Cut, it’s a wrap

I think we can all agree the grilled chicken here isn’t exactly the hallmark of Tufts Dining. Always more dry than moist, eating it by itself is about as fulfilling as a limp handshake. Yet, it’s weaseled its way in as the central ingredient of today’s alternative dining hall recipe. I’m gonna pull an Aladdin here and just ask you to trust me. Behold, the Mediterranean Chicken Wrap:

1. Lay a 10-inch wrap (a tortilla will do in a pinch) across your plate.
2. Spread about a scoop’s worth of hummus (of any kind) in a line across the wrap, leaving an inch or so of space at the bottom to fold over later.
3. Put three or four slices of cucumber on top of the hummus.
4. Place two slices of tomato on top of the cucumbers. (Alternatively, you can add a handful of cherry tomatoes sliced length-wise – they tend to taste better.)
5. Put your preferred type of greens (I recommend the spring mix) over the tomato.
6. If you’re in Carm, throw a few kalamata olives over your greens. If you’re in Dewick, black olives will do, though it pains me to suggest it. (At risk of being parenthetically cumbersome, a quick lesson on the difference between the two: Black olives are picked when they’re green and subsequently soaked in ferrous sulfate/gluconate, which turns them black and leaves them tasting more or less like nothing. Kalamata olives come from the Peloponnese region of Greece, can’t be picked when green, and actually taste good/like an olive.)
7. Sprinkle some feta cheese over it all.
8. Top with the Greek salad dressing.
9. Snag a grilled chicken breast. Back at your table, or somewhere where you’re not in everyone’s way, cut the chicken into small chunks and toss them onto the wrap.
10. A touch of salt could do nicely.
11. Fold the bottom of the wrap to where it meets the fillings. Then, tightly fold over one of the sides. Roll it up the rest of the way. It should feel firm and compact in your hand, and the food inside shouldn’t be able to move around too much.
12. Take a bite. Close your eyes. Pretend you’re in Crete.

If you liked it, stay tuned for next week’s devious concoction. Finally, if you ever want to try one of these recipes, but don’t want to/don’t have the confidence to make it yourself, I’ll happily make you one in exchange for being swiped in. Cheers!

P.S. If any dining staff were offended by my judgments on the grilled chicken, please accept my most sincere apologies. It’s inherently the grilled chicken’s fault, not yours. You guys are great.