Italian Veggie Wraps

Here is my adapted version of EatingWell.com's Italian Vegetable Hoagies. I made changes, of course, especially on my quest to find healthy recipes I can cook in a few hours to feed 18 hungry, hardworking individuals for lunch. Instead of using a baguette I chose to use wraps, which worked really nicely since the veggies are really saucy from the balsamic dressing. I also added turkey/ham to the wrap for extra protein. Here is my version:

Serves 4

1/4 cup thinly sliced red onion, separated by rings
1 14 oz can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 T balsamic vinegar
1 T extra-virgin olive oil
1 t dried oregano
4-6 wraps of choice (depends on how much you fill them)
2-3 slices provolone cheese, halved
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini, (optional)

Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.
Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Drain the onions and pat dry.
To assemble the wraps: place half slice provolone, several slices of meat of choice, scoop of artichoke tomato mixture, onion, shredded romaine and pepperoncini if using. Wrap up the tortilla and serve immediately. Yum!

Curried Chicken-Mango Salad

This is one of my favorite chicken salads, made really easy if you use a store-bought rotisserie chicken or you can use chicken breasts. Easy to double or triple to feed a crowd. I prefer to serve it over fresh romaine lettuce but you could also serve as a sandwich or a wrap. Enjoy!

Makes 4 main-dish servings.

1 store-bought rotisserie chicken (2 lbs) or 3 chicken breasts
1/4 cup plain low-fat yogurt
1/4 cup light mayonnaise
2 T mango chutney, chopped
1 T fresh lime juice
1 t curry powder
1 large ripe mango, peeled and finely chopped
1 medium stalk celery, finely chopped
1 medium Granny Smith apple, cored and finely chopped
1/2 cup loosely packed fresh cilantro leaves, chopped
1 head leaf lettuce, separated and rinsed

Remove skin from chicken; discard. With fingers, pull chicken meat into 1-inch pieces. Or if using chicken breasts, cook them and dice into small pieces.
In large bowl, with wire whisk, mix yogurt, mayonnaise, chutney, lime juice and curry powder until combined. Stir in chicken, mango, celery, apple and cilantro until well coated. Serve salad on a bed of lettuce leaves.