredients: 

  • 1/2 cup ginger, roughly chopped
  • 1/2 cup garlic, chopped
  • 1/4 turmeric powder
  • 1/2 tsp salt
  • 1/4 tsp oil

Instructions: 

  1. Wash and peel the ginger, then roughly chop.
  2. Peel garlic.
  3. In a food processor or blender, place ginger and garlic. Pulse until it turns into a fine paste.
  4. Add oil, salt and turmeric powder. Mix very well to get an even color.
  5. Transfer in a can container.
  6. Keep in the fridge until read to use.

Source recipe: Homemade Ginger Garlic Paste by Spicy Treats

Notes:

The recipe can be doubled. If your blender/food processor is small, this can be done in batches. 

If handled properly (stored in a sterilized hit-tight jar), this can last up to two to three weeks as per the source recipe. 

 I am bringing this at Fiesta Friday #110 where me and Apsara are co-hosting, with Angie as our amazing host.

Happy Fiesta Friday!

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{Versions & Verdicts} Dini’s Best Spicy Sweet Chili Sauce

The best sweet chili sauce I have ever tasted!

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As a person who loves to cook (and eat), I always have pantry-must-haves – two types of ketchups (banana and tomato), vinegars (apple cider, rice vinegar and the white one), dried powders, blah blah blah… and dipping sauce and that is sweet chili sauce. I always have a bottle or two and I make sure to buy one before it’s all gone. I can’t be out of sweet chili sauce or else there will be chaos. 😀 I don’t use them that much, but if I begin to, I could finish half of the bottle at once. And no, I don’t drink it. Really. 😀

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I’ve always wanted to make my own sweet chili sauce, but I don’t want to use fresh red chilies. So when I found Dini’s Best Spicy Sweet Chili Sauce, I just couldn’t let it pass. I love how she used Sambal Oelek instead of fresh red chilies. I mean, it’s mess and hassle free. Let’s say I am not too friendly with slicing/chopping things off.

Sambal Oelek
Sambal Oelek

This sauce is amazingly good even without the presence of cayenne powder. The house smelled incredible while I was making this. I could not easily forget the smell or the taste of something I really, really love… but when I made this and got to taste it, I forgot how the store-bought sweet chili sauce smells and tastes like. And it only means one thing – I have to ditch the store-bought one and make this more often.

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As I am writing this, I still have half of the recipe sitting beautifully inside the fridge and soon to be devoured with some eggplant omelette and a good serving of rice. Yum! 😀

Sweet Chili Sauce

Ingredients:

  • 1 ½ tbsp cornflour
  • 2 tbsp water
  • ½ cup rice vinegar
  • 1 cup water
  • 120g white sugar
  • 4 garlic cloves, chopped finely
  • 1 tbsp soy sauce
  • 63g Sambal Oelek

Instructions:

  1. In a small bowl, mix cornflour and water. Set aside.
  2. In a nonstick sauce pan, add in the rest of the ingredients and over a medium-high heat, simmer for 10 minutes.
  3. Add in the cornflour-water mixture and continue simmering until the sauce has thickened.
  4. Let cool a little and transfer to a sterilized air-tight glass jar to keep it longer.
  5. Let cool to room temperature before storing inside the fridge.

Notes:

1/2 tsp cayenne pepper can also be added for an extra kick. 

2-3 bird’s eye chili can be used (instead of Sambal Oelek) which I think will give you a  mildly hot kick. 

This yields about 1 1/2 cups.

Source recipe: The Best Spicy Sweet Chili Sauce by The Flavor Bender

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I wanted to show you how it looks like, but I can’t get a clear shot. 😦

I am thankful to Dini for sharing this very wonderful recipe that I am sure I am going to make frequently. Dini has such an amazing, amazing blog and mouth-watering, tempting GIFs. 😀 If you haven’t visited her yet, now is the right time. 😀 Just go to The Flavor Bender and you’ll see what I am talking about. 😉

I am sharing this sweet chili sauce with my friends at Fiesta Friday # 108, an awesome party hosted by Angie and co-hosted by Suzanne and Zeba.

I wish you also try this recipe and I am sure you’d not regret it. I wish you all a lovely weekend, and…

Wishing you a day full of smiles! 😀 😀 😀

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Easy Microwave Hummus

Chickpeas skins removed and microwaved for smoother and creamier hummus – you’ll want to eat this straight from the container

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Did you experience craving for something and you just can’t let it pass? It’s not a chocolate craving this time. 😀

I’ve been on a chickpeas kick lately and I’ve searching like crazy for recipes that includes chickpeas. I am not sure how many recipes I have seen and saved. I wanted to make them all in one time, but I am only human who gets tired… so I’d go with the easiest first.

When I hear the word chickpeas, the first thing that comes to my mind is hummus. I’ve been very much in love with hummus, but we don’t see each other that much. There’s only me to blame. My mouth starts to water whenever I see a creamy hummus. There’s a special connection between me and hummus, by the way, that only both of us can understand. 😀

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Being said that I had this bad craving, I did not settle for store-bought or ready-made one – I wanted to make my own.

Making hummus with the canned chickpeas will not take that long, but I wanted to do a little something with regards to the texture. I prefer not-too-grainy hummus. I’ve read that removing the skin will make it creamier and microwaving will make it smoother. I wanted creamier and smoother hummus, so I did both.

Easy Microwave Hummus

Ingredients:

  • 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
  • 3 cloves garlic
  • 1/3 cup tahini
  • 2 tbsp fresh lemon juice
  • Salt, to taste (start with 1/2 tsp)
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Paprika
  • Roughly chopped parsley

Instructions:

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. (You can do this while watching your favorite TV show or movie.)
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave for 4-5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt and tahini. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired.
  7. Transfer into container and place in the fridge for thicken up and develop flavor.
  8. To serve, drizzle more olive oil, chickpeas, roughly chopped parsley and paprika. Serve with your favorite crackers, veggies or pita bread.

Source recipe: Best Ever 5 Minute Microwave Hummus by Minimalist Baker

Notes:

Skinning the chickpeas is totally optional. If you don’t prefer to skin the chickpeas, I suggest you go with 1/2 cup tahini as per the source recipe.

If you prefer to skin the chickpeas, 1/3 cup of tahini is just the right amount to avoid the hummus to be thin.

But then again, your version, your preference. 😉

I really love how this came out – just the way I wanted – creamy and smooth! I literally ate this straight from the container. So so good! Maybe I’ll try using dried chickpeas next time and compare it with using canned one. Hmmm… 😀

Happy Fiesta Friday # 107 to everyone! So… what do you think of this one, Angie? Hmm, how about you, Margy and Su? Thanks for attending to all of us, lovely people!

Wishing you a day full of smiles! 😀 😀 😀

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Salted Caramel Sauce

Since childhood, I’ve disliked caramel or anything caramel except for Twix.

Yeah, okay, I love sweets… but I did not reach the point of loving caramel… not until salted caramel was born.

I love the combination of salty and sweet and that’s when I started getting crazy over salted caramel sauce. It is just too good that I can almost drink it! 😛

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Making caramel sauce is a little tricky for the impatient side of me. You know, you’ll just stand in front of the stove and keep stirring and stirring. And gosh, I was using a stainless steel pot and the handle was too hot! I was using thick gloves, but that handle was really something.

The good thing about this sauce, you don’t need a candy thermometer to make this. You’ll have to carefully watch the color of the caramel and be patient. 😀

Salted Caramel Sauce

  • Servings: 1 cup
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup white sugar
  • 90g salted butter, cut into 6-pc cubes
  • 1/2 cup heavy/whipping cream
  • 1 tsp salt

Instructions:

  1. In a heavy medium saucepan over medium heat, add white sugar. Stir constantly using a wooden spoon. (The sugar will form clumps and melt into thick liquid (amber in color) as you stir. Please be careful not to burn it.)
  2. Once the sugar is completely melted, add the butter. (The caramel will bubble when butter is added.) Stir until butter is melted.
  3. While stirring, slowly add the heavy/whipping cream. (The mixture will bubble when the cream is added.)
  4. Let the mixture boil for a minute.
  5. Remove the pan from the heat and add in 1 tsp of salt. Allow to cool before using.

Notes:

  • This can be made ahead of time and can be stored in the fridge for two weeks.
  • Only use heavy or whipping cream.
  • If desired to make more than this recipe, it is preferred to make them in batches. Do not double or triple this recipe and make them one time.
  • Make sure your saucepan is thick and with a handle. It is better to work on the sauce.

See the visuals and source recipe: Homemade Salted Caramel Sauce by Sally’s Baking Addiction

I love this caramel sauce a lot. I would’ve drink the whole glass if I didn’t make this for another recipe.

I am sharing this with my friends at Fiesta Friday #103, co-hosted by the lovely Angie, with this week’s fabulous co-hosts, Sonal and Petra.

Have a fantastic weekend! Wishing you a day full of smiles! 😀 😀 😀

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